Franco Noriega Instagram – Levain cookies 🍪
Ingredients:
– 227 grams of cold butter, cubed
– 1 cup of brown sugar
– 1/2 cup of white sugar
– 2 eggs
– 1 1/3 cups of cake flour
– 4 tb spoons of corn starch
– 1 1/2 cups of all-purpose flour
– 1 teaspoon of baking soda
– 1/2 teaspoon of salt
– 1 1/2 cups of semi-sweet chocolate chips
– 1/2 cup of finely chopped semi-sweet chocolate
– 2 cups of chopped pecans or your favorite nuts
Procedure:
1. Toast the nuts in a pan or bake them at 180 degrees Celsius for 5 minutes. Then chop them.
2. Add the cold butter to the mixer with the paddle attachment, along with brown sugar and white sugar, cream together for 4 minutes.
3. Add the eggs one by one, waiting for each to incorporate before adding the next. Beat at medium speed.
4. Reduce the mixer speed and gradually add both flours, as well as baking soda, salt, and the extra teaspoon of cornstarch.
5. Add the chopped chocolate, chocolate chips, and pistachios to the mixer. Mix at low speed for a few seconds only until incorporated.
6. Form 8 large dough balls. Each one weighs 170 grams. Do not shape them too much; the idea is for them to look bulky
7. Place them on a baking sheet and refrigerate for 30min – 1 hour
Once ready to bake: preheat the oven to 400F. If you don’t have a large baking sheet, do it in batches. These cookies DO NOT spread, but they should have space between them. Bake for 12 minutes. The outside should look golden but still slightly soft inside. Let them rest for 10 minutes. The cookie should settle. They remain crispy on the outside but gooey on the inside. If you don’t like them gooey, bake for 20 minutes at 375F | Posted on 11/Feb/2024 01:35:18
