Not So Small Batch Levain Copycats
You can play around with the flour a bit. I like using a mixture of cake and bread flour or ALL all-purpose. The cornstarch helps the dough absorb liquid from the butter and eggs, so I've added a pinch.
Servings 6
Ingredients
- 1 cup cake flour 114 grams (or just use AP)
- 1 ¾ cup bread flour 220 grams (or just use equivalent AP)
- 1-2 teaspoon cornstarch not critical, but helps with thickness
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted Land o Lakes butter 230 grams, cold and cut into small chunks
- ¾ cup lightly packed light brown sugar 145 grams
- ½ cup granulated cane sugar 100 grams
- 2 large eggs or use 1 extra large egg and 1 egg yolk (see note about eggs)
- ½ teaspoon vanilla extract
- 1 cup toasted and chopped walnuts see note if you omit
- 1 cup best quality semisweet chocolate chips you can use more or less
Instructions
- This dough must be chilled thoroughly for best results, so no need to preheat the oven until ready to bake.
- Mix together the flours, cornstarch, salt and baking soda and set aside. It's always nice to get that part out of the way, plus it gives you time to properly measure and weigh your flour.
- In a large mixing bowl, beat the butter until it is creamy. Add both sugars and beat until blended, then reduce speed and add the eggs, one at a time, and vanilla. Be sure to scrape the sides of the bowl.
- Now add the flour mixture gradually, stirring or beating on low until it is fully blended, then stir in the walnuts and chips.
- Turn dough out onto a clean surface and bunch it up into a big ball. Divide into six equal lumps (or make six 6 oz cookies). Arrange on a tray or two large plates, cover, then chill overnight.
- When ready to bake, preheat the oven to 375. Bake 3 at a time for about 18 minutes. Allow them to sit and thoroughly cool. They'll seem slightly doughy in the center, but once they cool and set they taste good. Alternatively, you can bake at 400 for 10 minutes, then reduce heat and bake at 350 for another 8 to 10 minutes. Starting at 400 usually results in taller cookies.
Notes
If you are omitting the nuts, use 1 teaspoon of baking powder and ¼ teaspoon of baking soda.
Eggs come in all different sizes. When I first started making these the large eggs I was using were about 52 grams in the shell. This is a little under 100 grams cracked. If your eggs are 60 grams (which some large eggs are), the cookies will be too soft and cakey. Using one egg and one yolk is another option and is more likely to give you stiffer, less cakey dough.