Very Small Batch Levain Style Cookies
The small batch size is a great jumping off point for anyone looking to experiment with big fat cookies like the pros make.
Servings 2 giant cookies
Cost 5
Ingredients
- 4 tablespoons unsalted cold butter, cut into chunks (58 grams) -- Plugra
- 2 tablespoons granulated sugar (25 grams)
- 3 tablespoons packed light brown sugar (36 grams)
- 2 tablespoons lightly beaten egg (25 grams)
- ¼ teaspoon vanilla
- ⅔ cup lightly scooped flour (all purpose or various mixes) (83 grams flour)
- ¼ teaspoon salt scant
- ⅜ teaspoon baking soda (this is ¼ teaspoon scant)
- ½ teaspoon cornstarch optional, really shouldn't need if you use Plugra
- 1 large handful of chocolate chips semisweet
- 1 large handful walnuts, very coarsely chopped
Instructions
- In a mixing bowl, using an electric mixer, beat cold butter and both sugars just until they come together. Don’t overbeat.
- Add the cold egg and vanilla and beat just until mixed. Don’t keep beating until smooth – you want it to be roughly creamed.
- Stir together flour, salt, baking soda and cornstarch. When thoroughly mixed, add to creamed mixture and stir. The dough should seem kind of dry at this point.
- Before the flour is fully mixed in, add the walnuts and chocolate chips and continue mixing (may need to use hands) allowing some of the walnuts to break.
- Divide dough into 2 big balls or make 1 big ball (6 oz) and a "mini" ball (3 oz). Stack them in the bowl, then cover and chill the dough for an hour or so (or overnight if possible).
- When ready to bake, bake on a parchment lined cookie sheet in a 350 degree oven for 21 minutes. Let sit on cookie sheet for about 10 minutes to cool, them remove. Alternatively, you can bake at 375F for 18 minutes.
- You can also make 3 cookies. Bake time will be slightly shorter. If baking with convection, bake at 350 for about 18 minutes. If for some reason your cookies spread too much, carefully push the edges inward before the cookies are done baking.