Chocolate Walnut Levain Cookies
Yield: approximately 8 large cookies
Ingredients:
- 1 cup cold unsalted butter, cut into small cubes
- 1 cup packed brown sugar
- ⅔ cup granulated sugar
- 2 large eggs
- ½ cup dark unsweetened cocoa powder
- 2½ cups all-purpose flour (or a mix of 1 cup cake flour and 1½ cups all-purpose flour)
- ¾ teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1–2 teaspoons espresso powder (optional)
- 8–10 ounces chocolate-covered toffee bars (e.g., Heath), chopped (reserve 2 ounces for topping)
- Optional: semi-sweet chocolate chips
Instructions:
- Preheat Oven: Set your oven to 400°F (204°C) and line a light-colored baking sheet with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, beat the cold, cubed butter with brown sugar and granulated sugar for 3–4 minutes until the mixture is light and fluffy.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition until the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the cocoa powder, flour(s), baking soda, cornstarch, salt, and espresso powder (if using).
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in Toffee (and Chocolate Chips if using): Gently fold in the chopped toffee pieces, reserving about 2 ounces for topping. If desired, also fold in semi-sweet chocolate chips.
- Shape Cookies: Divide the dough into 6-ounce portions (using a kitchen scale for accuracy) and roll into balls.
- Bake: Place the dough balls onto the prepared baking sheet, spacing them apart. Bake for 9–11 minutes until the edges are set but the centers are still soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
For more details and tips, you can visit the original recipe here
Image from iStock