Not So Small Batch Levain Copycats Recipes
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.
Provided by Cookie Madness
Categories Dessert
Time P1DT20m
Number Of Ingredients 12
Steps:
- 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.
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