Levain Copycat Cookies
You may need:
jellyroll pans
food scale
Levain Copycat Cookies
Ingredients
- 230g cold butter, Cubed
- 160g caster sugar
- 160g light brown sugar
- 400g milk chocolate chips
- 200g self-rising flour (I made my own and measured it from this batch: 2 cups flour, 3 tsp. baking powder, ½ tsp. kosher salt.)
- 300g all purpose
- ¼ tsp salt
- ¼ tsp baking soda
- 2 tsp baking powder
- 2 eggs
Instructions
- Beat butter to break it up.
- Add sugars until resembles "pebbles" consistency.
- Stir in chocolates.
- Add dry ingredients and combine.
- Add eggs and mix until dough comes together.
- Weigh out 5 ounce cookies. (No need to chill the dough.)
- Bake at 400 degrees on parchment lined jellyroll pans. (To avoid dark bottoms, you can place jellyroll pan on top of an inverted jellyroll pan.) One pan will bake about 13-14 mins. If using two pans, bake 14-16 mins.
Adapted from Cupcake Jemma
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