Levain Bakery-Inspired Chocolate-Chunk Cookies
Shared by Le Cordon Bleu-trained pastry chef Bianca Manik (of Mumbai-based Blanchette patisserie), this recipe takes shape in thick and chunky chocolate-chip cookies with a gloriously gooey centre!
Ingredients
- 240 gm cold butter, cut into cubes
- 200 gm brown sugar
- 100 gm caster sugar
- 2 tsp baking soda
- 2 eggs
- 1 tsp vanilla extract
- 480 gm all-purpose flour
- 280 gm high-quality dark chocolate, coarsely cut (try to use chocolate chunks over chocolate chips – Amul‘s dark chocolate will also work well!)
- pinch of salt
Instructions
- With a hand mixer, whisk together the butter with both sugars, until pale white and fluffy.
- Add the egg and vanilla extract and whisk until well incorporated.
- Sieve together the salt, flour and baking soda.
- Gradually beat the flour mixture into the batter and stir in the chocolate chunks.
- Chill the cookie dough in the refrigerator for 15- 20 minutes.
- Preheat the oven to 180°C.
- Weigh cookie dough into balls of 120g-180g each and place on a sheet of parchment. Lightly press on top of the dough to smoothen out.
- Bake for 9-11 minutes or until the top is golden brown.
- Allow the cookies to rest for 15-20 minutes, so that they set before taking them off the parchment paper.
