LEVAIN COOKIES RECIPE
(Makes 3 of each flavour)
3 flavors: Chocolate Chip Walnut, Dark Chocolate Chip Walnut, Macadamia Matcha White Chocolate
Base batter:
- 180g room temp unsalted butter
- 180g brown sugar
- 90g eggs
- 3 tsp vanilla extract or beans from 1 vanilla bean
Chocolate Chip Walnut
- 110g plain or all-purpose flour, 2g baking powder, 1g salt, 50g Chocolate chips, 40g walnuts
Dark Chocolate Chip Walnut
- 90g plain or all-purpose flour, 20g cocoa powder, 2g baking powder, 1g salt, 50g Chocolate chips, 40g walnuts
Macadamia Matcha White Chocolate
- 93g plain or all-purpose flour, 7g Matcha powder, 2g baking powder, 1g salt, 50g White Chocolate chips, 40g macadamia nuts
Directions:
- Boil Walnuts for 1-2 mins and bake it at 180deg Celsius for 15 mins
- Beat butter and sugar until combined
- Add eggs one at a time or in 2 batches
- Add Vanilla extract and combine everything well
- Split batter in 3 batches, it should be about 146g per batch
- Sift the respective flours into each batch as shown in the video and add chocolate chips and nuts until well combine, do not overmix.
- Measure about 110-115g per cookie dough for each flavour and chill them in the fridge for 1 hour.
- Preheat the oven at 190deg cel for 10 mins, and then bake the cookies at 180deg cel for 18 mins.
- Let the cookies cool down on a cooling rack. The cookies should have a crunchy exterior and a cakey interior.
Storage and reheating:
- Cookies can be stored for up to 5 days in the fridge.
- To reheat, remove from fridge and reheat in air fryer or oven at 170deg or 2-3 mins.
ENJOY making and eating the cookies!! Tag me at @goodapt.food (https://www.instagram.com/goodapt.food) on Instagram if you try it and I would love to see your cookies :)
#levaincookies #homebaked #bakingvlog
