Levain Chocolate Peppermint Cookie

20 mins
Serves 1
tiktok.com

Directions

  1. 1Add brown sugar, white sugar, and two sticks of cold, cubed butter to a mixer.
  2. 2Add brown sugar, white sugar, and two sticks of cold, cubed butter to a mixer.
  3. 3Add brown sugar, white sugar, and two sticks of cold, cubed butter to a mixer.
  4. 4Mix the butter and sugars until just combined and no large chunks remain.
  5. 5Mix the butter and sugars until just combined and no large chunks remain.
  6. 6Mix the butter and sugars until just combined and no large chunks remain.
  7. 7Add one whole egg and two egg yolks to the mixture.
  8. 8Add one whole egg and two egg yolks to the mixture.
  9. 9Add one whole egg and two egg yolks to the mixture.
  10. 10Add Mexican vanilla to the mixture.
  11. 11Add Mexican vanilla to the mixture.
  12. 12Add Mexican vanilla to the mixture.
  13. 13In a separate bowl, add all-purpose flour, cocoa powder, baking powder, baking soda, cornstarch, and salt.
  14. 14In a separate bowl, add all-purpose flour, cocoa powder, baking powder, baking soda, cornstarch, and salt.
  15. 15In a separate bowl, add all-purpose flour, cocoa powder, baking powder, baking soda, cornstarch, and salt.
  16. 16Sieve the cocoa powder to prevent clumping.
  17. 17Sieve the cocoa powder to prevent clumping.
  18. 18Sieve the cocoa powder to prevent clumping.
  19. 19Add the dry ingredients to the wet ingredients half at a time, being careful not to overmix.
  20. 20Add the dry ingredients to the wet ingredients half at a time, being careful not to overmix.
  21. 21Add the dry ingredients to the wet ingredients half at a time, being careful not to overmix.
  22. 22Add a whole bag of peppermint chips and about half a bag of semi-sweet chocolate chips to the dough.
  23. 23Add a whole bag of peppermint chips and about half a bag of semi-sweet chocolate chips to the dough.
  24. 24Add a whole bag of peppermint chips and about half a bag of semi-sweet chocolate chips to the dough.
  25. 25Mix until just combined.
  26. 26Mix until just combined.
  27. 27Mix until just combined.
  28. 28Shape the cookie dough into 4 oz towers, making them taller than they are wide.
  29. 29Shape the cookie dough into 4 oz towers, making them taller than they are wide.
  30. 30Shape the cookie dough into 4 oz towers, making them taller than they are wide.
  31. 31Cover the shaped cookies and place them in the freezer overnight or until frozen solid (at least 3 hours).
  32. 32Cover the shaped cookies and place them in the freezer overnight or until frozen solid (at least 3 hours).
  33. 33Cover the shaped cookies and place them in the freezer overnight or until frozen solid (at least 3 hours).
  34. 34Place the frozen cookie dough mountains on a baking sheet lined with parchment paper.
  35. 35Place the frozen cookie dough mountains on a baking sheet lined with parchment paper.
  36. 36Place the frozen cookie dough mountains on a baking sheet lined with parchment paper.
  37. 37Bake at 350°F (175°C) for 15-20 minutes.
  38. 38Bake at 350°F (175°C) for 15-20 minutes.
  39. 39Bake at 350°F (175°C) for 15-20 minutes.

Ingredients

  • 355 g all purpose flour
  • 355 g all purpose flour
  • 355 g all purpose flour
  • 50 g cocoa powder (preferably dutch processed)
  • 50 g cocoa powder (preferably dutch processed)
  • 50 g cocoa powder (preferably dutch processed)
  • 8 g baking powder
  • 8 g baking powder
  • 8 g baking powder
  • 6 g baking soda
  • 6 g baking soda
  • 6 g baking soda
  • 3 g salt
  • 3 g salt
  • 3 g salt
  • 4 g cornstarch
  • 4 g cornstarch
  • 4 g cornstarch
  • 227 g cold, cubed unsalted butter
  • 227 g cold, cubed unsalted butter
  • 227 g cold, cubed unsalted butter
  • 200 g brown sugar
  • 200 g brown sugar
  • 200 g brown sugar
  • 120 g granulated sugar
  • 120 g granulated sugar
  • 120 g granulated sugar
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tsp Mexican vanilla
  • 1 tsp Mexican vanilla
  • 1 tsp Mexican vanilla
  • 10 oz bag peppermint chips
  • 10 oz bag peppermint chips
  • 10 oz bag peppermint chips
  • 5 oz semi-sweet chocolate chips
  • 5 oz semi-sweet chocolate chips
  • 5 oz semi-sweet chocolate chips

Equipment

mixersievebaking sheetparchment paperoven

Tips

  • Don't overmix the dough
  • Mexican vanilla is stronger and pushes through chocolate flavor more
  • Freeze the cookie dough overnight or until solid (around 3 hours)