# LAS MEJORES GALLETAS CON CHOCOLATE AL ESTILO LEVAIN BAKERY

Learn how to make delicious Levain Bakery-style cookies with a crunchy outside and soft, chewy inside, packed with chocolate and nuts.

- Servings: 14 servings
- Cuisine: American
- Category: Dessert
- Language: es

## Ingredients

- 200 g Mantequilla sin sal a temperatura ambiente
- 100 g Azúcar blanco
- 100 g Azúcar moreno
- 2 Huevos talla L
- 1 cucharadita Pasta, extracto o esencia de vainilla
- 300 g Harina de trigo común todo uso (sin polvo de hornear añadido)
- 20 g Maicena o Fécula de Maíz
- 1 cucharadita Polvo de hornear
- 1 cucharadita Bicarbonato de Sodio
- 0.5 cucharadita Sal
- 300 g Chips o gotas de chocolate negro o semiamargo
- 200 g Nueces troceadas

## Instructions

1. Chop the raw, shelled walnuts with a knife, leaving some pieces larger and some smaller.
2. Chop the dark or semi-sweet chocolate into larger and smaller pieces. Alternatively, use chocolate chips.
3. In a bowl, combine room temperature butter, brown sugar, and white sugar.
4. Beat the butter and sugars at medium speed for about 5 minutes until creamy.
5. Add vanilla to the two eggs and mix with a fork to combine.
6. While beating at medium speed, add half of the egg mixture and beat until incorporated (a few seconds).
7. Add the remaining half of the egg mixture and continue mixing until fully incorporated.
8. Sift together wheat flour, cornstarch, baking powder, and baking soda into the wet mixture.
9. Add a pinch of salt to the sifted dry ingredients.
10. Mix briefly by hand to combine the dry ingredients with the wet ingredients.
11. Beat for a few seconds at low speed to fully integrate all ingredients.
12. Scrape down the sides and bottom of the bowl with a silicone spatula to ensure everything is combined.
13. Add the chopped chocolate and walnuts to the dough.
14. Mix everything together with a silicone spatula until the chocolate and walnuts are evenly distributed.
15. Portion the dough into approximately 100g balls using a large ice cream scoop (6.5 cm diameter) or by shaping with hands for a rustic look.
16. Place the dough balls on a micro-perforated silicone mat or parchment paper, ensuring enough space between them.
17. Refrigerate the dough balls for one hour.
18. Preheat the oven to 180°C (350°F), with heat from above and below, without the fan.
19. Bake the cookies for 15 minutes.
20. Remove from the oven and let them rest on the tray for 10 minutes.
21. Transfer the cookies to a wire rack to cool completely at room temperature.
22. Once completely cooled, store the cookies in a metal, glass, or cardboard box.

## Equipment

- cuchillo
- tabla de cortar
- procesador de alimentos (opcional)
- bol
- batidora
- tamiz
- espátula de silicona
- tapete de silicona microperforado
- papel de horno (parchment paper)
- cuchara para helado (6.5 cm de diámetro)
- rejilla

## Tips

- Chop walnuts and chocolate to various sizes for better texture.
- The combination of white and brown sugar makes the cookie crispy on the outside and soft on the inside.
- Do not overmix the dough once the dry ingredients are added.
- Leave enough space between cookies on the baking tray as they spread.
- Do not press the dough balls together when placing them on the tray for a looser texture.
- Refrigerate the dough balls for an hour before baking for crispy outside and soft inside.
- Bake at 180°C (350°F) with heat from above and below, without the fan.
- Let cookies rest on the tray for 10 minutes after baking before moving them to a wire rack to cool completely, as they are very soft when hot.
- Store cooled cookies in a metal, glass, or cardboard box for up to 1 week at room temperature.

## Source

- Original video: https://www.youtube.com/watch?v=XQuMF4hX-q8&t=91s
- Recipe page: https://www.cliprecipe.com/recipe/497dd441-b93f-473f-9154-5ba7d655215c
- Extracted: 2026-05-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt