Les Cookies de Levain Bakery
Serves 7
Directions
- 1Put the cold butter with the two sugars in the bowl of the mixer equipped with the whisk.
- 2Put the cold butter with the two sugars in the bowl of the mixer equipped with the whisk.
- 3Put the cold butter with the two sugars in the bowl of the mixer equipped with the whisk.
- 4Cream the mixture.
- 5Cream the mixture.
- 6Cream the mixture.
- 7Add the two eggs one by one.
- 8Add the two eggs one by one.
- 9Add the two eggs one by one.
- 10Add all the powders, cornstarch, flour, baking powder and salt.
- 11Add all the powders, cornstarch, flour, baking powder and salt.
- 12Add all the powders, cornstarch, flour, baking powder and salt.
- 13Add all the chocolate and mix 30 seconds.
- 14Add all the chocolate and mix 30 seconds.
- 15Add all the chocolate and mix 30 seconds.
- 16Weigh 175 grams of dough.
- 17Weigh 175 grams of dough.
- 18Weigh 175 grams of dough.
- 19Form the dough slightly as a large mound, and put it on the plate.
- 20Form the dough slightly as a large mound, and put it on the plate.
- 21Form the dough slightly as a large mound, and put it on the plate.
- 22Let them rest in the refrigerator for 24 hours before baking.
- 23Let them rest in the refrigerator for 24 hours before baking.
- 24Let them rest in the refrigerator for 24 hours before baking.
- 25Bake immediately in an oven at 205 degrees for 10 minutes.
- 26Bake immediately in an oven at 205 degrees for 10 minutes.
- 27Bake immediately in an oven at 205 degrees for 10 minutes.
Ingredients
- 230 gr beurre froid
- 230 gr beurre froid
- 230 gr beurre froid
- 175 gr cassonade
- 175 gr cassonade
- 175 gr cassonade
- 75 gr sucre blanc
- 75 gr sucre blanc
- 75 gr sucre blanc
- 2 oeufs frais
- 2 oeufs frais
- 2 oeufs frais
- 350 gr farine
- 350 gr farine
- 350 gr farine
- 30 gr Maïzena
- 30 gr Maïzena
- 30 gr Maïzena
- 11 gr levure chimique
- 11 gr levure chimique
- 11 gr levure chimique
- 1 pincée sel fin
- 1 pincée sel fin
- 1 pincée sel fin
- 320 gr chocolat noir de qualité
- 320 gr chocolat noir de qualité
- 320 gr chocolat noir de qualité
Equipment
kitchen scaleKitchenAid mixer
Tips
- Butter and eggs should be from the refrigerator.
- The dough must rest in balls for 24 hours before being baked.
- Bake at 205 degrees Celsius for 10/12 minutes, the cookies will appear raw when they come out of the oven, this is normal, let them cool quietly on the plate.
- Choose a chocolate with a minimum of 65% cocoa for optimal results.