Gooey Chocolate Cookies (Print-Friendly Version)
Chunky, soft-centered treats that match the famous Levain style.
# Ingredients List:
→ Dough Prep
01 -
240g softened, chopped butter (unsalted)
02 -
135g golden brown sugar
03 -
100g white granulated sugar
04 -
2 large-sized eggs
05 -
120g cake flour, made from scratch
06 -
180g plain flour
07 -
1 teaspoon of baking soda
08 -
1 teaspoon of baking powder
09 -
0.5 teaspoon fine sea salt
10 -
250g walnut pieces
11 -
350g big chocolate chunks or chips
# Detailed Cooking Steps:
01 -
Set your oven temperature to 200°C (400°F) to warm it up.
02 -
Toss the butter pieces into a mixer bowl and mix on low. Pour in both sugars and crank it up to medium speed until you get a creamy texture, which takes about a minute.
03 -
Gently add the eggs into the mix. Beat everything together on medium for around 30 seconds—don’t overdo it.
04 -
Switch off the mixer. Then dump in the cake flour, regular flour, soda, powder, and salt. Stir everything on low until it’s all well blended.
05 -
Use a spatula to mix in the walnut halves and those chocolate bits evenly.
06 -
Split the dough into 8 roughly equal pieces, each about 170g. Shape them with your hands into rustic mounds—don’t flatten them out.
07 -
Pop 4 dough mounds on each baking tray and slide them into the oven for 11 minutes. You’re aiming for slightly golden edges—don’t let them go too brown.
08 -
Give the cookies at least 15 minutes to cool before enjoying them.
# Helpful Hints:
01 -
To make your own cake flour, combine 120g of plain flour with 2 tbsp of cornstarch. Sift this blend a few times.
02 -
Switch out milk chocolate chips for dark chocolate chunks if you’d like a different vibe.