Chunky cookies! LEVAIN COOKIES
Cookie
Levain-Style Chunky Chocolate Chip Cookies
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok mentega tawar bersama brown sugar, castor sugar, garam dan vanila sampai creamy saja, bukan sampai mengembang.
- Masukkan 30 gr telur utuh yang sudah ditimbang.
- Masukkan satu butir kuning telur lalu aduk sampai rata.
- Ganti ke spatula lalu ayak tepung protein sedang, maizena, baking powder dan baking soda ke dalam adonan.
- Aduk sebentar lalu masukkan dark chocolate chip dan walnut.
- Aduk hanya sampai semua bahan tercampur. Jangan diaduk terlalu lama supaya cookiesnya tidak keras.
- Timbang adonan sekitar 160 sampai 170 gr per bagian lalu bentuk agak tinggi dan rustic, jangan dipipihkan supaya bagian tengahnya tetap tebal.
- Tutup dengan plastik lalu simpan di freezer minimal 2 jam. Kalau bisa diamkan semalaman supaya rasanya lebih berkembang.
- Panaskan oven di suhu 170 sampai 180 derajat.
- Keluarkan adonan dari freezer lalu diamkan sekitar 10 menit supaya bagian luarnya sedikit melunak dan panggangannya lebih stabil.
- Taburi permukaan cookies dengan flaky sea salt.
- Panggang di oven yang sudah dipanaskan selama 18 sampai 20 menit kalau ingin bagian tengahnya masih soft, atau 24 sampai 25 menit kalau ingin matang penuh.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the unsalted butter with the brown sugar, castor sugar, salt and vanilla until just creamy, not aerated.
- Add 30 g of whole egg, weighed out.
- Add one egg yolk and mix until combined.
- Switch to a spatula and sift the medium protein flour, cornstarch, baking powder and baking soda into the bowl.
- Mix briefly, then add the dark chocolate chips and the walnuts.
- Fold only until everything is incorporated. Do not overmix or the cookies will turn out hard.
- Weigh the dough into portions of about 160 to 170 g and shape them tall and rustic. Do not flatten them, so the middle stays thick.
- Cover with plastic and freeze for at least 2 hours. Overnight is better for a deeper flavour.
- Preheat the oven to 170 to 180 C.
- Take the dough out of the freezer and let it stand for about 10 minutes so the outside softens slightly and it bakes more evenly.
- Sprinkle the tops with flaky sea salt.
- Bake in the preheated oven for 18 to 20 minutes if you want a soft centre, or 24 to 25 minutes for fully baked.
Cook Mode
Cookie
Levain-Style Chunky Chocolate Chip Cookies
Chunky cookies! LEVAIN COOKIES
Chunky cookies! LEVAIN COOKIES
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok mentega tawar bersama brown sugar, castor sugar, garam dan vanila sampai creamy saja, bukan sampai mengembang.
- Masukkan 30 gr telur utuh yang sudah ditimbang.
- Masukkan satu butir kuning telur lalu aduk sampai rata.
- Ganti ke spatula lalu ayak tepung protein sedang, maizena, baking powder dan baking soda ke dalam adonan.
- Aduk sebentar lalu masukkan dark chocolate chip dan walnut.
- Aduk hanya sampai semua bahan tercampur. Jangan diaduk terlalu lama supaya cookiesnya tidak keras.
- Timbang adonan sekitar 160 sampai 170 gr per bagian lalu bentuk agak tinggi dan rustic, jangan dipipihkan supaya bagian tengahnya tetap tebal.
- Tutup dengan plastik lalu simpan di freezer minimal 2 jam. Kalau bisa diamkan semalaman supaya rasanya lebih berkembang.
- Panaskan oven di suhu 170 sampai 180 derajat.
- Keluarkan adonan dari freezer lalu diamkan sekitar 10 menit supaya bagian luarnya sedikit melunak dan panggangannya lebih stabil.
- Taburi permukaan cookies dengan flaky sea salt.
- Panggang di oven yang sudah dipanaskan selama 18 sampai 20 menit kalau ingin bagian tengahnya masih soft, atau 24 sampai 25 menit kalau ingin matang penuh.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the unsalted butter with the brown sugar, castor sugar, salt and vanilla until just creamy, not aerated.
- Add 30 g of whole egg, weighed out.
- Add one egg yolk and mix until combined.
- Switch to a spatula and sift the medium protein flour, cornstarch, baking powder and baking soda into the bowl.
- Mix briefly, then add the dark chocolate chips and the walnuts.
- Fold only until everything is incorporated. Do not overmix or the cookies will turn out hard.
- Weigh the dough into portions of about 160 to 170 g and shape them tall and rustic. Do not flatten them, so the middle stays thick.
- Cover with plastic and freeze for at least 2 hours. Overnight is better for a deeper flavour.
- Preheat the oven to 170 to 180 C.
- Take the dough out of the freezer and let it stand for about 10 minutes so the outside softens slightly and it bakes more evenly.
- Sprinkle the tops with flaky sea salt.
- Bake in the preheated oven for 18 to 20 minutes if you want a soft centre, or 24 to 25 minutes for fully baked.
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