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Giant Levain Bakery Style Cookie Assortment
Prep Time: 30 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 45 minutes
Servings 12
Ingredients:
Cookie Base:
- 1 2/3 cups softened unsalted butter
- 1 2/3 cups light brown sugar
- 2/3 cup granulated sugar
- 3 large eggs
- 4 large egg yolks
- 1 tbsp pure vanilla extract
Chocolate Chip Walnut:
- 1/2 cup all-purpose flour
- 1/3 cup cake flour
- 1/2 tsp cornstarch
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp espresso powder
- 1/2 chopped walnuts
- 2/3 cup semisweet chocolate chips
Double Chocolate Chip:
- 1/3 cup all-purpose flour
- 1/4 cup cake flour
- 3 tbsp dutch-processed cocoa powder
- 1/2 tsp cornstarch
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp espresso powder
- 2/3 cup semisweet chocolate chips
Chocolate Peanut Butter Chip:
- 1/3 cup all-purpose flour
- 1/4 cup cake flour
- 3 tbsp dutch-processed cocoa powder
- 1/2 tsp cornstarch
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp espresso powder
- 2/3 cup peanut butter chips
Oatmeal Raisin:
- 1/4 cup all-purpose flour
- 1 1/2 tbsp cake flour
- 2/3 cup old-fashioned rolled oats
- 1/2 tsp cornstarch
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp espresso powder
- 2/3 cup raisins
Instructions:
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Sift together the dry ingredients in separate bowls, and stir in the add-ins.
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In another bowl, cream together the butter and sugars until light.
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Whisk in the eggs, one at a time, and the vanilla extract.
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Portion the cookie base into the dry ingredients.
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Fold the cookie doughs until combined.
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Refrigerate for 30 minutes.
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Divide the cookie dough into 6 oz balls.
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Place on parchment lined baking sheets.
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Chill again for 30 minutes.
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Preheat your oven to 425°F.
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Bake the cookies for 12-15 minutes until golden brown, rotating halfway.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Cool completely.
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Enjoy!