Yield: 4
levain bakery cookies recipe
The original recipe for Levain Bakery in New York biscuits, the best ever tasted. They are crunchy on the outside and soft on the inside. Perfect if eaten warm, they are a must to try!
Prep Time
10 minutes
Cook Time
30 minutes
Additional Time
10 minutes
Total Time
50 minutes
Ingredients
- 450 grams farina 00
- 2 spoons farina 00
- 1 teaspoon yeast
- 1/4 teaspoon bicarbonate
- 1 + 1/2 teaspoon sale
- 225 grams donkey at room temperature
- 170 grams Brown sugar
- 100 grams white sugar
- 2 egg
- 320 grams dark chocolate coarsely chopped
Instructions
- Set aside the flour, baking powder, baking soda, and salt in a mixing bowl.
- Beat the butter in a planetary mixer or a bowl with an electric whisk for a few minutes until it is creamy, then add the sugar and beat for another 2/3 minute. Reduce the speed to low and slowly add the eggs one at a time;
- Mix in the flour mixture, followed by the chocolate;
- Divide the dough into 12 equal parts and form dough piles (they do not have to be precise spheres) to be placed on a baking sheet lined with baking paper, well spaced (4 cm apart); 5. Refrigerate the pan with the biscuits for at least 30 minutes and up to 12 hours before baking at 190 ° for 15 minutes NO MORE because the cookies will need to be slightly undercooked. Remove from the oven and set aside for a few minutes before devouring them all.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 857Total Fat 28gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 10gCholesterol 99mgSodium 109mgCarbohydrates 142gFiber 8gSugar 106gProtein 12g