Giant Cookies Levin Bakery Style

Ingredients

• 200 g Unsalted butter (at room temperature, softened)
• 150 g White sugar (granulated)
• 2 unité Eggs (at room temperature)
• 5 ml Liquid vanilla extract (about 1 teaspoon)
• 250 g All‑purpose flour (sifted)
• 30 g Cornstarch (Maïzena)
• 1 cuillère à café Baking powder
• 0.5 cuillère à café Baking soda
• 1 pincée Salt
• 200 g Milk chocolate (cut into large chunks)
• 100 g Nuts (pecans or walnuts) (chopped, toasted 5 min, optional)
• 1 pincée Fleur de sel (to sprinkle before baking)

Instructions

1. Prepare the butter

   Soften the butter at room temperature then beat with an electric mixer until a creamy consistency is reached.

   Time: PT5M

2. Incorporate the sugar

   Add the white sugar and continue beating for 3 minutes until the mixture becomes creamy and pale.

   Time: PT3M

3. Add the eggs and vanilla

   Pour the eggs one at a time then the vanilla extract, beat briefly to combine.

   Time: PT2M

4. Mix the dry ingredients

   Sift the flour, cornstarch, baking powder, baking soda and salt into a bowl, then incorporate into the previous mixture, beating on low speed until a homogeneous dough is obtained.

   Time: PT4M

5. Prepare the chocolate and nuts

   Break the milk chocolate into large pieces then coarsely chop. Roughly chop the nuts and toast them dry in a pan for 5 minutes, let cool.

   Time: PT10M

6. Fold in the pieces

   Add the chocolate and nuts to the dough and mix with a spatula until evenly distributed.

   Time: PT2M

7. Form the balls

   Weigh about 130 g of dough and form smooth balls, place them on a parchment‑lined sheet, spacing 5 cm apart.

   Time: PT5M

8. Bake

   Sprinkle each ball with a small pinch of fleur de sel, then bake in the pre‑heated oven at 160°C (or in the Air Fryer) for 17 minutes until the edges are golden and the centre remains slightly soft.

   Time: PT17M

   Temperature: 160°C

9. Cool

   Remove the cookies, let rest 2 minutes on the sheet then transfer to a rack to cool completely (about 10 minutes).

   Time: PT10M

Nutrition Facts

Calories

620

Protein

5 g

Carbohydrates

70 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Unsalted butter: vegetable margarine
• Instead of White sugar: coconut sugar
• Instead of Liquid vanilla extract: vanilla bean
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of Milk chocolate: dark chocolate
• Instead of Nuts (pecans or walnuts): almonds, hazelnuts

Equipment Needed

• Mixing bowl
• Electric mixer
• Silicone spatula
• Chef's knife
• Cutting board
• Baking sheet
• Parchment paper
• Cooling rack
• Oven or Air Fryer

Critical Steps — Do Not Skip

• Mix the butter and sugar until a creamy consistency is achieved.
• Incorporate the eggs and vanilla without over‑beating.
• Do not over‑work the dough after adding the flour.
• Observe the baking time and temperature (160°C, 17 min).
• Sprinkle the fleur de sel just before baking.

Chef Tips from the Video

• Use butter at room temperature for better emulsification.
• For even softer cookies, add a tablespoon of Greek yogurt.
• Make a small indentation in the center of the cookie before baking to prevent excessive puffing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 to 7 days.

Freezer: Freeze the cookies wrapped for 2 months.

Room temperature: At room temperature, they stay soft for 2 days.

Make-Ahead Tips

• Prepare the dough and chill for 30 minutes before baking to make shaping easier.
• Chocolate chips can be frozen to prevent them from melting into the dough.