Levain Chocolate Chip Cookies
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At How To Cuisine, we adore making cookies, and if you are a cookie lover too, this recipe is for you!
These cookies are an absolute dream that will only take you 10 minutes to prepare! They are soft, chewy, chocolaty, nutty, and will melt in your mouth exquisitely! A real combo of everything we expect when it comes to cookies!
To get the best chocolate flavor, it is always recommended to use good quality chocolate. Usually, the easy way will be to go to the grocery store. However, their chocolate often contains a large amount of added sugar.
For many years now, we have been using what is often regarded as the king of chocolates in professional kitchens: Valrhona, and we can never go back! They have so many varieties and different flavors, their premium chocolates are truly going to bring your chocolate recipes to the next level!
Here is the chocolate we used today: Valrhona Guanaja Dark Chocolate (70%).
Check out our exclusive selection of the best baking chocolates to impress your guests.
The starter in this recipe is another special ingredient that makes it unique and absolutely irresistible! If you want to learn the easiest way to make your own sourdough starter, check out our complete guide.
Bon appétit!
Difficulty: 
Prep time: 10 mins / Cook time: 20 mins / Servings: 8 large cookies
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Levain Chocolate Chip Cookies
5.1 oz (145g) - Butter
1.4 oz (40g) - Xylitol
3.5 oz (100g) - Coconut sugar
1.4 oz (40g) - Starter
1 - Egg
8.8 oz (250g) - All-purpose flour
1 tsp (4g) - Corn starch
½ tsp (3g) - Baking powder
1 pinch - Sea salt
2.8 oz (80g) - Pecans
½ lb (225g) - Dark chocolate
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Levain Chocolate Chip Cookies
1 - Add the butter to a large mixing bowl and microwave it for about 1 minute (or until fully melted).
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
2 - Add the xylitol and coconut sugar to the melted butter and whisk vigorously until well combined.
3 - Next, mix in the starter. When fully incorporated, crack in the egg and whisk again until homogeneous.
4 - Then add the flour, corn starch, baking powder, and sea salt. Stir with a silicone spatula until well combined.
5 - Roughly chop the pecan and the dark chocolate using a sharp knife. Then, add them to the cookie dough. Using the same spatula, mix everything one last time until the chocolate and pecan are well combined. Refrigerate for 1 hour.
Tip: We love these knives and recommend this quality kit from GrandTies for home and professional chefs. They are made from high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information.
6 - Preheat your oven to 350°F (180°C).
7 - Using a large ice cream scoop, portion the cookies so each one weighs 4.1 oz (117g). Then, shape each into a ball and transfer them to a baking tray lined with parchment paper (or a silicone mat), making sure to leave a little bit of space between them.
8 - Lightly flatten each cookie and bake for about 20 minutes in a 350°F (180°C) oven.
9 - Once baked, transfer the cookies to a cooling rack using a spatula and let them rest for about 5 minutes.
10 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.