The Greatest Chocolate Cookie of Your Life (Levain Bakery Style)

Chocolate Cookie It’s never too much! The biggest cookie you’ll ever make is really big. With lots of chocolate and incredible, another super easy recipe!

I had vowed not to make any more cookie recipes in 2019, but I already failed miserably at that task. I wasn’t going to do that cookie gigante which is inspired by the cookie famous Levain Bakery which is in New York.

Whoever formulated this version is incredible Brave Tart (usually Stella Park) who had commented on Twitter that he was working on the recipe… it’s okay that I had a bad interpretation.

At the time, I had thought it would be a cookie with leaven (wild yeast for bread) and not a reference to foreign bakery. I was told that there were cookies like this, fermented. And since Brave makes different recipes, I found it very consistent.

Then when the recipe was posted, I was confused. Hey, where’s the yeast? Until you read the entire text and understand the context.

Many places say that the cookie Levain Bakery is the best cookie in New York. So, I had to do it too. But of course, we always adapt to the Brazilian reality.

I really liked the recipe, it’s an excellent cookie. Will not so much butter thus, generally, many recipes in the same style use twice as much fat. However, this makes up for it in the amount of chocolate: almost 500g. So, it can’t be bad.

Tips: How to Freeze Cookies

The tips are what I do and have learned over the years, let’s go?

• Set aside unbaked cookie dough in portion or size the cookie will be baked, and spread it on a baking tray lined with plastic or a silicone mat to prevent them from sticking.
• Place in the freezer, you can cover it lightly with plastic as well. The cookies must freeze, the time will vary according to the your freezer.
• When the cookies are very firm, to the point where they cannot be easily deformed, transfer them to a plastic bag.
• If you are going to store it for a long time, use a more resistant plastic bag. Thinner normal freezer ones may tear faster.
• Seal the plastic bag very well, removing as much air as possible.
• Return everything to the freezer.
• The time they can be frozen will depend on the your freezero state that he is and his revenue. If the freezer reaches -18°C (or lower) I would say around 6 months, but I prefer a maximum of 3 months.
• You have to be careful that the freezer is not too full or that the aromas are too strong so as not to transfer them to the cookies. Such as pasta has fat, it can absorb and look strange. The same goes for that fridge flavorhe knows?
• And label it with when it was made and what so it doesn’t get lost in the freezer. It goes without saying, but if you are in business: label everything, even the mother.
• To roast, the vast majority of recipes accept roasting the frozen cookie. I mean, straight from the freezer to the already hot oven. But the size of the cookie influences this too.
• I’ve already tested freezing the baked cookies for some recipes. Work, work. But I found it to be more work, as you have to be careful so the cookie doesn’t break and it can add moisture to the cookie when defrosting.

And yes, these are very comprehensive tips. Every Cookie Recipe will behave differently. So, you need to test your recipe to see if it doesn’t change. If the texture and flavor are the same or close without the freezing process. To be sure, just test it yourself.

Which Chocolate to Use in the Cookie?

This is personal choice. However, I personally wouldn’t use just milk chocolate. It may be too sweet and out of balance, so I recommend a mix of chocolates: milk and semi-sweet. Or if you like it more bitter, just bitter.

But you choose, this recipe was a mix of both types.

My Book: Your Cookie Shines

For more amazing cookie recipes: my digital cookie book!