Levain-style thick cookies

Recipe adapted from https://houseofyumm.com/thick-chocolate-chip-cookies/

Makes 12-20 cookies

Ingredients

- 225g unsalted butter (room temperature)

- 300g brown sugar

- 75g white sugar

- 2 eggs

- 2 tsp vanilla extract

- 500g plain/all-purpose flour

- 1 tsp salt

- 1 tsp baking powder

Option 1:

- 130g dark chocolate block

- 30g walnuts

Option 2:

- 130g white chocolate block

- 30g macadamias

Method

1. In a stand mixer/using hand mixer, place unsalted butter and sugars into the mixing bowl. Cream until fluffy.

2. Add in eggs and vanilla extract. Mix until combined.

3. Combine flour, salt and baking powder in other mixing bowl.

4. Fold into the wet ingredients making sure not too overwork the dough - need to keep the cookies light and fluffy. The dough will still be crumbly, but that’s ok.

5. Line a tray with baking paper. Take a handful of dough and gently press so it stays together - roughly about 4-5cm in diameter, they will be roughly around 3-4cm high (you do not have to roll them into balls - that will make the cookies harder). Scoop out the rest of the dough.

6. Place them into the fridge for at least 30 minutes.

7. Pre-heat oven to 180 degrees celsius whilst waiting.

8. Bake the cookies (there will be ~9 on a tray) for about 15-18 mins, until the edges of the cookies are slightly browned.

Enjoy!