I love chocolate, but I’m not a fan of chocolate ice cream, cookies, cake, etc. Liquid chocolate, chocolate chips, chocolate candy is more my jam. However, I don’t mind a bite of chocolate cookies or cake when I get the chance. The picture of these double chocolate Levain cookies sold me.
I find baking anything chocolate is hard. Unlike a yellow or lighter shade of cake/cookies, you can’t see the golden brown start to develop. If even slightly overcooked, it could taste burned. I can taste that in a second, heck, I could smell a burned chocolate cake!
Double chocolate Levain cookies
If you’re looking for the recipe, you have to visit Kirbie’s Cravings.
Lately, I’ve been in the mood to make some different cookies. I love, LOVE, these chocolate chip cookies. That is my go-to recipe for a perfect chocolate chip cookie. But I’ve been in the mood for something new. I came across this Levain cookie recipe and I had to try it out.
My one and only takeaway from this recipe, take them out a little sooner than you think you might want to take them out. I second guessed wanting to give them another minute, and they were a little more solid than I would have liked. Right out of the oven, they are soft, gooey, and delicious. Once they got to room temperature, they were a little hard. You’ll want to warm them up before eating. I preheat my oven to 350 degrees F and put them in for 5-10 minutes. They usually warm right through and come out as if they were freshly baked.
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