Today’s baking is two of the four Levain bakery cookies, Oatmeal raisin cookie and Dark chocolate chocolate chip cookie. Roast the walnuts in oven at 170℃ for 10 minutes and chop them coarsely .
(If the walnut is roasted, the cookie is more flavored) Dice the cold unsalted butter. Add brown sugar and white sugar at cold unsalted butter.
(The cold butter is needed for crispy cookie like scone) Whisk it at low speed and when butter is mixed with sugar, whisk it at high speed.
(If whisk at high speed from beginning, the butter should go out of mixing bowl because of its hardness.) Make the dough clearly in the middle by spatula for mixing well. dd egg and beat it until egg is mixed with butter.
(If mixing too much, the cookies are gonna be smooth.) Sieve all-purpose flour, cake flour, cornstarch, cinnamon powder, salt, baking soda, and baking powder. Mix it by a upright spatula.
(If knead dough, you can’t make crispy cookie.) When the dough mix without seen powder, add oatmeal, raisins and walnuts.
(Adding them when powder doesn’t mix well, makes the texture of cookie bad because powder pinches in them) Wrap the dough with plastic wrap, and refrigerate for 30 minutes.
(Refrigerate to pause for crispy texture) Sieve cocoa powder, all-purpose flour, cake flour, cornstarch, salt, baking soda, and baking powder. Mix it by a upright spatula. When the dough mix without seen powder, add dark chocolate chip and milk chocolate chip.
(I use the Callebaut dark and milk. It’s okay general chocolate chip. ) Wrap the dough with plastic wrap, and refrigerate for 30 minutes. Shape the dough into 7th about 100-105g and do panning. and shape round.
(If you want it bigger, do panning about 120g) Shape the dough into 6th about 100-105g and do panning. and shape round. The cookie is crispy on the outside and soft on the inside because it cut as soon as baked.
After it cools down, it’s more crispy on the outside and more chewy and soft on the inside. 🙂