Levain Bakery Cookies

If you give a Cat a cookie….These delicious midnight chocolate soiree cookies have become a staple in the Liang household. And I promise that these will give your Trick or Treat candy a run for their money. They have the thinnest crackle on the outside but once you break into that pillowy soft, interior with all that luscious dark chocolate…they just melt on your tongue. A little salty, a little sweet, and oh so decadent

☽ I N G R E D I E N T S

☽ I N S T R U C T I O N S

1. Preheat oven to 400 degrees F
2. cream butter, milk, and sweetener of choice together until combined then add in nuts, chocolate, and vanilla extract
3. with stand mixer running, sift in your dry ingredients SLOWLY (don’t want a mushroom cloud of powder going everywhere)
4. add in beaten eggs until incorporated (should be a thick brownie-like consistency)
5. HACK scoop out a palm size amount of cookie dough and add a chocolate ball (Lindt, Ghirardelli, or any kind) to the center for a fun molten chocolate center
6. shape into a ball and place on baking sheet
7. IMPORTANT: refrigerate your cookies for min 3 hours (or freeze for 90 minutes) This will give you that crispy golden exterior and soft-chewy interior
8. Bake on a stacked tray (aka tray with cookies on top of an upside down sheet pan) for 20-25 minutes just until they puff up slightly
9. Let cool for 15 min…or not :)