These Chocolate Cookies Levain Bakery Style are just amazing. Big, chunky, delicious and very easy!
To be fair, as I live abroad, I didn’t know per se the Levain Bakery fame. Which I found out later that their cookies are considered the best cookie in New York.
The original recipe was created by the famous (and amazing) Stella Park (known as Brave Tart). She commented on twitter working in a levain cookie.
And of course, I thought: ooooh, fermented cookie! Sounds different. Because levain is a type of wild ferment used in the bread making.
Then, when the article was live… I just got confused: where’s the ferment? Well, I had to try and made some modifications as well.
Tips: How to Freeze Cookies
I gather some my own tips on how to freeze cookies, right?
- Separate the unbaked cookie dough into the portion or size that the cookie will be baked, and place over lined baking sheet with plastic wrap or silicone mat to prevent sticking.
- Freeze in the freezer, can cover lightly with plastic. The cookies should be frozen.
- When the cookies are firm enough (hard), transfer to a plastic bag (like ziplock).
- Seal the plastic bag tightly, removing as much air as possible.
- Return to the freezer.
- How long they can be kept will depend on your freezer, its condition and your recipe. If the freezer reaches 0F/-18°C (or lower) I would say about 6 months, but I prefer a maximum of 3 months.
- The freezer shouldn’t be too full and the cookies far way from strong aromas. Since the dough has fat, it can absorb. Same goes the “fridge flavor”, you know?
- Label it, Date it: when it was made and what it is.
- I already tested for some recipes to freeze the baked cookie. Works? It works. Bu it was more work, as you need to be careful that the cookie doesn’t break and you can add moisture to the cookie when thawing.
The tips are overall, because each recipe will behave differently. So, you need to test your recipe if it accepts the freezing process.
