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Recipes

These quick and easy cookie and brownie recipe is sure to satisfy your sweet tooth. Enjoy a freshly baked treat in no time with our simple and delicious recipes. Our recipes are easy to follow and require minimal ingredients, making them perfect for any baker. With our recipes you'll be able to whip up delicious treats in the comfort of your own home. Give them a try today and satisfy your cravings for something sweet

Copycat Levain Bakery Chocolate Chip Cookies

INGREDIENTS

  • 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped

  • 190 grams (1 cup) brown sugar

  • 1 teaspoon vanilla extract

  • 1 large egg, cold

  • 245 grams (1 and 3/4 cup) plain flour or all purpose flour

  • 1 tablespoon cornflour or cornstarch*

  • 1/2 teaspoon baking soda

  • Pinch of salt, optional

  • 225 grams (1 and 1/2 cups) dark or milk chocolate, chopped by hand

INSTRUCTIONS

  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.

  2. In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.

  3. Add flour, cornflour, baking soda and salt, if using, and beat on a low speed until soft cookie dough forms. Add chocolate and walnuts and beat briefly.

  4. Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.

  5. Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely.

Classic Peanut Butter Cookies

INGREDIENTS

  • 1/2 cup butter, softened

  • 1/2 cup peanut butter

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar or 1/4 cup honey

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 egg

  • 1/2 teaspoon vanilla

  • 1 1/4 cups all-purpose flour 

  • Granulated sugar (for rolling cookies in)

 INSTRUCTIONS

1.  Preheat oven to 375 degrees. In a large bowl combine butter and peanut butter.  Beat with an electric mixer on medium to high speed for 30 seconds.  Add the 1/2 cup granulated sugar, brown sugar, baking soda, and baking powder.  Beat until combined, scraping side of bowl occasionally.  Beat in egg and vanilla until combined.  Beat in as much of the flour as you can with the mixer. I was able to add it all without any problems. Using a wooden spoon, stir in any remaining flour.  If necessary, cover and chill about 1 hour or until dough is easy to handle. I chilled mine and it was still soft and sticky but not to the point that I couldn’t work with it.  

2. Place additional granulated sugar in a small bowl.  Shape dough into 1-inch balls.  Roll balls in sugar to coat.  Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top.  I dipped my fork in water each time to prevent the dough from sticking.

3. Bake in a preheated oven for 7 to 9 minutes or until the bottoms are lightly browned.  Transfer to a wire rack to cool.  Makes about 36 cookies.

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