Gallymini's Levain Bakery cookie

Cookie Levain

Direction Manhattan ! We found a recipe directly inspired by the world famous pastry for its XXL and ultra gourmet cookies : Levain Bakery . Crispy on the outside, soft on the inside, it's the perfect combo for a successful snack. And thanks to Gallymini's two choco version, no need to take a return trip to New York: you can enjoy yourself from your sofa.


For 6 cookies of 130 g:

130 g unsalted butter

75 g of blond vergeoise

55 g of white sugar

1 egg of 50 g

220 g flour

20 g of cornstarch

100 g Weiss Acarigua 70% dark chocolate

120 g Weiss milk chocolate from France 36%

2 pinches of fleur de sel


Mix the melted butter with the sugars. Add the egg and homogenize everything well.

Gradually incorporate the flour and cornstarch using a spatula or the leaf of a food processor.

Finish with the chocolate pistoles (dark and milk) and the two pinches of fleur de sel.

Form 130 g balls of dough on a baking sheet covered with baking paper, then place them in the freezer for about 15 minutes.

Preheat your oven to 190 ° C using hot air. Take the cookies out of the freezer, place the tart circles around them and bake them for 14 minutes at 190 ° C.

Let cool and enjoy!

Les Pâtisseries de Gallymini , Gaëlle Le Bellu, ed. Robert Laffont, € 19.5

Also discover the chocolate-banana pancakes by Cyril Lignac and the lemon granita from Menton by Denny Imbroisi

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