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Vegan Levain Cookies
Arman Liew · thebigmansworld.com · Original Recipe
These vegan Levain cookies are thick, chewy, and studded with gooey chocolate chips. Inspired by the infamous Levain Bakery cookies, I swear they’re BETTER than the original!
3
chewiness
3
crispiness
1
cakeyness
2
thickness
3
spread
3
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
all purpose flour(use gluten free, if needed)2 cup (280g)
salt0.25 tsp (1g)
baking soda0.5 tsp (3g)
sugar0.5 cup (70g)
brown sugar0.5 cup (70g)
vegan butter(softened, not melted)1 cup (227g)
vanilla extract1 tsp (4g)
chocolate chips of choice1 cup (170g)
milk of choice(* See notes)0.25 cup (61g)
Total dough weight886g
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- none
- Bake Temp
- 350°F (177°C)
- Bake Time
- 12-14 min
- Chill
- 30 min
- Yield
- ~6 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.3. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.23 (24th percentile)
Flour:Sugar2.00 (85th percentile)
Brown:White Sugar1.00 (50th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour0.61 (30th percentile)
Fat %25.6 (98th percentile)
Sugar %15.8 (27th percentile)
Hydration0.22 (32th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.23
Flour:Sugar
2.00
Brown:White Sugar
1.00
Egg:Flour
0
Chocolate:Flour
0.61
Fat %
25.6
Sugar %
15.8
Flour %
31.6
Hydration
0.22