Levain Bakery Carrot Cake Cookies
These Levain Bakery Carrot Cake Cookies are everything you love about carrot cake in a soft, thick cookie. Made with shredded carrots, warm spices, white chocolate chips, dried apricots and pecans.
Servings: 10
Ingredients
- 1 cup Cold Butter (cut into cubes)
- 3/4 cup Sugar
- 3/4 cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Finely Grated Carrots
- 3 cups Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 3/4 cups White Chocolate Chips
- 1 cup Pecans (coarsely chopped)
- 1/2 cup Dried Apricots (optional)
Instructions
- Finely grate the carrots (I suggest using the finest grater), then place them in paper towels or cheesecloth and squeeze out as much liquid as possible. This is key for the right texture.
- In a large bowl, combine the cold, cubed butter with the brown sugar and white sugar. Mix for 3–4 minutes, until the mixture is light and fluffy.
- Add eggs and vanilla and mix for 1 minute longer.
- Add the flour, cornstarch, baking soda, salt, and cinnamon. Mix just until the dough comes together. Do not overmix.
- Cover and chill the dough for at least 30 minutes to help the cookies hold their thick shape while baking.
- Preheat oven to 385 degrees. Divide the dough into large portions (about 5–6 oz each) and loosely shape into tall mounds. Do not flatten.
- Bake at 385°F for 10–13 minutes, or until the edges are golden brown and the tops are pale and slightly soft. The cookies should look thick and slightly underbaked in the center. *As soon as you remove the cookies from the oven, take a turner or spatula, and press the edges of the cookies towards to center to create a rounder, thicker cookie. This makes them look more gourmet.
- Allow the cookies to rest on the baking sheet for 10–15 minutes before transferring. This helps them set and develop the perfect texture.
Notes
Finely grate the carrots using the small holes of a box grater or a microplane.
To make the cookies look more gourmet, as soon as you remove the cookies from the oven, use a turner or spatula to push the edges of the cookies towards the center to create a more circular shape and to make them thicker.
Depending on the size of the carrots, you may need about 1 1/2 to 2 carrots to make 1 cup of grated carrots.
