Description

These Levain Bakery Carrot Cake Cookies are a delightful treat featuring the flavors of carrot cake in a cookie form. With a mix of white chocolate chips and nuts, they offer an irresistible taste, perfect for easy baking at home.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

Finely grate the carrots and squeeze out excess liquid using paper towels or cheesecloth for the right texture.
In a large bowl, beat the cold, cubed butter with the brown sugar and white sugar for 3-4 minutes until light and fluffy.
Mix in the eggs and vanilla for another minute.
Add flour, cornstarch, baking soda, salt, and cinnamon; mix until the dough comes together without overmixing.
Cover the dough and chill for at least 30 minutes to maintain shape during baking.
Preheat the oven to 385°F. Divide the dough into large portions (about 5-6 oz each) and shape into tall mounds without flattening.
Bake for 10-13 minutes, until the edges are golden and the tops are pale and slightly soft. Press the edges toward the center while still warm to shape them better.
Let the cookies rest on the baking sheet for 10-15 minutes before moving them to a cooling rack.

Notes

Use finely grated carrots for the best texture and flavor.
Chilling the dough helps the cookies maintain their thick shape while baking.
Pressing the cookie edges while warm gives the cookies their gourmet look.

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg