The modified ingredient list is as follows:
- 120 g unsalted butter
- 60 g brown sugar
- 50 g granulated sugar
- 1 egg
- ̶1̶5̶0̶ ̶g̶ ̶A̶P̶ ̶f̶l̶o̶u̶r̶ → 125 g AP flour + 25 g mugwort
- 5 g cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- vanilla extract
- ̶1̶2̶0̶ → 150 g chopped white chocolate, plus more to top
Yield: 18 cookies, using 1.5 tbsp cookie scoop
- Proportion: The white chocolate had been chopped too fine, actively infusing into the dough as the cookie baked. Larger chunks (greater than 1 cm) would contribute gustatory interest in terms of texture and flavour without compromising overall harmony. It had been a good decision to include the whole couverture piece on top.
- Flour: There wasn't enough flour, causing the bottoms of the cookies to ooze grease within the first three hours of being removed from the oven. Mugwort did not offer the same stabilizing power as flour, thus a 1:1 swap is not recommended. The cookies emerged thinner and flatter than boasting the signature Levain height and substantiality. I also reckon that I could add a hint more baking powder, or let the dough rest briefly to control spread and improve rise.
- Temperature: The oven temperature was either too low, causing the cookies to spread more readily, or too hot, causing the chocolate centre to crack before the rest of the dough baked through. Admittedly, this concern is unrelated to the procedure itself and lies with the fault of my finnicky oven (that is due for replacement at any time now).
Albeit a condensed period of relief, my sanity desperately needed it.