Lowen Cakes

Key Ingredients You’ll Need

• Cold unsalted butter – helps keep the cookies thick and hearty
• Brown + granulated sugar – gives the perfect balance of chew and crisp edges
• Cornstarch – softens the dough and keeps things tender
• Toasted walnuts – adds richness and texture
• Dark chocolate – chopped chocolate melts beautifully for those puddly pools

Tips for Perfect Chocolate Buttercream

Start with cold butter – this keeps the cookies thick and reduces spreading

Don’t overmix the butter and sugar – just enough to combine

Shape tall dough mounds – helps them bake up thicker and chunkier

Optional chill time – 30 minutes of chill gives even thicker, more developed cookies

Finish with flaky salt – it sharpens the chocolate and adds bakery flair

FAQ

Can I use chocolate chips instead of chopped chocolate?
Totally! Chopped chocolate gives better melt, but chips will still taste great.

Can I swap out the walnuts?
Yes—pecans are great, or leave them out for a nut-free version.

Do I have to chill the dough?
Not at all, but chilling gives you thicker cookies with slightly deeper flavor.

🧊 Storage Tips

• Room Temp: Store in an airtight container for up to 5 days.
• Freeze Baked Cookies: Freeze in a sealed bag up to 2 months.
• Freeze Dough Balls: Freeze pre-portioned dough for on-demand cookies—just bake from frozen and add 1–2 minutes to bake time.

Ingredients

For the cookies

• 1 cup (226g) cold unsalted butter, cubed
• 1 cup (200g) light or dark brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs
• 2¾ cups (345g) all-purpose flour
• 1 tbsp (8g) cornstarch
• 1 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 100g toasted walnuts
• 250g chopped dark chocolate
• Optional: extra chocolate/walnuts for topping, flaky sea salt

Directions

1. Toast Walnuts:
   • In a dry skillet over medium heat, toast walnuts for 4–5 minutes until fragrant. Let cool.
2. Cream Butter & Sugars:
   • In a stand mixer, beat cold butter with both sugars until just combined. Don’t overmix.
3. Add Eggs:
   • Add eggs one at a time, mixing gently until smooth.
4. Dry Ingredients:
   • In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. Add to wet mixture and mix until dough forms.
5. Mix-Ins:
   • Fold in toasted walnuts and chopped chocolate.
6. Portion:
   • Divide dough into 16 balls (85g each). Shape into tall mounds for thicker cookies.
7. Optional Chill:
   • Chill for 30 minutes for extra thickness.
8. Bake:
   • Bake at 190°C / 375°F for 9–11 minutes until edges are set and centers look slightly soft.
9. Cool & Finish:
   • Cool on tray for 10–15 minutes. Top with flaky salt if desired.

Notes

These cookies are big, bold, and indulgent—perfect for gifting, bake sales, or cozy weekend baking.

If using salted butter, reduce added salt to ½ tsp.

Want to get fancy? Swap dark chocolate for a mix of milk and semi-sweet chunks.