[Sub]두툼한 아메리칸쿠키 만들기, 쌀, 통밀 원하는대로! 노버터 비건 르뱅쿠키/초코칩쿠키 레시피, vegan levain cookies recipe-메빵소 베이킹

Hi guys! I’m gimye from myebbangso. I made vegan levain cookies for two version; rice flour and whole wheat flour! All cookies are crispy on the outside, moist on the inside! These are the best chocolate chip cookies ever. I felt like I was in New York, where is the Levain Bakery. Perfect combination of crisp outside and incredibly gooey center. The levain cookie needs to sit on the cookie sheet for at least 15 minutes before serving and eating. Now go make some vegan levain cookies! [재료/ingredients] -통밀 버전/3ea (Whole wheat flour ver. / 3ea) 통밀가루(Whole wheat flour) 120g 마스코바도(Muscovado) 55g 식물성오일(Vegetable oil) 40g 베이킹파우더(Baking powder) 2g 베이킹소다(Baking soda) 2g 두유(Soy milk) 40g 다크커버춰(Dark couverture) 67g 다진 호두(Chopped walnuts) 67g 초코칩(Chocolate chips) 27g 옥수수전분(Corn starch) 3g 소금 약간(A pinch of salt) -쌀 버전/2~3ea (Weak rice flour ver. / 2~3ea) 박력쌀가루(Weak rice flour) 80g 마스코바도(Muscovado) 40g 식물성오일(Vegetable oil) 30g 베이킹파우더(Baking powder) 1g 베이킹소다(Baking soda) 1g 두유(Soy milk) 20g 불린 치아씨드: 치아씨드 1T + 물 3T (Chia seeds 1T+ Water 3T) 다크커버춰(Dark couverture) 50g 다진 호두(Chopped walnuts) 50g 초코칩(Chocolate chips) 20g 옥수수전분(Corn starch) 1/4ts 소금 약간(A pinch of salt)