A Valentine's Love Affair: Levain-Style Bitter Chocolate Pistachio Cookies Meet Aged Recioto

Some love stories are written in the stars,  others are baked in the kitchen and paired with wine. This Valentine's Day, I'm sharing a romance that's been brewing in my test kitchen: a match made between massive, New York-style cookies and a sophisticated Italian dessert wine that will make your heart skip a beat.

Let's talk about these cookies first. If you've never experienced a Levain-style cookie, imagine a small scone-sized treat that weighs in at a hefty 104 grams, with a gorgeously crisp exterior that gives way to a molten, gooey center. These aren't your average cookies, they're an experience. Each one is loaded with bitter chocolate and roasted pistachios, creating a sophisticated flavour profile that begs for an equally sophisticated pairing.

Speaking of pairings, while the younger members of my family were perfectly content dunking these beauties in cold milk (a classic for good reason), we adults savoured something magical. Enter Recioto della Valpolicella, an Italian passito wine that's essentially love in a glass. This aged beauty is made from dried grapes, resulting in a concentrated sweetness that's balanced by complex tannins and spice notes.

Why does this pairing work so brilliantly? First, there's the interplay between the bitter chocolate and the wine's natural sweetness. It's like a dance where each partner makes the other look better. The roasted pistachios bring out the wine's warm, spiced undertones, while the cookie's caramelized edges mirror Recioto's dried fruit notes perfectly. When the wine's velvety tannins meet the cookie's molten center, it's pure magic.

The secret to these cookies lies in patience. The dough needs to rest for 48 hours – yes, two full days! This isn't just baking; it's anticipation building. During this time, the flavors deepen and intensify, much like how aging enhances the complexity of our Recioto. I've learned that some of the best things in life are worth waiting for.

What makes this combination perfect for Valentine's Day? It's decadent without being obvious, sophisticated while remaining playful, and most importantly, it's meant to be shared. There's something incredibly intimate about splitting one of these massive cookies and pairing it with a glass of aged Recioto.

Whether you're celebrating with your significant other, gathering with friends, or treating yourself (because self-love matters too!), this pairing offers a moment of pure indulgence. After all, isn't that what Valentine's Day is about taking time to appreciate life's sweetest moments?

What I love most about this pairing is how it elevates the entire experience. It transforms a simple cookie-and-milk moment into something worthy of a special occasion, while still maintaining that comforting, homemade charm that makes cookies so irresistible in the first place.

So this Valentine's Day, skip the boxed chocolates and create something truly memorable. Trust me, once you try this combination, you'll understand why I spent weeks perfecting it. Because sometimes, the best love stories start in the kitchen.

Recipe: Levain-Style Bitter Chocolate Pistachio Cookies

Yield: 6 Large Cookies (104g each)

Ingredients:

• 188g (1 1/3 cups) all-purpose flour

• 1 teaspoon baking powder (4g)

• 3/4 teaspoon baking soda (3g)

• 3/4 teaspoon cornstarch (2g)

• 113g (1/2 cup) unsalted butter, slightly softened

• 113g (1/2 cup) dark brown sugar

• 38g (3 tablespoons) granulated sugar

• 1 cold egg

• 1 teaspoon vanilla extract

• Pinch of salt

• 150g (1 1/4 cups) semi-sweet chocolate chips

• 115g (3/4 cup) roasted pistachios, chopped

Method:

1. Prepare the Dough:

1. Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.

2. Using an electric mixer, cream butter with both sugars until light and fluffy.

3. Beat in the cold egg and vanilla extract for 3-4 minutes until pale and well incorporated.

4. Gradually mix in dry ingredients until just combined. Don't overmix.

5. Fold in chocolate chips and pistachios.

2. The Critical Rest:

• Portion dough into 104g balls (about 3 tablespoons each).

• Chill for 48 hours in the refrigerator. Yes, patience is key!

• This rest period develops deeper flavors and ensures proper texture.

3. The Bake:

• Preheat oven to 180°C (350°F).

• Let dough rest at room temperature for 10-15 minutes.

• Space cookies 4 inches apart on parchment-lined baking sheets.

• Bake 14-17 minutes: 14 minutes for gooey centers, 17 for more set.

• Look for golden brown edges with slightly underbaked centers.

4. The Finish:

• Rest on baking sheet for 5 minutes.

• Transfer to cooling rack.

• Pair with aged Recioto della Valpolicella for the full experience.

Pro Tips:

• Cold ingredients are crucial for proper texture

• Don't skip the 48-hour chill time

• Space cookies well apart – they're massive!

• Serve slightly warm for maximum gooeyness

• If pairing with Recioto, let the wine breathe for 30 minutes

The Wine Pairing:

Aged Recioto della Valpolicella brings out the best in these cookies. The wine's dried fruit notes complement the bitter chocolate, while its natural sweetness balances the cookie's rich complexity. Look for a well-aged bottle with developed tertiary aromas for the best experience.

Remember, these aren't just cookies, they're an experience. Whether you choose to pair them with the traditional glass of milk or elevate the moment with Recioto, you're in for something special. Tag me in your creations! I'd love to see how yours turn out.

Bon appétit, darling !

Happy Valentine’s week 🍪🍫🍷