How to make New York City's famous Levain cookies | Copycat Recipe
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- FULL (UPDATED) RECIPE: www.hijabsanda...
Here's my take on #NYC 's famous Levain Bakery's chocolate chip walnut cookies! These massive 6oz cookies were created by the owners of Levain when they were training for the Ironman Triathlon over 20 years ago. I am not training for any sort of physical competition but, truth be told, I don't need an excuse to enjoy #LevainBakery 's cookies!
Since I live in California and prefer not to order the Levain cookies by mail, I've tried baking these massive cookies on my own at home. After trying various recipes and making several modifications over the years, I have finally settled into this one.
The cookies are not difficult to make. The messier you are, the better!
Good luck, and enjoy this first video of my #NYCDesserts series!
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Please check the recipe on my blog for CHANGES and TIPS on how to nail these cookies! www.hijabsandaprons.com/food/levain-bakery-cookies
The link doesn't work :( Been wanting to try :(
That's odd 🤔😥 Just google "levain hijabs and aprons" and it should come up
I chilled overnight, they've spread 🤔 now I'm wondering if my eggs were too large?
@hijabs and aprons may i ask what the flour in recipe is all purpose flour? plain flour?
I tried this recipe, but the sugar is too much, it should be reduced by at least 30% to 40% and the cooking time can also be increased by a few minutes. It may still look raw after coming out of the oven, but it will become solid after resting for 30 minutes, so don't worry. I'm not that impressed with this Recipe, I'm trying to get the same taste as when I eat outside. But so far I have not been successful. Has anyone tried different successful recipes?
This has to be one of the most aesthetically pleasing cooking videos I’ve ever watched!
Wow thank you so much 🙏🏼 I really appreciate it!
Ok so here's the deal, I never comment on youtube videos and I barely even like them. So this quarantine I turned myself towards my kitchen and I had an aim to cook things I like, on top of the list was the chocolate chip cookies. I searched for "best ever chocolate chip cookies" and came across some really good recipes by cup cake jemma, bold bakers, tasty etc and I tried all of them with the finest ingredients and followed every bit of details but every time my cookies lacked that finest taste which I craved for. While I was searching on youtube I found this page. They didnt had most of the likes and millions of subscribers but still I watched their video of chocolate chip cookie. Idk it just clicked to me that I need to try this one and I ran to my kitchen got all the ingredients out and baked these cookies.
After 11 min or so they were done and I got them out and put them in air for like 10 min or so. Than I reached out for the cookie I thought was the biggest one and took a bite. That bite, I was just diving into the flavour of these cookies. idk how i pulled something like that, finest chocolate chip cookies were right under my chin. They tatsed flawless, best, and all things about them were upto that mark which I always wanted to achieve.
Idk who run this page and where are they from but guys hats off, well done! you guys pulled out the recipe i can say is the FINEST of all. Thanks for sharing this with us. GOD BLESS.
wow thank you so very much for this kind comment!! i'm so happy to hear how much you enjoyed my recipe!
Same! I tried so many levain copy cat and stumble over this video ☺️ I'm excited to try this one 🤔
now i m thinking of trying this recipe after the honeysuckle one :D
Lmaoooo I relate so hard
Perfect
I'd marry my Kitchen Aid mixer if it was socially acceptable.
HAHAHAHHAHA it works wonders and saves me from carpal tunnel 😅
Well someone in England married their blanket before..
Me too!
@@lamiah5604 😂😂😂😭😭
Lol !!!!!
INGREDIENTS (8 COOKIES)
½ cup (112g) butter, slightly softened
1 cup (200g) light brown sugar
¼ (50g) cup granulated sugar
2 eggs, cold
1 tsp vanilla extract (imitation works just fine)
2½ (300g) cups flour, sifted
1½ tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt (or 1 tsp kosher salt)
2 cups (250g) walnuts, roughly chopped
(if omitting walnuts, you can add roughly 50g extra AP flour)
2 cups (325g) dark chocolate chips (I enjoy Guittard’s Extra Dark or anything 65% and higher)
This turned out to be even better than the actual Levain Bakery cookies! Live in NYC and tried them once a few years back. They were good, but not worth lining up for 1/2 hour on a 20 degree day in the dead of winter. These cookies would be worth it. Best cookies I've ever eaten.
Thank you so very much!! I appreciate you watching my video/trying out the recipe and am happy to hear you enjoyed it so much! I miss NYC and making these cookies every couple months is a nice + nostalgic 🤗
I found Levain Cookies on TH-cam and I wanted to make. I have seen a few but yours is the first I tried. It turned out great. Everyone loved it. Thank you for sharing the recipe.
That's awesome! I'm so glad to hear that! Thank you for trying it out! 🤗
My husband’s sister said she have tried a Levain cookie in NY long time ago and she said mine is so much better. Thanks agin. Can you make chocolate version? 😄
@@nichaandfamily3342 Aww that's so flattering! 🙏🏼 Ohh yes that's a great idea! I will keep your request in mind. Subscribe to my channel so you can see it when I share the double chocolate cookie recipe!! 🤗
Oh thanks for letting others know that ir came out great, I will definitely try it
I found this recipe on TH-cam about a week ago (the reason why I subscribed) and I finally got the chance to make these cookies. They tasted absolutely amazing! I've never tried Levain Bakery's cookies so I wouldn't be able to compare the two. However, I did make some changes (some were intentional others were unintentional): I used only jaggery instead of brown sugar + white sugar (intentional, I only use jaggery in baking); I used room temperature butter (unintentional, the butter was so soft to the touch b/c I left it out for too long without realizing the butter is supposed to be mostly cold. I layed my finger on a piece and it started to melt, instantly); I didn't use any salt (intentional, whenever I use baking soda in a recipe, I don't use salt.); I used 1 1/2 cups of chocolate chips and 1 1/2 cups of walnuts instead of 2 cups of each (intentional, my family doesn't like super sweet sweets, surprisingly the cookies were still super chocolatey and nutty); lastly, I baked the cookies at 375°F conventional oven for 10-12 minutes (intentional, I saw someone make a different variation of Levain cookies and they were instructed to bake the cookies at 410°F for 10 minutes but the cookie was raw and so they advised us to bake it at 350°F for 15 minutes for anyone that may try that recipe in the future so I went with something in between).
I let my sister try the cookies first and she right away had me promise that I would make them the next time there's a potluck or party 😂. This is definitely a new cookie favourite but I definitely won't be making these often considering the amount of calories, and carbs there are in one cookie!!
i just made a batch of these following this recipe. some thoughts:
- as some people have mentioned already, the video doesn't mention vanilla extract but the recipe in link does
- the recipe in the link says to bake 10-14 min at (400F) 200C. do NOT bake over 12 minutes, we did at 14 because we froze the batter overnight and half our cookies burned
- this cookie has a LOT of walnuts and chocolate. it's personally not to my taste, even though i love love nuts and chocolate. it felt like i was eating walnuts and chocolate with bits of cookie, instead of a chocolate walnut cookie
- the cookies are massive at 6oz (170g), bigger than the size of my palm
- would be good to sprinkle salt on top after
- overall, i wouldn't make it again the exact same way because there's not enough flour and too much choco and walnuts for my taste. but it is not bad overall! my boyfriend likes them a lot. 6.5/10
THESE WERE SO GOOD! I left the walnuts out, put more flour in the dough and baked them at 375 degrees because I don’t really like walnuts but they tasted heavenly! my whole family LOVED them and said they were the best cookies i’ve ever baked and I agree! keep going you’re BRILLIANT !!! ❤️✨
Thank you so so much Elsa! I really appreciate it! 🤗 You're giving me lots of encouragement and hope!!!🙏🏼
Hijabs and Aprons I’m so glad ❤️❤️
How many grams you added the extra flour?
@@MerriesAngelina If you want to omit the walnuts and replace them with extra flour (though I don't think it's necessary), I would add around 30g of flour or close to 1/4 cup. Not much, as this dough is already stiff and lower in butter than most others. If your dough feels a bit soft, be sure to refrigerate your dough balls for at least an hour before baking. Hope this helps!
@@HijabsandAprons I have a small question, if I made 50g sized cookies, what temperature should I bake them for, and for how long? Thanks so much!
As some people commented here, I’ve also tried a few levain-style cookie recipes out there and this really by far is the best 👏 Not complicated in terms of ingredients and just the right amount of sweetness. I’ve been sticking to your recipe ever since I found it so thank you for sharing! 🥰
Thank you so much for trying it out and leaving your feedback!!! 🙏🏼
I just made these and they are amazing!i used margarine tho, and 100g walnuts and 175g chocolate bar cuz its expensive here. Made (2)130g balls and (10) 100g ones cuz we like our cookies smaller. My family loved it. Thank you very much!
I'm so happy to hear you enjoyed the recipe and made it work for your family!! 🙌🏼
I've been researching for hours to find the best Levain Bakery Copy Cat recipe and so far this has been the best. I thank god that I found your channell. Other channels had the levain bakery cookie look down but the interior was either too dry or lacked gooiness. Thank You So Much!
I'd like to know:
1. How do you tell if the cookie is baked or not because the inside is meant to be gooey?
2. Can I have the metric measurements?
Hello and thank YOU so much!! 🙏🏼 Be sure to not bake the cookies any higher of a temperature than 400°F. You can do 375°F for closer to 10-11 min or 400°F for around 9 min. But the key is to keep an eye on the external color of the cookies. When you think the golden color looks good, take them out and stick a toothpick in. If it comes out looking like RAW dough, it isn't ready. But if it comes out looking kind of mushy but also has some moist crumbles then you are good to go!! I have some more in depth tips/explanation on my blog post which is linked in the description of the video!!
Yes I can definitely update the blog post with the metric measurements too! 🤗
@@HijabsandAprons Thank you, I love your enthusiasm about this particular style of chocolate chip cookie. I will try to spread the word about your channel!
Thank you so much, I deeply appreciate it! I also wanted to let you know that I have gone ahead and updated the recipe on my blog with the metric measurements as well. I will try to do this for all future recipes! 🤗
@@HijabsandAprons I'm baking them right now and butter is oozing out of the dough.
@@hehekiki6767 Oh no!!! Was your butter cold when you began whipping it at the beginning? For example, did you soften it in the microwave (this would make it too warm) or did you let it get soft by leaving it out of the fridge for a few hours? You want to get the butter creamy from whipping it in the mixer for a long time. You don't want it to be too soft before you even begin.
Was your cookie dough as solid as mine or did it feel softer? If it felt kind of soft before you even put it in the oven, then...a common solution to your problem is to refrigerate the dough before baking. When you make the big cookie balls on your baking sheet, pop them in the fridge for about 15-20min. Then go ahead and take them out right before you pop them into the oven.
This is the most I can suggest without seeing your cookie dough/situation! ☹️ I hope that helped!
OH. MY. GOSH!!!! Best cookies I have ever made! Easy to follow recipe. Thank you so much! I'm going to try the Double Chocolate Chip next time! 🤎
So I’ve been making chocolate chip cookies for a long time now and its starting to get boring and I dont like them anymore, but my little brother and sister are still in love with them so I’ve been looking for a recipe that I like to and holy shit this cookie is the best of all the recipes i tried😍
Aww such a great compliment from a long time OG chocolate chip cookie baker! Thanks so much for watching and trying them out, Kyra! I appreciate the support! 🙏🏼
Thank you so much for sharing this amazing vdo. I just tried and it turned out so so great!!! 💗 I love it !!
Yaaayyy I'm so happy to hear this! Thank you for watching and sharing! 🙏🏼
Made this finally and it's delicious! I still have some cookies left because these are literally monster cookies 🤣 The cookie base is not too sweet so it's fine to use milk chocolate but I used dark in mine so it was really not that sweet. Replaced some walnuts with cashews, shaped them, chilled them overnight and when I baked them, since they were really hard, I baked them for 20 minutes. They still had that crispy outside and gooey center, it's such an experience! I really think everyone should try these cookies at least once
OH YEAH. I also opted for a spatula instead of a hand mixer because the 34°C heat here really melts the butter quick. I figured that it both resulted to the same goal -- to not cream until super fluffy. The texture turned out just like the cookie dough from videos of levain bakery!
I’ve seen so many recipes using self rising flour, cake flour, and to see this one use all purpose! Wow , but I’m afraid to try it and that my cookies will go flat, and the waste of all the ingredients worry me 😓
Aww it shouldn't go flat. Be sure to use cold butter. And if the warm weather makes your cookie dough balls soft, stick them in the fridge for 15-20 minutes while your oven preheats. Hope this helps!!
Hijabs and Aprons wow thank you so much for answering, 🙏🙏
if i don't use any walnut, is there any addition in the ingredients? like the flour, baking powder and soda.. thankyouu
You shouldn't have to modify, nope! If you find the dough is not stiff enough, you can pop the dough balls in the fridge for 10-15min before baking. This cookie dough is supposed to be quite dense and almost difficult to work with, unlike most other cookie doughs. Good luck!!
I made these cookies today damn it was perfect . I am shocked haha. Thank you for sharing.
Wooo that's great to hear! Thank you for watching and for sharing your feedback! 🙏🏼
Allahumma barik looks delicious! Maybe try forgoing the background music love ❤️
Would've loved if u did red velvet levain style cookies to compliment these and the chocolate ones ones u made
I've making this recipe a multiple times and this recipe does not fail. We've been loving the cookies since 2020 ❤❤❤ I used dark chocolate chunks and they were always perfect ❤❤❤
I've made this cookie many times now! It's an amazing recipe! Thank you for sharing.
I made these. ❤ I skipped walnuts with 50 grams of extra AP flour as she mentioned in her recipe and they were soooo perfect 😭😭😭😭
This is the best recipe I found in TH-cam
Thanks
❤️🌹👍
I love you
Thank you so much!
This is by far the best and to the point Ny cookie recipe I have made these now I didn’t had any walnuts so I am chilling them in the fridge as you advised , if I don’t want to bake all of them at once 1. Can I freeze them and how should I bake them? 2. Can I keep them in the fridge overnight and bake them next day should I cook them longer or should I take them out to come to a bit of room temperature before putting them in oven. Thanks.
So glad I found ur channel love the name.
I made these and I kept thinking that it was weird that there was no vanilla extract because they didn't say anything about it in the video but then I check the full recipe and it does have vanilla extract.
Tried this last night, half the recipe. Lessened the choc chips and walnut by a quarter. Chilled the dough for 2 hours. Made 6 cookies around 90-95g. Baked at 375 for 12mins. Let cool in the pan. It was great! But I think I like it better the next day.
About to make another batch using chilled browned butter, will leave it in the fridge overnight. Hope it will somehow add more flavor.
Thanks for the recipe and thanks to the Pancake Princess for the reco. 😊
Hi hijabs and apron! I dunno if you will read it or not but let me tell you it is the best nyc recipe i found on yt!!!!!!! The best cookies i have ever madeeee!!!!! Lyyysmmm
How many pcs does this recipe create?☺️
Total weight of my dough was 1.3kg. Shaped 8 balls of 163g each.
Just made these cookies tonight and it was super indulgent and decadent. The gooey-ness with the kinda firm cookie on the outside is to die for!!!! I put them in the oven for 10 minutes and found that they were still raw so I left them in for another 3-5 minutes or so and I think they came out according to your examples in the video.. IDK I still ate it and loved it LOL
Scoooore!!! So happy to hear this! Thanks for trying them out 🤗 Yes, definitely eyeball it and match it to the visuals, especially for doneness. I don't want anyone eating raw cookies!!
Thank you for leaving feedback 🙏🏼
What is the best subtitute for walnut, since very hard to find them in my city,. Can i use peanut or almond..?
Why does the butter have to be cold?
I only have a hand mixer and it's so hard to incorporate the ingredients.
Please make a white chocolate chip and macadamia Levain style cookie! I love this recipe
Also tried this recipe today! Definitely a winner 😊😊
Hey just wanna say, I think your channel is gunna explode soon :) you're really talented at capturing these scenes and overall great content! Keep going!
I have 0 cooking experience and made these for my family.
They finally told me they loved me so thank you for that.
LOL thanks for the comment!
1/2 cup of butter is how many grams? pls answer
Please refer to the full recipe on my blog which has weight measurements as well as updates and tips. It's linked in the description as well as the pinned comment on this video. Thank you!!
Hello if you reduce it to 50g how many degrees and time is it in the oven
literally everything about this video is perfect
thank you so much!!! ♥️ try making them someday!
nice video i love levains! i live nearby it. thanks for sharing. great aesthetic vid btw
These were good though if you're into a rich, chewy dough, this is not it. But the overall combination makes a good, low-effort cookie--a bite is pretty blissful. Just not the chewy, rich, buttery kind.
best cookie recipe! ❤️💯
If i want to make more cookies, should I double everything in the recipe?
Yes, except the bake time of course!
Great recipe, I used vegan butter and 50% less sugar. Next time I will use even less sugar because the chocolate already contains almost 100g of sugar🤣🤣🤣 other than that, I really love this recipe and have already noted it down in my recipe book 🙂🙂🙂
Can I use a hand mixer for this?
My sons love the Levain chocolate chip peanut butter cookies. What would I need to modify in this recipe to make those? Thanks in advance
definitely the best levain copycat recipe out there, and ive tried loads of recipes even my own trying to recreate them. this is the one!!
sometimes i feel like watching this is a waste of my time
my diet, actually
so i tried baking it today after leaving it to chill in fridge for a day, i used small ice cream scooper and then form it into messy round ball shape. Honestly this is the near perfect recipe of levain that i've tried
This sounds phenomenal!! Just out of curiosity, how small were the cookies? A small cookie scoop or like an ice cream scoop? Thank you so much for your support and feedback! I really appreciate it 🙏🏼
Hijabs and Aprons it’s about 50gr per small ice cream scooper ☺️
I even leave it to cool down and it still taste so nice 😋
Hi, i would like to ask if i will make the cookie into 3oz per cookie, how many minutes should I bake them? will it be the same oven temperature? Thanks!
I love the cookies but the background music is to loud for me
OMG so tempting! Love the vibe of the video :) I liked and subscribed! Look forward to watching more!
Thank you so very much!! I really appreciate it!
I’ve made these twice now my family goes crazy for them. My new fav cookie recipe. THANK YOU
Yayyy thank you for trying them out and leaving feedback 🙏🏼
Can you plz tell the oven settings you used. Mine get burned from bottom
@@vishakhabhela1542 I used 400 degree F like she says to. Also it makes a difference which pan you use. One of my pans always burns everything. Take them out before you think they are done too I take them out after 10 minutes
@@buggy627 ok thx and also did you use both the top and bottom rods?
@@vishakhabhela1542 oh that could be part of your issue. I put the rack in the center and cooked one batch at a time!
Pretty good, but definitely not close to Levain. I can detect the taste of baking powder whereas I don’t in the original and they are more dry.
Thank you so much! I have tried all different Levain style cookies too. And this looks the best. I will try them soon !!
One question i have is, if i want to use less walnuts and/or less chocolate, do i have to adjust how much flour i put in ? Thank you again !!!
Aww thank you so much!! 🙏🏼
Yes if you decrease the amount of walnuts and/or chocolate chips, I recommend adjusting the flour by adding 1/4 cup at a time to ensure you do not make the dough too dry/tough. To check if your dough is the correct softness, refer to the texture of the dough in my video when it is done mixing as well as when the cookie dough balls are formed 🤗
Hijabs and Aprons thank you ! I hadn’t seen this reply until right now haha.
If you would like smaller cookies like 50g how much cooking time will you get
Perfect recipe. Very underrated channel!
I've tried to incorporate cold butter into my sugar before and it never whips up like that. Only when I use room temperature butter does it fully mix together. Does anyone else have that issue?
Oh gosh you're right, it isn't easy! I did and do have to whip it a while (with some scraping) to get it to soften in the bowl, but it yields a colder creamed-butter than when I let the butter sit out and then cream it. Alternatively you can try starting with room temp butter and then refrigerate the dough-balls for 30min before baking. Hope this helps!
واو يا فنانه يا مبدعة جربت الوصفه واعجبتني شكراً لك على الطريقه 💛✨
Tried out this recipe yesterday. Absolutely loved it!
So happy to hear that!! I used light brown sugar here 🙂
I followed this recipe: the cookies came out absolutely perfect!! Your instructions were perfect in every way , Thank You!! I so loved the way these came out !!!
I'm so glad you enjoyed them! Thanks so much for trying!
@@HijabsandAprons would the oatmeal version be the same, just substitute choco chips with oates?
Love your channel so glad I found you!!!
Can you make a copy cat video of "cookie do confections " please.
Thank you !
Thank you so much! Aww I've never had that but I looked up the concept. Perhaps next time I visit NYC, I'll try it out and do a copycat recipe! Thank you for the comment!!
Yay!!! ❤
Hello. This is by far the best recipe I’ve found on the internet. However, I did reduce the cookie size into half (from 6oz to 3oz roughly 95g), what should I do with the temperature and baking time? :) tia
Start checking the oven at 7-ish minutes!
Hi, I'm just about to bake these, and my dough is quite soft and very sticky, was my butter too soft?
That might be the case. Please chill them in the fridge for 30-60 minutes before popping then into a preheated oven! Also check my blog post for additional tips and advice 🙌🏼
Great video. Great channel name. Looking forward to checking out more content.
Thank you very much! For your kind words and for your support! 🙏🏼
@@HijabsandAprons ASA
Hi! Thank you for this recipe. May I know how do you achieve that "Levain" look on the cookie? I tried baking mine immediately but it just turned out to be round shaped. Not like the abstract look on the Levain cookies. Thank you
if i wanted to make these red velvet version, should i just omit the walnuts and replace it with 2 tbsp cocoa powder?
Also, could you please make more cookie recipes 🙏🏼 I find your recipe very easy to follow 😊
If I can request, please make matcha or red velvet flavor 🙏🏼🤍
i tried so many cookies recipes but this one the best yet! thank you for sharing
Thank you so much! I'm glad you enjoy it!
Per my oven, I needed to bake them for the full 14 mins. At first I tried 400F for 10 mins and they were still raw but already crispy outside. Then I did 11, 12, 13 and ran out of cookies so had to make a new batch. Stuck them in the fridge overnight and baked them for 14 mins. They’re definitely crispy outside and gooey inside. At first I couldn’t tell what was considered gooey and not underbaked. I guess considering they still held their shape after breaking in half, that’s gooey. Hope this helped someone ❤️
Can I use browned butter? Also i tried a similar recipe but my cookies ended up having a smooth surface and they just looked pale and boring! What could be the solution for this? Thank you so much for the wonderful recipes!!!
Hi, thank you for watching!!
If the brown butter has solidified again, then perhaps you can. If it's melted, it will affect the recipe. I would have to look at the recipe to understand why they are coming out smooth and not craggy. There's a LOT of science that is involved!
Try my recipe and let me know if it turns out any different for you!
Hi!! One recipe in and I love your channel already!
I tried your recipe with solidified browned butter and I put them in the freezer for an hour.
The taste was HEAVENLY, but i still couldn’t get this cracked slightly golden look! I’m so sad about it please help me 😪 the dough was a bit sticky sticky tho could this mean i needed more flour? Would flour affect how the cookie looks? It still looked smooth and also it was a lot flatter than the other recipe i used. I love this recipe for the taste but what can I do about how it looks? I want to gift it to my friend.
@@saraabdelrahman7161 كيف طلع طعمها مع الزبدة البنية و هل ضبطت معك الوصفة معها؟
Does anyone know how many calories it has? Or the nutritional facts for this recipes
No they’re cookies they’re not healthy who cares
I'm not sure, but you can input the ingredients into MyFitnessPal (this makes 8 servings) to see the nutrition facts and macros 🙂
I figured this out for you; each cookie is about 750 calories. The macro breakdown is 49% fat, 44% carbs, and 7% protein. Enjoy! 😅
Yours look delicious, however the New York Levaine cookie dough may have more eggs/egg yolks, Corn Starch? And they are refrigerated for an hour before baking in order to Maintain that high top cookie shape.
Mine keep coming out under cooked on the inside, but burnt on the outside
try 375°F for 12-16min. please check the description for tips/updates
This video is so good! One question tho, did you add vanilla extract?
Thanks so much 🙏🏼 No I didn't, but you're absolutely welcome to!
Amazing video.. truly cant wait to bake them! Also,, camera used?
This one was my Canon 5D Mk 3. But nearly all my videos since this one are using a Canon EOS R 😄
Hi... Planning to do this half the weight of the dough (3 oz) instead of 6 oz. Any advice for the temperature and the time adjustments? Appreciate your response.... God bless...😚❤️🙏
I did this today but I don't have walnuts, I didn't add another 50 grams of flour just 300g. For the sugar, I always use 70g brown and 30g white so 100g in total so it wouldn't be too sweet. Overall it was great it's just that I should have baked it for more than 10 minutes😭 it was quite raw inside although It was only around 40 grams each
If you make this by hand, double the butter and/or melt it.
The cookies have come out raw when I baked them. Am I doing anything wrong? Because I'm following the recipe instructions.
Yikes! Please check the blog post for any updated details/instructions: www.hijabsandaprons.com/food/levain-bakery-cookies
Están deliciosas, pero en mi caso seguí las indicaciones tal cual y se aplanaron mis galletas, no quedaron como en el video, que pudo pasar??
Can I use chopped chocolate compound or this recipe will best work with chocolate chips only?
Also, what is the size of the eggs? Is it large? Thank you!
La galletas le ponen bastante chocolate y nueces para que queden gorditas.. Eso hace que no pierda su forma al hornearse
Is there any difference using room temp butter and cold butter
Yes there is a difference in the effects when baking. Please start with cold butter!
It's hard to find walnuts in my country? Is it okay to not use Walnuts? If not, is there any substitutes?😊
You can try another type of nut that you might like, or alternatively you can add a little bit of extra flour (around 1/4 cup or 32g)!
Thank you so much for replying, I will surely try this recipe asap tomorrow morning!😊
Hope it’s the result of what she did since many you tubers make the recipe and get the final product from the shop
Okay this is the best Levain cookie recipe on TH-cam
Wow thank you so much!! 🙏🏼 I really appreciate it!
Hey in this vid you guya said the butter should be cold and cubed but in your websore it said it ahould be at room temp? Which one is correct?
Blog says slightly softened but it should still be cold! The main point is that the butter is not room temp/warm and definitely not melted! If you find that when you're done, the cookie dough is soft, make the dough balls and put them in the fridge for ~20min. They must be stiff when you pop them in the oven. Hope this helps!
@@HijabsandAprons thanks a lot!!
I just try your recepie today, my cookies inside are raw if i bake for just 10mins in 200c.. So i baked for like about 24 mins in 220c ,, but it still raw inside . (I fridge it for about 60mins then bake right away) any suggestions for me?
Also my butter is being sofe at the beginning , as i place it at the room temperature , and its become creamy, is it the right thing to do? Or use it while its still cold ?
Thank you so much !!
Hi Lily! Yes I do recommend starting with COLD butter. It will take some extra time to cream it before adding the sugar, but we want it to keep its form and not become liquidy.
I have no idea why your cookies are coming out raw. If I baked mine at 220°C for 24min, they would definitely burn.
If you start with the cold butter you don't have to refrigerate the dough at all. In my recipe I did not chill the dough. Perhaps only for 5-10 minutes in the fridge.
I really hope that helps!! Thank you for watching! 🙏🏼
Make sure your oven is pre heated. That is when you start the time
hey guys !hope you all are doing good ..so basically I love NYC style cookies and on the other hand I have recipe trust issues .....one day I was craving for NYC chocolate chip walnut cookie that day I searched a lot on NYC style cookie came across this TH-cam channel hijabs and aprons I watched her video 3 time ...and in the end I was literally drooling ..that day I tried her recipe and ladies and gentlemen believe me it turned out soooo good exactly like Levain before trying this recipe I have tried multiple recipe but they didn't turned out good even I tried cupcake Jemma it was okay but this recipe was firkin delicious ...if u have trust issue like me just believe in me and try this recipe I know many people relay on comments but trust me u will get amazing result just use good quality ingredients especially good brown sugar ,butter ,chocolate try using fresh eggs and fresh flour .. I didn't have granulated sugar so I just grind sugar and yes one more thing don't ever use cups while measuring cups trying using kitchen scale because in Pakistan mainly cups are not properly shaped you will get good result with cups but I u wane same results try using kitchen scale ...I am suggesting u guys because I 'm a home baker and have experience .. every cookie recipe have almost same ingredients but different ratio and I think this girl got the perfect ratio of ingredients .
so proud of u leena ...and believe in me and try this recipe out
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Hi 🤗 I hope you still notice and reply to this. So, I tried the recipe yesterday but my cookies went flaaaat. I baked the 1st batch w/o chilling, 2nd was chilled for 3hrs, and the 3rd batch was frozed for an hour but they came out the same result 🤦🏻♀️ they were all flat 😢 What could be wrong?
Are u perhaps using expired baking soda/powder?
Made these last week, best cookies I’ve ever had in 34 years and I don’t bake, great easy to follow instructions, very well put together video and incredible recipe! Thank you ❤️
Heyy I was curious to know what difference is cold butter making to the cookies. Normally room temp butter aerates the dough, which we want here. Then why cold butter? If you could help :) thanks in advance
Also i just noticed on the blog butter is softened and eggs are cold.
Could you help with what diff are cold/room temp eggs and cold/room temp butter making to the cookies?
hi are you using all purpose flour for this recipe?
yes! regular ol' all-purpose flour 🤗
Do you think I can still achieve this look with just using a gas oven? It only has a bottom heat, I'm afraid I would fail :'((
This is awesome. Il try it later. However i just ask you, what function in the oven should i use? Fan forced fan ( the fan on with a spin) or conventional mode. Thanks
Conventional!! Good luck and enjoy!
Do you bake it as soon as you pull it out ofnthe fridge or you wait it until its already room temp?
As soon as you remove it from the fridge 🤗
@@HijabsandAprons thank you. ❤️
I made this yesterday and a few things to say:
Number #1 These were amazing, I found that the walnuts and chocolate were a little to much for me soo next time I know to put a little bit less.
Number #2 So my cookie batter looked exactly the same as yours until I add the flour mixture. I triple checked that I had made the right measurements, but my end dough did not look like yours. Mine was thin and like cake batter and not sticky, but loose. It was not stiff at all. Anyway I put them in the fridge for an hour, they looked the same. Measured 6 oz balls, cooked them, amazing. But I’m just so confused why my dough came out like that.
(Ps after they were in the fridge, it wasn’t loose at all, but still a lot of a lighter colour than yours) And did you use light or dark brown sugar
did you happen to measure the flour by cups instead of by weight? Measuring by cups can be very inaccurate, and the same measurement could vary by 30%, which is a huge discrepancy that would definitely affect your dough. Here's an article for a more in-depth description if you're interested: www.seriouseats.com/2015/03/how-to-measure-wet-dry-ingredients-for-baking-accurately-best-method.html#:~:text=You%20may%20have%20noticed%20that,5%20ounces%2C%20or%20148%20grams.
Thank you so much for your kind words! That's really odd that your dough was not dense or stiff in the least after adding the flour. Did your cookies fall flat, too, then? I'm wondering if you measured by volume versus weight (like Robert mentioned) as well as if your butter had softened too much or if your room temp was high. I filmed this video on a cold night, so I didn't even refrigerate my dough in the video. Did you let the eggs sit out a while before adding them to the batter? I used cold eggs straight from the fridge. I have some additional tips and updates on my blog post for this recipe, but if that's what you followed closely, I'm not sure what else could've gone wrong!
And I used light brown sugar 🤗
@@HijabsandAprons Thanks for the reply. I used cups like you said instead of grams for my flour. But, my eggs did come out of the fridge directly. The butter was the same. But, my room temp is a little high usually, but I didn't know it would affect the cookies that much. My cookies did turn out AMAZING. They weren't flat, they were gooey on the inside, but done on the outside
Ah okay that *could* explain it then! I always have more specified instructions for my recipes on my blog, as there's more room to comfortably write out specifics and tips. Please do check out the link in the description/pinned comment for the next time you try my recipe! 🤗 I'm happy to hear they turned out wonderfully, though, despite the initial, confusing dough texture!
Hi, can you also post your previous recipe, the unupdated one pleaseee