Famous Levain Bakery Gooey Chocoate Chip Walnut Cookie Recipe!!!!
ฝัง
- เผยแพร่เมื่อ 5 ส.ค. 2020
- These cookies turned out just the way I pictured them! They are gooey on the inside and crispy on the outside. This is not the official Levain bakery chocolate chip cookie recipe because that recipe is top secret! But I did lots of research and found one that was as close to it as possible. And I have to say, it lived up to every expectation! I am literally in love with these cookies!
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Chocolate Chip Levain Bakery Cookies
Ingredients:
Butter: 1 cup (226 grams), cold, cut into cubes
White Sugar: 1/2 cup (100 grams)
Light Brown Sugar: 3/4 cup (150 grams), packed
Eggs: 2 large
All-Purpose Flour: 1 1/2 cups (180 grams)
Cake Flour: 1 cup (120 grams) - To make your own, replace 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch per cup needed.
Baking Soda: 1 teaspoon (5 grams)
Baking Powder: 1 teaspoon (4 grams)
Walnuts: 2 cups (230 grams), halves and whole
Semi-Sweet Chocolate Chips: 2 cups (340 grams)
Directions:
1. Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the cold cubed butter until slightly softened. Add the white and light brown sugars, and beat until well combined.
3. Add Eggs: With the mixer on low, add the eggs one at a time, mixing well after each addition.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cake flour, baking soda, and baking powder.
5. Mix Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, pulsing at first to prevent the flour from flying out. Mix until just combined.
6. Add Walnuts and Chocolate Chips: Stir in the walnuts and chocolate chips until evenly distributed. The dough will be thick and sticky.
7. Form Cookies: Measure out 6-ounce (170 grams) portions of cookie dough. Roughly shape them with your hands for a rustic look, ensuring not to compress or smooth out the dough too much. Each portion should be about 3/4 cup in volume. Place on the prepared baking sheet, spacing them well apart.
8. Chill: (Optional) Chill the formed dough balls in the refrigerator for at least an hour, or until ready to bake.
9. Bake: Bake in the preheated oven for about 9-10 minutes, or until the edges are golden but the centers are still soft and gooey.
10. Cool: Allow the cookies to cool on the baking sheet for at least 15 minutes before transferring to a wire rack to cool completely. This resting period helps the cookies set properly.
Enjoy your New York-style Chocolate Chip Walnut Cookies with their characteristic crispy edges and gooey centers!
Feel free to adjust the size of the cookies according to your preference, keeping in mind that the baking time may vary. Happy baking!
NOTE: If you do not like gooey cookies then this is NOT the recipe for you.
If you are looking for a more classic chocolate chip cookie, you can find many recipes on my cookie playlist here: • Yummy Cookie Recipes!
Unfortunately, I cannot take credit for this deliciousness, so I would like to thank A Bountiful Kitchen for this recipe. You can view more detailed directions here: abountifulkitchen.com/levain-...
Music: www.bensound.com - แนวปฏิบัติและการใช้ชีวิต
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Looks good. I’ve done that several times. I used 1 cup chocolate chips and 1 cup chopped guittard semi sweet chocolate. And I discovered that in order not to have darker cookie bottom, place your cookie pan on top of an inverted cookie baking pan in the oven. It helps. Comes out perfect.
Thanks for the advice I'll try that next time I bake these!
Wow this is the best recipe I’ve seen. And I’ve been looking for a while. Better than even pro bakers trying to replicate. Great job!
This Is A Recipe Worth Trying !! Thank You !!
Your delivery & comments are truly honest. Keep up the great job that you do so well !! 👍👍😄
Thank you so much!
Perfect!! Great job!!! ❤😃🍪
Ultimate Chocolate Chip Cookie 🍪 Yummy 😋 Thank you for sharing 💗🙏🏼👍
Cookies look very good thanks for sharing
I’m back. I’ve tried others and yours are the BEST.
You are so special. Thank you for a great cookie.
Out of this world amazing!!
So happy you like them!
you ATE that!!
You are good baker❤
Give it 2 more minutes and they'll be perfect. Thanks for this recipe!
Hi, there! First, thanks for sharing! I tried this recipe and my cookies spread! I measured the ingredients in grams… I think that in grams the proportions isn’t correct… there are too much butter(226 grams) for the amount of flour (all-purpose + cake flour = 306 grams)… if you’re gonna try this recipe measuring the ingredients in grams pay attention to that or your cookies will spread! Greetings from Brazil!
So amazing and huge!
Did you also add the additional cake flour 1 cup. Its two types of flour thanks!
wowwwwwwww very good
These videos are always good
How much more is God and His love? I mean, He literally died in our place!(2Cor.5:19) What greater love is there than this?(John 15:13)
@@gloreeuhh- oh are we telling other people what we believe? Alright. First Satanic Rule of the Earth: "Do not give opinions or advice unless you are asked." And the Eleventh Satanic Rule of the Earth is also relevant here: "When walking in open territory, bother no one. If someone bothers you, ask him to stop. If he does not stop, destroy him." Now, 'the internet' is a sort of open territory so I'm gonna have to ask you to stop.
that mixer looks like a robot with little arms and it makes me happy
Very nice
Oi vc pode colocar a receita e as quantidades dos produtos
Next you need to make the six POUND cookie! Lol, jk! That looks amazing! (I was watching it with auto-generated subtitles, an when you said Sir Whiskington, it ACTUALLY put Whiskington! I'm so happy!)
Great job! I'm going to try this. However, throughout your video, I found my eyes looking at your fantastic mixer!
Thanks again!
Jeremiah 29:11-13
Mmmm😋😋😋👍👍👍
Girl how did you get 5.8k views? Lol awesome 👌 👏
Hi! Im using convection oven, should i use top, bottom, or both heat? and should i use the fan? Thanks!
I'm so sorry, I do not know about convection ovens! One of my best friends is google and I do a lot of research there so maybe they would have a better answer for you.
Use the fan and place your tray in the middle rack
Do you have a recipe without nuts?
I bought these in DC
Lol! Love the kids…remember, don’t feed them chocolate! Lol. Love ya!
Hi there. Ive watched many vids and decided to use this method. One comment... you stated to bake 9 mins... and then baked yours for 10. I plan to experiment on times anyway but do you have opinions?
I have a wonky oven so I always start with less time, but the suggested time is 11 minutes. Everyone's oven is different, but you will know they are done when they are slightly soft and golden-brown, but they should not be glossy! Hope this helps!😊
Cooking now.... at 9 mins my cookies had an internal temp of about 85 degrees... (2 hours refrigerated to start)... do you have a convection oven?
@@mikebockus8030 No I do not have a convection oven.
I'm going to try these. But, I'll probably cook them for about 15 minutes.
Thank you for the recipe, I tried it last weekend. I exchanged milk chocolate chips for the walnuts and baked both sheets of cookies at the same time. They came out great but the cookies flattened out. I chilled the batter for about 45 minutes before baking. Do you have any idea why the cookies flattened out? Thanks again, Best Regards, Steve
Déjalas en el congelador toda la noche.
@@luzmaria5050 Thank you so much for the help.
@@stevenharris4933 De mada bonito día.
Are the walnuts roasted and peeled?
Nope! I just use walnuts as they come, but you can toast them if you'd like.
Hi. Can i know the weight of one egg? I really want to try your recipe!!
The weight of eggs varies, but I have found that they usually weigh 50 grams.
@@HaileyScontrino Thank you So much😘
No salt except for what's in the butter?
Yes, but if you don't have salted butter just add a 1/2 teaspoon of salt.
Made it and my cookies were good, but mine didn't turn out big like yours. It's flat. But still Gooey. But my plan was to get it puffy. What am I doing wrong? I followed the steps.
Hi! I am not sure exactly what went wrong, but I would just say make sure that: you chill your dough, the cookies dough balls are big enough, and you don't flatten them out before you put them in the oven.
Hope this helps!
Hailey
@@HaileyScontrino no I didn't flat it when going to Bake. I even left it in the fridge for 2 and half hours. I'm just not sure what happen. I guess ill try again some other time.😔
My cookies spread! I think something is It's wrong with the measurements in grams.
It was undercooked. Cooked it longer but bottom was dark
Hi, I am so sorry to hear this. Parchment paper might help the bottom not be so dark. Hope this helps😊
@@HaileyScontrino I did use parchment paper
Tried it a few ways--the 400°oven is definitely the reason for the crispy top, and the moisture inside makes itgo away for the next day (bakery samplers eat there, taken batches serve hot from 200° oven 6mins the next day), but if middle is too undone it takes a couple of tricks: bake at 375 for 5mins. turn it up to 400 for another 5 so it's done, it's crispy before bottom browns too much.
Double stack your baking pan ( turn one cookie sheet over as a rack) so it’s not direct heat from the oven rack
How are they the next day
They are still very soft the next day! Although if you store them in an airtight container, they tend to lose the crispy outside.
Awesome. Gonna try it. Great video!
I dont get it i followed this recipe exactly and got wet runny dough
no salt
I have not once heard of the Levain.
They need to bake an extra 2 minutes to be done more in the middle
They look beautiful but they’re underbaked
Looks too underbaked.. a great effort!
Nope they were delicious!
I just made this recipe and it’s really good 🤍 thank you 🫶🏼
Aw you’re welcome!
They look beautiful but they’re underbaked