Every Ramadan, I bake these cookies and treat myself with one with a good cup of tea. It has become a tradition, and the flavours give me nostalgia now hehe.
WRITTEN RECIPE Ingredients: 100g roasted, skinned walnuts 400g milk chocolate chips 230g cold butter 160g soft light brown sugar 160g caster sugar 200g self-raising flour 300g all-purpose flour 1/4tsp salt 1/4tsp baking soda 2tsp baking powder 2 beaten eggs Mix flours, salt, baking powder, and baking soda in a bowl. Start by adding the cold butter to the bowl of a standmixer, giving it a quick pulse with the paddle to loosen the butter. Add the sugars and briefly stir until just combined. Add the chocolate chips and walnuts and stir until just combined. Add the dry ingredients and stir until a breadcrumb like consistency. Add the beaten eggs and stir until just combined. Form into rough balls weighing 125g each, and freeze for at least 90 min. Preheat the oven to 185c/365f with a parchment lined baking sheet inside. Once the oven has come up to temperature, put the frozen dough balls at least 2 inches apart on the preheated baking sheet. Bake for 17 min. *EDIT TO ADD* If you don't have self-raising flour use these measurements instead 500g all purpose flour 3/4tsp salt 1/4 tsp baking soda 1 tbd baking powder
Hey y’all. For all those asking, the ingredients are now in the description box! Sorry about that 😅. Also for those asking, of course you can use something other than walnuts. Or you can just leave them out entirely. Cookies are very forgiving in this respect. Go nuts! Or not, if nuts ain’t your thing 😂
You can also food process them so they are finely ground, but not too finely ground(or paste)and reduce the amount of walnuts to 75 grams...I made a version that way and you don't notice the walnuts in there, but they do give that buttery-ness you spoke about, Sally :)
I followed this recipe, but used 3 bars of Lindt chocolate and smashed them up into chunks (1 dark with sea salt, 2 60% milk) and they turned out INCREDIBLE. Thank you for sharing!!
EDIT: The Levain cookies are chilled for 24 hours and besides letting the butter solidify, it develops the flavor of the cookies further. For those who can wait, I definitely recommend following the 24 hours cooling. Questions: 1. Dough weight: Each raw dough is around 6 oz each. Use a scale for even measurement and even baking. 2. Chilling: By chilling, it means in the fridge and not the freezer. Cover the tray with cling wrap so it doesn't absorb the fridge smell. Chilling keeps the butter from melting too fast when baked so this is crucial for keeping your cookies going flat. 3. Baking: Once it's done chilling, you can bake it right away without needing it to come to room temperature. It also keeps the cookies from spreading (i.e. wide and flat cookies) and yields a puffier/rounder signature Levain cookie shape. 4. Brown butter vs regular butter: You can definitely use brown butter, it's just not what Levain does to their cookies. 5. Reverse creaming: Levain does the more common method (i.e. creaming butter with sugars, then eggs, and flour.) Reverse creaming is a method you can try if you have issues with over-mixing the batter. Reverse creaming is the method where the butter protects against gluten-development. 6. Since it's rare that we want to have a dozen cookies in one sitting, you can leave the cookies in the fridge for 24 hours to develop flavor before transferring them to the freezer. If baking cookies directly from the freezer, baking time can go up to 19-21 mins.
@@jasmintea8825 At their bakery, they're chilled in walk-in fridge. For home bakers, cover the baking sheet with cling film/plastic wrap all around so that the dough doesn't absorb any smells from the fridge.
I can wholeheartedly say this is by far the best cookie recipe! If you're debating whether to bake these cookies let me assure you that you will not regret it! They are fantastic. Thank you so much for the recipe!
I've never been to NY, sad fact is I've never left New Zealand! But I've made soo many of your cookie recipes over the past year or so that I now know them by heart, I keep coming back to watch you both you are so easy to follow and your energies are welcoming. Thank you.
I made these and they came out nicely, but I used 1/4 milk chocolate and 3/4 semisweet. Next time I would use all semisweet. I would also definitely use roasted pecans instead of walnuts, which pairs better with things buttery and salty. I would also add vanilla, which is usually in chocolate chip cookies. Without the vanilla the cookie flavor minus the chips is predominantly "walnut."
100grams walnuts 400grams choc chips 230grams ice cold butter 160grams caster sugar 160grams light brown sugar 200grams self raising flour 300grams plain flour 1/4 teaspoon salt 1/teaspoon bicarbonate of soda 2 teaspoons baking powder 2 large eggs Recipe: Chop 230grams ice cold butter. Break up butter for 30 seconds in a stand mixer. Do not overbeat Add in 160 grams of caster sugar and 160grams of light brown sugar Mix this in for about 30/45 seconds until the butter and sugar form little nuggets - you only want to combine the ingredients, not whip. Now mix in 400grams chocolate chips and 100grams of walnuts to the mixture. In a seperate bowl add 200grams of self raising flour, 300grams of plain flour, 1/4 teaspoon of salt and 1/4 teaspoon of bicarbonate of soda and 2 teaspoons of baking powder. Mix these up together first Add the dry ingredients into the butter sugar mixture. Just mix for 30seconds until JUST combined The mixture will resemble fine powdery breadcrumbs. This is what you want. Whisk 2 large eggs in a bowl Add the whisked egg mixture into the cookie mixture all at once. Mix until just combined and the dough has come together. Weigh each cookie at 125grams. Push each cookie into a mound shape. makes approx 12 cookies. Freeze cookie balls for 90mins Oven: 180degrees C (fan). pre heat your baking tray lined with baking parchment Put cookies onto hot baking tray, leave good amount of space between all cookies Bake for 17mins. Cool for 5 minutes Devour!
Never been to NYC but these cookies are from far the best I’ve made! They are gooey in inside and crispy outside; almost like a sablé. It’s pure joy. Thank you for your beautiful recipe !
I’ve watched this video at least 40 times and I am just loving the dynamic between Sally and Dane. I’ve mentioned it before but they are both so satisfying to watch and listen to and in fact, I’m making these cookies again as we speak. Get well soon Jemma and please see about keeping Sally and Dane as regular guests. They’re absolutely amazing x
This is it! The cookie holy grail! I’ve been trying for years to get cookies to turn out right but I could never find the right recipe or technique. This video has changed everything! My first batch just came out and they were AMAZING! Thank you so much ☺️
I made these cookies yesterday. They tasted SOOOOOOOOO GOOOOOOOOD i couldnt put nuts in bcz of allergies but they were big and gooey and amazing. Thanks Sally and Dane!!!!!
I made these cookies a week ago and they are probably the best cookies I have EVER made! They taste like heaven! Even better than the ones I eat at subway! But yes as you can see these aren’t the flat ones if you are looking for. The cookies were thick and dense just like in the video and they definitely taste the best.
I've been trying to find a decent cookie recipe forever and you totally nailed it! I've made more than 6 batches already for friends and family and it's a success, thank you!
Thank you all, for your hard work and for sharing this recipe! I made these with 500g King Arthur AP Flour (and the adjusted 1TBL baking powder 1 tsp salt), Ghiradelli semi-sweet chocolate chips (large), and no walnuts... froze for 2hr... AMAZING! These beat Mrs. Field's IMO! If you like CC cookies, don't pass up making these! Best to you all.
I made these today and I must admit they are delicious! I was skeptical about not using vanilla or dark brown sugar but the taste is amazing and this is now my favorite recipe to make going forward!
I just made these and they are soooo good. Refrigerated for 24 hours and baked straight from the fridge at 375F for 18 minutes. So gooey on the inside, love it. I used half white and half semi-sweet chips since it's what I had on hand. I imagine if you just used milk chips you would want to add some vanilla flavor. This dough is very labor intensive to make without a stand mixer by the way! Took me a good 45 minutes with my hands.
My entire family is obsessed with how these turned out!!! Although I didnt put them in the freezer, rather kept them in the fridge and baked them for about 20 - 21 minutes and they were perfect!
I will have to try this next time. My first batch of cookies all came out too much of the ball-shape. I think 90 minutes in the freezer was too long. I also need some help with the oven temperature. 180˚ C translates to about 355˚ F, so that's what I used. First six were underbaked. Then I realized that I'm not using a convection oven like they are. A Google search indicated I should use 400˚ F, but the cookies still didn't flatten and the bottoms were too crisp.
Thanks for sharing this! I’m a first time baker and I made this yesterday. I baked them in small batches just to test it out. The first two tries, my cookies were burnt underneath. Good thing you had another video answering all our cookie questions. I adjusted my rack and doubled my sheet pan & baking paper as well as adjusted my cooking time. It came out really perfect!! I’m planning to gift these to friends & family for the holidays 🌲
I made these cookies just with semi sweet chocolate chips and dark chocolate chunks and they are my new favorite. I don’t have a fancy scale to measure out grams so I did my best to convert everything into cups. I love the thickness of these cookies…they are so satisfying! Thanks for the video!!!
I made these cookies today and they were perfect and so good! Thank you so much for this recipe!! This will be my go-to cookie recipe. I didn't make them as big though. Rather than make them 125 grams, I did 62 grams and got 24 smaller cookies that were perfect!
@@ksay1kfu Hi. Mine didn't spread a lot either but they are not supposed to spread as much as a regular cookie because they are meant to be very thick. For a cookie that spreads more, you can try using this same recipe, but using a more traditional approach for making them. Such as beating the butter (at room temp) with the sugar more and adding in the egg afterwards rather than at the very end. But in this case the cookies were meant to stay thick (:
These were incredible! My husband said these are the best chocolate chip cookies he has ever had and he is a self-proclaimed cookie connoisseur. Thank you so much! I substituted roasted pecans for walnuts and they were great..
I used a dark chocolate bar and semi sweet chocolate chips. Froze them overnight, took them out and set on the counter top to bring them to room temperature. They turned out just as they described, crispy on the outside and half-baked gewy on the inside. I baked about 3 of them at 400F for 18 minutes which was too long but I still LOVE it! It is very rich so if you are not a typical sweet dessert person like me it might be a little bit of a sugar rush. If you do it consider reducing the time to about 16 minutes in the oven. Even without vanilla, it's a really good recipe but I might add vanilla next time just to compare. And I didn't add walnuts due to nut allergy concern. This might be the winning recipe for me. YAY!!!!
Guysss I tried this and didn't change anything it was so good!! I used an ice cream scoop instead cause I wanted smaller cookies but still bake it at the same time 17 mins :) remember to get your pan hot it's important!! So good thanks jemma you're the best :')
This is what I got - hope this helps! • 100g Walnuts (remove skins- put them in the oven for 5 mins and use a towel to remove skins • 400g milk chocolate • 230g cold butter - mix 30 secs • 160g sugar • 160g light brown • Add chocolate and walnuts o Till combined • 200g self-rising flour • 300g flour • ¼ teaspoon Salt • ¼ teaspoon Baking soda (bicarbonate of soda) • 2 tablespoons Baking powder o mix 30 secs • 2 large eggs(whisked) o Combine • 125g of dough - don’t roll into bowl • Freeze for 90 minutes • Heat oven to 180c or 356f • Put pan in oven to get the crispy bottom • Then put cookies on pan for 17 minutes.
Tried these and they were delicious! I used semi-sweet chocolate chips instead of milk choc as recommended by others. I also took out the nuts and subbed out the self raising flour for adjusted quantities of plain flour, baking powder and salt & they turned out great! However, it took way longer than 17 mins (I used the fan setting at 185C) as the insides were still raw. It took me around 35 mins in the end so you might have to adjust yours depending on your oven. So worth the wait though! Either that or make them smaller. ps. I stored mine in the fridge overnight before baking them so that might have contributed to the increase in baking time.
Same. The time was definitely off for me, but going much longer resulted in too much browning on the outside. I might try pressing the dough balls down a bit into a "puck" shape.
Just made these using pecans instead of walnuts as that's what I had on hand. The smell of the dough alone is amazing! putting them in freezer now cant wait until I can bake them.
Actually this is how to remove the skin from almonds and hazelnuts as well. Dropping them into the boiling water for 10 sec and then immediately transferring them for couple of seconds in very cold water. To remove the skins afterwards is a child's play. Did it just 3 days ago with almonds. I thing the method is called blanching (but not 100% sure)
I just made these and they are delicious! I used 300g semisweet and 100g dark chocolate instead of the milk chocolate and they taste great. Also they look soo impressive!
I have viewed this video over and over again before trying it out - it did not fail me! Your recipe is true to the actual outcomes shown in the video, and also, it was that easy to make with your help. All the best to Cupcakejemma and the whole team, Sally & Dane 🥰
Made this a week or so ago. Used melted butter, missed out the nuts coz just didn't have any (lockdown) and then proceeded to age the dough for 5 days. On day 1 the cookies were OK but on day 5 they were amazing. I don't have a standing mixer and Gemma Stafford makes hers with melted butter so I can't be that wrong. Plus melted=easier life. Definitely amazing cookies.
I made them and they turned out PERFECT. They waited in the fringe a little long than i planned, 48 hours actually but i think that made them even better. I just want to say one thing, when their shape is a perfectly ball; they dont cook well. I jently press them a little not so much and then they were just like the ones in the video. I totally recommend this recipe. Thank you for sharing it!
made these for my birthday recently... everyone loved them! myself included LOL. the detail of removing the skin from the walnuts makes them have such a complimentary texture,,, omg.. instead of using chocolate chips i used chopped chocolate because it was more easily available.. and I would say.. Do this if you like chunks!! make them guys!! next up I am going to make the full chocolate ones.
Plain flour doesn't rise much. Self raising has a raising agent added. The shape of these cookies isn't flat so some raising is required, but not enough to turn it into a cake. I made the recipe. I'll omit the nuts next time but it's amazing, give it a try if you can
I tried this recipe yesterday and it was very good! The only thing I'd recommend is reducing the amount of sugar; with 160g of cane sugar and 160g of brown sugar and milk chocolate, the cookies are very sweet. otherwise the texture is chewy and amazing !
I have made these many times, and they are delicious! I’m allergic to tree nuts so I do not add the walnuts. The first two times I made it I really couldn’t get the dough together it was extremely crumbly. The third time I made it I added an extra yolk, and they came out really great.
I made this recipe yesterday, and just to mention a couple of tricks: - If you don't have a proper table mixer, the cold butter is gonna make you WORK FOR IT. It nearly broke my mixer rods! - this recipe makes for a BIG quantity of dough, so get your big bowls ready! - It's magical how in the end your dough totally looks like crumbly bread and as soon as you add the two eggs, which doesn't look like a lot, everything comes together and suddenly a totally cool cookie dough appears. Then handling it is quite easy cause the butter will start melting slightly. They've been in the freezer since yesterday night and I can't wait to bake them!
Right folks just followed the recipe exactly as it is... its amazing!!! I left in the fridge for roughly 23hr and I only baked 6 of them. Well guys its AMAZING! SUPER delicious! I didnt add too much walnuts to be honest just a handful. Also I wouldntn use the Hand mixer.... with the cold butter ah.... not best but I still manageable. Overall I still have few uncooked cookies in the fridge to do tonight and Im so looking forward it and my kids too! 😍
i just made this and i had to bake mine for like 20-22 min but it was AMAZINGGGGGG!!! i ate three lol it was so fluffy and amazing. i added some vanilla extract when i added the eggs, and used semisweet and milk chocolate. delicious
Im shocked at how beautiful and delicious these cookies turned out because Im a mediocre baker at best and they came out picture perfect! My mom prefers white chocolate so I subbed those in and added a bit of cinnamon, which is something I learned from a pro baker I used to work with. The house smells incredible. Thank you for sharing this recipe!
These are by far the best cookies I have made and tasted. Everyone I have baked them for has nothing but compliments and demands for a batch to take home for themselves. Keep up it people 💙
I don’t have a stand mixer due to limited kitchen space and have a non-convection oven, so I did this all by hand and had to make some adjustments, but it turned out so good!! Never had Levain cookies, but mine were crispy on the outside and undercooked in the middle (but not falling apart). Thank you!!
Just made the cookies and they were a hit! Thanks for the recipe... I've been waiting for years to find one that looks good enough to try it... And they really came out amazing
I didn't have a stand mixer so I just used my hands and they turned out amazing, first time ever making cookies, 100% recommend the recipe and technique
These were the most delicious cookies ever! So decadent. I used semi-sweet chocolate chips and chopped bittersweet chocolate bars (what I had on hand) and the cookies turned out AMAZING. Thank you!
If anyone is wondering my opinion on these.. they are really good. I didn’t add the walnuts just added in some extra semi sweet chocolate chips. I think it would have been better to have something cut the sweetness.. like half milk and half semi bc all that milk chocolate was just to much. I also added a touch of high quality vanilla extract into the whisked eggs
These are so brilliant, specifically that you can prep ahead and bake fresh. Thanks for doing the researching and testing for us, can’t wait to try these!
THANK YOU! When i went to NY (Aussie here) i went on a cookie hunt to find the best one, levain came second for me. But have wanted to make them ever since, cant wait to try this recipe, thank you
Friends from NY visited last Autumn to hike the Berkshire Hills. When resting at the overlook they opened a bag of Levain Cookies and we polished them off! Last week I binge-watched "Crashing" on Netflix. Now, I discover Dane and Sally! Wow... how those walnuts come together! Can't wait to bake these sinfully gooey pleasures. I hope to see you again... anxious to know what you're cooking up!
Made these yesterday, they were so good! Skinning the walnuts was a pain but the taste was worth it. Didn’t have quite enough chocolate chips so went half and half on dark choc and dairy milk chopped up. Also read the comments about freezing so had them in the fridge for 24hrs before cooking. Have put half the dough balls in the freezer for another time. Thanks C&D gang xx
Omg these cookies are amazing!!!! Made it this afternoon and the hardest part was waiting 5/10 minutes to let them sit and cool down..can't promise they resist till after breakfast.
Just want to drop by and say that these cookies are sooooo delicious!! I’ve made both these and the nyc double chocolate ones and they’re both so amazing! I finished them with a sprinkle of crystal sea salt for that extra pizazz hehe thank you for the recipe!
Okay guys, I made these and wooooaaaaawwwwwwwwwwwwww. They're insanely good! Thank you so much to the the at Crumbs and Doilies for so kindly sharing this recipe. I honestly did not expect them to be this good. My mum is not a sweet person at all but she loved them. Best cookies I have ever had, hands down.
@@alishbaimran8710 you definitely have to eat it slowly because it will be too sweet in one hit. But when consumed little by little I've found it perfect.
Apologies if this question has already been asked, I just can’t find it in the comments. What temperature and bake times do you recommend for non-convection ovens? I did try test cooking one cookie in my air fryer, since it’s just a mini convection oven. However, I wound up scorching the outside of it. I might try it again at a lower temperature, I just don’t want to keep wasting precious cookies!
@@rossellacappiello5 when you take them out from the oven you must let them cool down a bit, they will surely become crispy from the outside and you'll be able to hear that tap tap sound when you tap on the surface :*
What about Ben's cookies? One has to fly over to England to get ahold of those. And I heard those are delicious. I'd like a recipe for those cookies.🙏 Please🙏
@AnnMei Li- I have had Ben’s cookies- they are amazing and Ben’s cookies have outlets all over the world now so it’s not only London- just check their website to check out other locations- haven’t tried levain so can’t compare the two .
I got a new KitchenAid and decided to try this recipe out for the first time, and it turned out heavenly! It's that rare cookie where just one leaves me more than satisfied 😋
Every Ramadan, I bake these cookies and treat myself with one with a good cup of tea. It has become a tradition, and the flavours give me nostalgia now hehe.
WRITTEN RECIPE
Ingredients:
100g roasted, skinned walnuts
400g milk chocolate chips
230g cold butter
160g soft light brown sugar
160g caster sugar
200g self-raising flour
300g all-purpose flour
1/4tsp salt
1/4tsp baking soda
2tsp baking powder
2 beaten eggs
Mix flours, salt, baking powder, and baking soda in a bowl.
Start by adding the cold butter to the bowl of a standmixer, giving it a quick pulse with the paddle to loosen the butter. Add the sugars and briefly stir until just combined. Add the chocolate chips and walnuts and stir until just combined. Add the dry ingredients and stir until a breadcrumb like consistency. Add the beaten eggs and stir until just combined. Form into rough balls weighing 125g each, and freeze for at least 90 min. Preheat the oven to 185c/365f with a parchment lined baking sheet inside. Once the oven has come up to temperature, put the frozen dough balls at least 2 inches apart on the preheated baking sheet. Bake for 17 min.
*EDIT TO ADD*
If you don't have self-raising flour use these measurements instead
500g all purpose flour
3/4tsp salt
1/4 tsp baking soda
1 tbd baking powder
You. Are. My. Hero.
230g cold butter
@@asiamonae1281 thanks!
Thank you! What would be the required temperature for a non fan oven?
Thank you so much for writing the whole recipe!
Hey y’all. For all those asking, the ingredients are now in the description box! Sorry about that 😅. Also for those asking, of course you can use something other than walnuts. Or you can just leave them out entirely. Cookies are very forgiving in this respect. Go nuts! Or not, if nuts ain’t your thing 😂
Get well soon Jemma. Take care.
I think your forgot the eggs in the description.
CupcakeJemma unsalted butter? Thank you for the recipe 😍🥰❤️
We love you Jemma!
You can also food process them so they are finely ground, but not too finely ground(or paste)and reduce the amount of walnuts to 75 grams...I made a version that way and you don't notice the walnuts in there, but they do give that buttery-ness you spoke about, Sally :)
I followed this recipe, but used 3 bars of Lindt chocolate and smashed them up into chunks (1 dark with sea salt, 2 60% milk) and they turned out INCREDIBLE. Thank you for sharing!!
I use Lindt all the time!
This sounds DELICOUS!!
Hi. Is the recepie to sweet?
I adore Sally! She’s so easy breezy in the way she teaches, if that makes sense. Quick and to the point without rushing. 💜
who else agrees Sally needs her own channel!
EDIT: The Levain cookies are chilled for 24 hours and besides letting the butter solidify, it develops the flavor of the cookies further. For those who can wait, I definitely recommend following the 24 hours cooling.
Questions:
1. Dough weight: Each raw dough is around 6 oz each. Use a scale for even measurement and even baking.
2. Chilling: By chilling, it means in the fridge and not the freezer. Cover the tray with cling wrap so it doesn't absorb the fridge smell. Chilling keeps the butter from melting too fast when baked so this is crucial for keeping your cookies going flat.
3. Baking: Once it's done chilling, you can bake it right away without needing it to come to room temperature. It also keeps the cookies from spreading (i.e. wide and flat cookies) and yields a puffier/rounder signature Levain cookie shape.
4. Brown butter vs regular butter: You can definitely use brown butter, it's just not what Levain does to their cookies.
5. Reverse creaming: Levain does the more common method (i.e. creaming butter with sugars, then eggs, and flour.) Reverse creaming is a method you can try if you have issues with over-mixing the batter. Reverse creaming is the method where the butter protects against gluten-development.
6. Since it's rare that we want to have a dozen cookies in one sitting, you can leave the cookies in the fridge for 24 hours to develop flavor before transferring them to the freezer. If baking cookies directly from the freezer, baking time can go up to 19-21 mins.
tropical tantrum great tip, I’ll have to try both ways and see whether it’s worth the agonising wait lol
Actually by chilling do they mean normal fridge or freezer?
@@jasmintea8825 At their bakery, they're chilled in walk-in fridge. For home bakers, cover the baking sheet with cling film/plastic wrap all around so that the dough doesn't absorb any smells from the fridge.
Thanks! I’m going to try your tip but with chilled browned butter. I want more depth of flavor in my cookies. Yumm
Do you mean I bake the cookies immediately after taking them out of the fridge without letting them reach the room temperature first?
I can wholeheartedly say this is by far the best cookie recipe! If you're debating whether to bake these cookies let me assure you that you will not regret it! They are fantastic. Thank you so much for the recipe!
I've never been to NY, sad fact is I've never left New Zealand! But I've made soo many of your cookie recipes over the past year or so that I now know them by heart, I keep coming back to watch you both you are so easy to follow and your energies are welcoming. Thank you.
I made these and they came out nicely, but I used 1/4 milk chocolate and 3/4 semisweet. Next time I would use all semisweet. I would also definitely use roasted pecans instead of walnuts, which pairs better with things buttery and salty. I would also add vanilla, which is usually in chocolate chip cookies. Without the vanilla the cookie flavor minus the chips is predominantly "walnut."
Did you peeled off the skin too?
Did you rub the balls till the skin came off?
100grams walnuts
400grams choc chips
230grams ice cold butter
160grams caster sugar
160grams light brown sugar
200grams self raising flour
300grams plain flour
1/4 teaspoon salt
1/teaspoon bicarbonate of soda
2 teaspoons baking powder
2 large eggs
Recipe:
Chop 230grams ice cold butter. Break up butter for 30 seconds in a stand mixer. Do not overbeat
Add in 160 grams of caster sugar and 160grams of light brown sugar
Mix this in for about 30/45 seconds
until the butter and sugar form little nuggets - you only want to combine the ingredients, not whip.
Now mix in 400grams chocolate chips and 100grams of walnuts to the mixture.
In a seperate bowl add 200grams of self raising flour, 300grams of plain flour, 1/4 teaspoon of salt and 1/4 teaspoon of bicarbonate of soda and 2 teaspoons of baking powder. Mix these up together first
Add the dry ingredients into the butter sugar mixture. Just mix for 30seconds until JUST combined
The mixture will resemble fine powdery breadcrumbs. This is what you want.
Whisk 2 large eggs in a bowl
Add the whisked egg mixture into the cookie mixture all at once. Mix until just combined and the dough has come together.
Weigh each cookie at 125grams. Push each cookie into a mound shape. makes approx 12 cookies.
Freeze cookie balls for 90mins
Oven: 180degrees C (fan). pre heat your baking tray lined with baking parchment
Put cookies onto hot baking tray, leave good amount of space between all cookies
Bake for 17mins. Cool for 5 minutes
Devour!
Thanks for this write-up.
thank u 😊
fan oven meaning convection, correct?
Recipe for the
Thanks for the recipe
Never been to NYC but these cookies are from far the best I’ve made! They are gooey in inside and crispy outside; almost like a sablé. It’s pure joy. Thank you for your beautiful recipe !
I’ve watched this video at least 40 times and I am just loving the dynamic between Sally and Dane. I’ve mentioned it before but they are both so satisfying to watch and listen to and in fact, I’m making these cookies again as we speak. Get well soon Jemma and please see about keeping Sally and Dane as regular guests. They’re absolutely amazing x
Not for me
Not for me
Wherever
This is it! The cookie holy grail! I’ve been trying for years to get cookies to turn out right but I could never find the right recipe or technique. This video has changed everything! My first batch just came out and they were AMAZING! Thank you so much ☺️
Agree, this is definitely thee one stop, go to video for anyone who's serious about making decent cookies.
I noticed the recipe doesn’t have vanilla extract does it change the flavor
I made these cookies yesterday. They tasted SOOOOOOOOO GOOOOOOOOD i couldnt put nuts in bcz of allergies but they were big and gooey and amazing. Thanks Sally and Dane!!!!!
Was it sweet or just oky? And how does the texture cookies like without the walnut?
It wasn’t to sweet without it (I tried it) it tasted just like an ultimate chocolate chip cookie !
This recipe is next level and turned out as the best chocolate chip cookie I've ever eaten. Thank you.
I made these cookies a week ago and they are probably the best cookies I have EVER made! They taste like heaven! Even better than the ones I eat at subway! But yes as you can see these aren’t the flat ones if you are looking for. The cookies were thick and dense just like in the video and they definitely taste the best.
I've been trying to find a decent cookie recipe forever and you totally nailed it! I've made more than 6 batches already for friends and family and it's a success, thank you!
Thank you for the recipe 😁🙏🏼
How many cookies did they make?
Thank you all, for your hard work and for sharing this recipe! I made these with 500g King Arthur AP Flour (and the adjusted 1TBL baking powder 1 tsp salt), Ghiradelli semi-sweet chocolate chips (large), and no walnuts... froze for 2hr... AMAZING! These beat Mrs. Field's IMO! If you like CC cookies, don't pass up making these! Best to you all.
Did you still use the baking soda ?
Seeing all of those cookie samples reminds me of when Monica was trying to figure out Phoebe's grandma's cookie recipe 😂
Awww yes good ol' Grandma's Nestle Toll House cookies lol
IT SO DID
"Nesss-le töll ouse"
😂😂
“Nestlè Toulouse” 😂😂
I made these straight away and have to say, the best I’ve ever had in my life!
SAME!
mine are chilling now. I can't wait to bake them
Passive Agressive do you use salted or unsalted butter?
Hi! Did you skin the walnuts?
was it very sweet? or just right?
I made these today and I must admit they are delicious! I was skeptical about not using vanilla or dark brown sugar but the taste is amazing and this is now my favorite recipe to make going forward!
I just made these and they are soooo good. Refrigerated for 24 hours and baked straight from the fridge at 375F for 18 minutes. So gooey on the inside, love it. I used half white and half semi-sweet chips since it's what I had on hand. I imagine if you just used milk chips you would want to add some vanilla flavor. This dough is very labor intensive to make without a stand mixer by the way! Took me a good 45 minutes with my hands.
Was this using a regular oven or a convection oven with a fan? Thanks
Thanks!
You’ve smashed this Sally and Dane! Dream team!
Thank you!!
Dane is a natural in front of the camera. I’d listen to him explain anything
Alison Fairley he thinks he‘s a girl judging by the way he moves....
Caruzo96 are you interested?
@@caruzo9631 aah u mad
I find his look kinda arrogant and judgemental. Idk, just my perception
U just judged a book by its cover.
My entire family is obsessed with how these turned out!!!
Although I didnt put them in the freezer, rather kept them in the fridge and baked them for about 20 - 21 minutes and they were perfect!
I will have to try this next time. My first batch of cookies all came out too much of the ball-shape. I think 90 minutes in the freezer was too long. I also need some help with the oven temperature. 180˚ C translates to about 355˚ F, so that's what I used. First six were underbaked. Then I realized that I'm not using a convection oven like they are. A Google search indicated I should use 400˚ F, but the cookies still didn't flatten and the bottoms were too crisp.
Hmm did u leave the cookies to harden after they came out? They need time to harden also 😊
Thanks for sharing this! I’m a first time baker and I made this yesterday. I baked them in small batches just to test it out. The first two tries, my cookies were burnt underneath. Good thing you had another video answering all our cookie questions. I adjusted my rack and doubled my sheet pan & baking paper as well as adjusted my cooking time. It came out really perfect!! I’m planning to gift these to friends & family for the holidays 🌲
I made these cookies just with semi sweet chocolate chips and dark chocolate chunks and they are my new favorite. I don’t have a fancy scale to measure out grams so I did my best to convert everything into cups. I love the thickness of these cookies…they are so satisfying! Thanks for the video!!!
What temperature did you bake them?
I’ve been trying a couple of levain style cookie recipes and yours works most perfectly! They stay thiccc, perfect crunch and goooo
Which butter did you use? Salted or unsalted butter
@@nazbibi2976 you can use unsalted butter. Bcs in this recipe, they added salt. But if you use salted butter, then no need to add salt.
I made these cookies today and they were perfect and so good! Thank you so much for this recipe!! This will be my go-to cookie recipe. I didn't make them as big though. Rather than make them 125 grams, I did 62 grams and got 24 smaller cookies that were perfect!
I made these today too. But the cookies didn't spread. Any ideas why?
@@ksay1kfu Hi. Mine didn't spread a lot either but they are not supposed to spread as much as a regular cookie because they are meant to be very thick. For a cookie that spreads more, you can try using this same recipe, but using a more traditional approach for making them. Such as beating the butter (at room temp) with the sugar more and adding in the egg afterwards rather than at the very end. But in this case the cookies were meant to stay thick (:
@@vanessaplacidon7630 thank you a squillion billion! You made my day. I'll test it again and will update on it! :D
@@ksay1kfu good luck!
For how long u baked the cookies? TIA
These were incredible! My husband said these are the best chocolate chip cookies he has ever had and he is a self-proclaimed cookie connoisseur. Thank you so much! I substituted roasted pecans for walnuts and they were great..
I used a dark chocolate bar and semi sweet chocolate chips. Froze them overnight, took them out and set on the counter top to bring them to room temperature. They turned out just as they described, crispy on the outside and half-baked gewy on the inside. I baked about 3 of them at 400F for 18 minutes which was too long but I still LOVE it! It is very rich so if you are not a typical sweet dessert person like me it might be a little bit of a sugar rush. If you do it consider reducing the time to about 16 minutes in the oven. Even without vanilla, it's a really good recipe but I might add vanilla next time just to compare. And I didn't add walnuts due to nut allergy concern. This might be the winning recipe for me. YAY!!!!
Guysss I tried this and didn't change anything it was so good!! I used an ice cream scoop instead cause I wanted smaller cookies but still bake it at the same time 17 mins :) remember to get your pan hot it's important!! So good thanks jemma you're the best :')
Hi! Did you grease the baking pan or not? Sorry for the question. I’m kinda new to this baking thing!
I love seeing the shop coming together and being on the channel! Sending my love to Jemma, hope she's feeling better 💙
This is what I got - hope this helps!
• 100g Walnuts (remove skins- put them in the oven for 5 mins and use a towel to remove skins
• 400g milk chocolate
• 230g cold butter - mix 30 secs
• 160g sugar
• 160g light brown
• Add chocolate and walnuts
o Till combined
• 200g self-rising flour
• 300g flour
• ¼ teaspoon Salt
• ¼ teaspoon Baking soda (bicarbonate of soda)
• 2 tablespoons Baking powder
o mix 30 secs
• 2 large eggs(whisked)
o Combine
• 125g of dough - don’t roll into bowl
• Freeze for 90 minutes
• Heat oven to 180c or 356f
• Put pan in oven to get the crispy bottom
• Then put cookies on pan for 17 minutes.
100g skinned walnuts
400g milk chocolate
230g cold butter
160g sugar
160g light brown sugar
200g self raising flour
300g plain flour
1/4 tsp salt
1/4 bicarbonate soda
2 tsp baking powder
2 large eggs
That's all I caught!
You super star! Think that was it! 😂
Not all heroes wear capes. Thank you!
Supa dupa thanks
Yep, just make sure it is caster sugar, which is a smaller grain. Domino calls theirs quick disolve sugar.
Alyssa you the real MVP! And sorry everyone for forgetting the ingredients 1st time they're up in the description now. x
Tried these and they were delicious! I used semi-sweet chocolate chips instead of milk choc as recommended by others. I also took out the nuts and subbed out the self raising flour for adjusted quantities of plain flour, baking powder and salt & they turned out great! However, it took way longer than 17 mins (I used the fan setting at 185C) as the insides were still raw. It took me around 35 mins in the end so you might have to adjust yours depending on your oven. So worth the wait though! Either that or make them smaller.
ps. I stored mine in the fridge overnight before baking them so that might have contributed to the increase in baking time.
Same. The time was definitely off for me, but going much longer resulted in too much browning on the outside. I might try pressing the dough balls down a bit into a "puck" shape.
Just made these using pecans instead of walnuts as that's what I had on hand. The smell of the dough alone is amazing! putting them in freezer now cant wait until I can bake them.
well I left them in the freezer all day just baked one for 19 mins it is amazing! good job I only baked one lol
Made these last night! AMAZING!
Put my oven on convection at 365F for 22min. Because at 17min still very round and not browning yet.
Ashley Babcock each oven is super different. I find I always have to adjust the cooking time as well. I hope this was helpful!
Yes even my oven is giving this result so have to increase the cooking time I guess
I never use my convection just starting too. Do you do 365 convection? Doesnt that mean it's really baking at 340? or am I wrong?
22mins was the finish baking time.. Thak you for sharing
22-23 min was the perfect time for me as well
You can put the walnuts in boiling water for a about a minute to get the skin off and they lose the bitter taste.
It's true, I just Googled it! I'd never heard of this before. Thanks!
Actually this is how to remove the skin from almonds and hazelnuts as well. Dropping them into the boiling water for 10 sec and then immediately transferring them for couple of seconds in very cold water. To remove the skins afterwards is a child's play. Did it just 3 days ago with almonds. I thing the method is called blanching (but not 100% sure)
Yes that's the way to go
43ShaDey do you have link for this video? :0
Sucre Fleischer i did a bit of searching and i think this is the video that the person was talking about. th-cam.com/video/Hs5Z6GvpAvU/w-d-xo.html
I just made these and they are delicious! I used 300g semisweet and 100g dark chocolate instead of the milk chocolate and they taste great. Also they look soo impressive!
I have viewed this video over and over again before trying it out - it did not fail me! Your recipe is true to the actual outcomes shown in the video, and also, it was that easy to make with your help. All the best to Cupcakejemma and the whole team, Sally & Dane 🥰
Made this a week or so ago. Used melted butter, missed out the nuts coz just didn't have any (lockdown) and then proceeded to age the dough for 5 days. On day 1 the cookies were OK but on day 5 they were amazing. I don't have a standing mixer and Gemma Stafford makes hers with melted butter so I can't be that wrong. Plus melted=easier life. Definitely amazing cookies.
"So what I'm doing is just kind of rubbing the nuts..." Glad I'm not 12 anymore and definitely didn't laugh out loud when Sally said that. Phew!
I laughed at myself the first time I watched it back. Doh!
say what you want, she was probably just doing that on purpose :D
But you laughed internally though 😊
I was looking for this kind of comment😂
Nathan Hittle “I’m rubbing the nuts together until their skin falls off” 😬😬
I made them and they turned out PERFECT. They waited in the fringe a little long than i planned, 48 hours actually but i think that made them even better. I just want to say one thing, when their shape is a perfectly ball; they dont cook well. I jently press them a little not so much and then they were just like the ones in the video. I totally recommend this recipe. Thank you for sharing it!
was it very sweet? or just right?
Alishba Imran its a bit too sweet so i usually reduce the sugar a little bit
I've made this countless of times and it's easily my favorite cookie recipe!!
What is the texture like.inside??
Thanks
made these for my birthday recently... everyone loved them! myself included LOL. the detail of removing the skin from the walnuts makes them have such a complimentary texture,,, omg.. instead of using chocolate chips i used chopped chocolate because it was more easily available.. and I would say.. Do this if you like chunks!! make them guys!! next up I am going to make the full chocolate ones.
Sally and Dane are the two most adorable human beings in the world!
These look so good! I have a question though, why is there self raising flour mixed with AP when you also add Baking Powder and Baking Soda?
Hello friend, I believe is for the cookie not going hard and stays soft and chewy.
Hi, these cookies look delicious. I'd like to know what the reason is for adding self raising and plain flour?
Plain flour doesn't rise much. Self raising has a raising agent added. The shape of these cookies isn't flat so some raising is required, but not enough to turn it into a cake. I made the recipe. I'll omit the nuts next time but it's amazing, give it a try if you can
I tried this recipe yesterday and it was very good! The only thing I'd recommend is reducing the amount of sugar; with 160g of cane sugar and 160g of brown sugar and milk chocolate, the cookies are very sweet. otherwise the texture is chewy and amazing !
I have made these many times, and they are delicious! I’m allergic to tree nuts so I do not add the walnuts. The first two times I made it I really couldn’t get the dough together it was extremely crumbly. The third time I made it I added an extra yolk, and they came out really great.
Hands down the BEST chocolate chip cookies!. I Make these at least once a month for the family. Thank you for this recipe!.
Great version of the Levain Bakery Cookies guys! Really makes me want to go back to NY just to have a bite of the absolute best cookies in world 🤤🤤
Did you ever make these ones?
Where they the same?
I made this recipe yesterday, and just to mention a couple of tricks:
- If you don't have a proper table mixer, the cold butter is gonna make you WORK FOR IT. It nearly broke my mixer rods!
- this recipe makes for a BIG quantity of dough, so get your big bowls ready!
- It's magical how in the end your dough totally looks like crumbly bread and as soon as you add the two eggs, which doesn't look like a lot, everything comes together and suddenly a totally cool cookie dough appears. Then handling it is quite easy cause the butter will start melting slightly.
They've been in the freezer since yesterday night and I can't wait to bake them!
Right folks just followed the recipe exactly as it is... its amazing!!! I left in the fridge for roughly 23hr and I only baked 6 of them. Well guys its AMAZING! SUPER delicious!
I didnt add too much walnuts to be honest just a handful.
Also I wouldntn use the Hand mixer.... with the cold butter ah.... not best but I still manageable.
Overall I still have few uncooked cookies in the fridge to do tonight and Im so looking forward it and my kids too! 😍
i just made this and i had to bake mine for like 20-22 min but it was AMAZINGGGGGG!!! i ate three lol it was so fluffy and amazing. i added some vanilla extract when i added the eggs, and used semisweet and milk chocolate. delicious
Im shocked at how beautiful and delicious these cookies turned out because Im a mediocre baker at best and they came out picture perfect! My mom prefers white chocolate so I subbed those in and added a bit of cinnamon, which is something I learned from a pro baker I used to work with. The house smells incredible. Thank you for sharing this recipe!
Self raising flour = 200g flour + 1.5 tsp baking powder and pinch of salt
Much vanilla extract
Semi sweet chocolate chips
Extra tsp salt
These are by far the best cookies I have made and tasted. Everyone I have baked them for has nothing but compliments and demands for a batch to take home for themselves. Keep up it people 💙
I don’t have a stand mixer due to limited kitchen space and have a non-convection oven, so I did this all by hand and had to make some adjustments, but it turned out so good!! Never had Levain cookies, but mine were crispy on the outside and undercooked in the middle (but not falling apart). Thank you!!
Trust me you have to try this Recipe. I made it and it definitely tested like Restaurant Style. The come out so yummy. My family was so impressed
Just made the cookies and they were a hit! Thanks for the recipe... I've been waiting for years to find one that looks good enough to try it... And they really came out amazing
I didn't have a stand mixer so I just used my hands and they turned out amazing, first time ever making cookies, 100% recommend the recipe and technique
I made these tonight and they are UNREAL. Thank you so much Jemma and everyone at Crumbs & Doilies!
Same here
I made this and it came out perfectly, didn’t need more than 2 eggs as well. Cookies are great ❤ thank you for the helpful instructions
These were the most delicious cookies ever! So decadent. I used semi-sweet chocolate chips and chopped bittersweet chocolate bars (what I had on hand) and the cookies turned out AMAZING. Thank you!
I JUST MADE THIS AND THEY WERE DELICIOUS PERFECT THANK U
Got these in the oven right now!! Super excited 🍪 💕
If anyone is wondering my opinion on these.. they are really good. I didn’t add the walnuts just added in some extra semi sweet chocolate chips. I think it would have been better to have something cut the sweetness.. like half milk and half semi bc all that milk chocolate was just to much. I also added a touch of high quality vanilla extract into the whisked eggs
Diabetes
These are so brilliant, specifically that you can prep ahead and bake fresh. Thanks for doing the researching and testing for us, can’t wait to try these!
THANK YOU! When i went to NY (Aussie here) i went on a cookie hunt to find the best one, levain came second for me. But have wanted to make them ever since, cant wait to try this recipe, thank you
which was your first? :)
Friends from NY visited last Autumn to hike the Berkshire Hills. When resting at the overlook they opened a bag of Levain Cookies and we polished them off! Last week I binge-watched "Crashing" on Netflix. Now, I discover Dane and Sally! Wow... how those walnuts come together! Can't wait to bake these sinfully gooey pleasures. I hope to see you again... anxious to know what you're cooking up!
I've made this and turned out the best cookies I've made.. thanks so much, you guys are amazing!
They work so well together. It was like watching a choreography 😍
I wanna know how to make the thin one! It looks like a cookie monster cookie
They probably didn't use baking powder only baking soda for these
Yes that's my kind of cookie too!
Yes!
Me too! I haven’t found a good thin crispy cookie recipe yet!
They most likely didn’t chill the same dough at all to get the thin cookies. Chilling the dough is what makes it hold so well
Made these yesterday, they were so good! Skinning the walnuts was a pain but the taste was worth it. Didn’t have quite enough chocolate chips so went half and half on dark choc and dairy milk chopped up. Also read the comments about freezing so had them in the fridge for 24hrs before cooking. Have put half the dough balls in the freezer for another time. Thanks C&D gang xx
Omg these cookies are amazing!!!!
Made it this afternoon and the hardest part was waiting 5/10 minutes to let them sit and cool down..can't promise they resist till after breakfast.
How is the whole Crumbs & Doilies crew the best?! Can't wait to try these!
Just want to drop by and say that these cookies are sooooo delicious!! I’ve made both these and the nyc double chocolate ones and they’re both so amazing! I finished them with a sprinkle of crystal sea salt for that extra pizazz hehe thank you for the recipe!
Need to freeze maam or no need?
MY COOKIES ARE CURRENTLY IN THE FREEZER AND I CANT WAIT TO BAKE THEM
How was it?
@@gegerl12345 IT WAS GREAT AND THE COOKING TIME WAS JUST RIGHT:)
Okay guys, I made these and wooooaaaaawwwwwwwwwwwwww. They're insanely good! Thank you so much to the the at Crumbs and Doilies for so kindly sharing this recipe. I honestly did not expect them to be this good. My mum is not a sweet person at all but she loved them. Best cookies I have ever had, hands down.
were they very sweet? or just right?
@@alishbaimran8710 you definitely have to eat it slowly because it will be too sweet in one hit. But when consumed little by little I've found it perfect.
@@joumana1275 okay yeah that makes sense. I made them but reduced the sugar so it was perfect for me x
Apologies if this question has already been asked, I just can’t find it in the comments. What temperature and bake times do you recommend for non-convection ovens? I did try test cooking one cookie in my air fryer, since it’s just a mini convection oven. However, I wound up scorching the outside of it. I might try it again at a lower temperature, I just don’t want to keep wasting precious cookies!
I just made these...it's 11pm here...I ate 2 already and I'm very tempted to eat another one #help lol
They are so goooood!
I love this video - have seen it more than 10 times 🙂
I had to bite my tongue when you said “rubbing the nuts” 🥜 #suchachild 🤣🤣🤣 amazing videos guys and get better soon Jemma x
Natasha Summar ahhhaaahahaha I laughed so bad when I first watched it back. Doh!!
Me too 😂
Sorry but i prefer william's kitchen 🍪🤗
@@mindfulbaking Rookie error!! I said massaging my meat once...never again x
@@CupcakeJemma haha hope you're up and about soon lovely x
Omg I love this duo! My fave part is when theykre revealing the inside part of the cookies. Very tempting. Def will try it! ❤🎉
I've tried these cookies like a lot of times and every single time they come out perfect!!! Thank youuuu Jemmaa😄
Do they stay moist? Did you make them the same size as they did?
Finally been to crumbs and dollies today! Had a couple of cupcakes and the cheesecake brownie was like heaven 😊
😄😄😄😄😄
I would do semi sweet or half dark and half milk.
Yes
I agree Kelly, milk chocolate is too sweet and it gags me but I'll try half and a half first and go from there.
@@jpc1147 I'm not a major fan of milk chocolate either. The bakery probably used semi sweet chips. Most do unless stated milk or dark.
@Sumayyah S semi sweet is 60% cocoa in chocolate.
@Sumayyah S try Costco I get my semi sweet choc chips from there in the UK
Dane looks so elegant and dancerly. I love him.
.. yeah , he's a cutie ! ..
Just wanted to say that this was the first time I baked cookies and they were the BEST COOKIES IVE TASTED....
I used coconut sugar instead of brown sugar and blended my sugar to get caster! They still turn out really gooood
I have to come back and say thank you for this recipe - I've made it again and again and it's loved by all!!
Hey guys! i tried it, it tasted ridiculously AMAZING :O it was the best cookie i have ever tasted in my life!
Mine didn't turn out solid on the outside? The smell is great though, can't wait to eat them anyway... Wonder what I did wrong though 🤔
@@rossellacappiello5 when you take them out from the oven you must let them cool down a bit, they will surely become crispy from the outside and you'll be able to hear that tap tap sound when you tap on the surface :*
Someone finally cracked it! Looking forward to try it ♥️
What about Ben's cookies? One has to fly over to England to get ahold of those. And I heard those are delicious. I'd like a recipe for those cookies.🙏 Please🙏
if you search bens cookies, tashie tinks has a good recipe up!
I think these are actually better! Ben's cookies are too sweet, these ones are the perfect consistency and flavour! ❤️
@@SomeOtherSon lol! Thanks for the tip. 👍I live far away from both bakeries, so I haven't tried either cookie.🤷♀️
@@chihuahuasrule1175 you're welcome!
@AnnMei Li- I have had Ben’s cookies- they are amazing and Ben’s cookies have outlets all over the world now so it’s not only London- just check their website to check out other locations- haven’t tried levain so can’t compare the two .
I have been trying chocolate chio cookies on TH-cam. I have tried 4 different recipes. Honestly these r my top favorite amazing. Thanku
I got a new KitchenAid and decided to try this recipe out for the first time, and it turned out heavenly! It's that rare cookie where just one leaves me more than satisfied 😋