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Cupcake Jemma's "NYC Cookie" Levain Chocolate Chip Cookie | Recipe Test Review
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- เผยแพร่เมื่อ 6 ส.ค. 2024
- Today I'm testing out Cupcake Jemma's recipe for a copycat Levain Cookie. This NYC Cookie is world-famous at this point for the super-tall profile and gooey center. These giant chocolate chip cookies are possibly the most-famous chocolate chip cookies in the world. The chocolate walnut version is the original recipe to put Levain on the map -- but now they have numerous other flavors. If you're not near a Levain, you can buy their frozen cookies at some grocery stores or order cookies online direct from the bakery.
Ingredients (as made by me)
- 100g Walnuts, skins removed
- 200g Milk Chocolate
- 200g Dark Chocolate
- 230g cold butter, cubed
- 160g granulated sugar
- 160g light brown sugar
- 500g AP flour (I followed this King Arthur conversion for Self-Rising vs AP www.kingarthurbaking.com/reci...)
- 3/4 tsp salt
- 1/4 tsp baking soda
- 4.5 tsp baking powder
- 2 large eggs
Ingredients (per Cupcake Jemma)
100g Walnuts, skins removed
400g milk chocolate chips
230g cold butter, cubed
160g granulated sugar
160g light brown sugar
200g self-rising flour
300g AP flour
1/4 tsp salt
1/4 tsp baking soda
2 tsp baking powder
2 large eggs
Process
Nuts
Toast nuts at 350°F / 177°C for 5 minutes to warm and toast slightly
Place into a clean tea towel, cover, and rub to remove skins
Sift of pick out the skinless nuts
Butter & sugar
beat cold butter with paddle to break it down slightly; about 30 seconds
Add both sugars to the bowl
Beat 30-45 seconds until clumpy / wet texture
Mix-ins
Add chocolate and walnuts
Mix on medium 30-45 seconds just to combine
Dry
add dry ingredients
Mix on medium 30-45 seconds
Texture will be dry and breadcrumb texture
Egg
pre-whisk the eggs to break apart fully
Add eggs to the bowl and mix on medium
Mix just until the dough comes together and forms a single mass / clears the edge of the bow
Portion into 125g cookies
Push into a loose ball - but don’t ROLL
Wrap in cling film and FREEZE for 90 min.
Bake from frozen
pre-heat baking tray in a 180C w/ a fan or 200°C w/ no fan or 400°F w/ no fan
bake 6 cookies on a half sheet pan for 17 minutes until outside is golden
Allow to cool ~5 minutes on the tray
00:00 Thanks for 5,000!
00:30 Today’s Recipe
00:53 Trip to Levain
01:38 Trip to Central Park
01:56 Tasting Levain’s Cookie
02:33 Recipe Test Starts
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#CupcakeJemma #LevainCookies #ChocolateChipCookies
Thanks to all 5,000+ of you for subscribing and joining me week after week 🥰 Hope you enjoy the recipe test!
Hey nice job on the subscribers, looks like you’ve more than quadrupled them since this vid 👏
love the little "field trip" segment! great video :)
I know, fantastic
Yes!!!
My god, looks more like a scone than a cookie! Love that you got one of the original Levain ones to compare to Jemma’s recipe.
Haha very scone-like appearance indeed! I hadn’t thought of that, but 💯
Totally a scone! Yum!
I love cookie emergencies and have them often
When I have cookie dough in the freezer, I’m just LOOKING for a reason to have a cookie emergency 🤣
I loved your trip to the bakery and live comparison! Another great video.
I've been really wanting to try these lately, and so excited you're trying them here!
Recently discovered you, and have been watching all your videos. Keep making great content!
Thank you ☺️ Glad you found me and are enjoying the content!
I absolutely love your videos!!! My new favourite cooking channel! Keep up this amazing work :))x
love this recipe, will try it soon.... thanks for sharing
yes! been waiting for a cupcake jemma recipe
Yesss I've been WAITING for this video!!! Awesome content as always, and congrats on 5K! Can't wait to see your channel grow even bigger!
Thank you! Looking forward to trying more of these NYC food videos 🤩
In my oven they take a couple more minutes, but yeah, with semisweet chocolate and in my case, pecans instead of walnuts. they are amazing!!
Soooo happy! Missed the Wednesday inspiration from you Geoffrey ! Love the field trip and the way you analyze the Levain cookie. I am obsessed with them, although I’ve only had the in Florida when they have been frozen and transported here! I’ve made copycat recipes and will try this one. I also really appreciate we are part of the Guittard fan club...my favorite to snack on is the akoma. Thank you! On to10,000 by July!
Liked this video before it even started because I new I was going to love this hahah. Thank you for the wonderful content. You seem like such a nice person
Thanks for liking! 👍 Glad you’re enjoying the content 😄
great work! and congrats! I've made these before actually.
Came back to this video to make these with you again. I hope to see more of you again, I really miss your lovely energy and amazing content. Hope all is well! Sending you fresh baked cookie scented love!!!
Awesome cookies 🍪
Awww!! That’s Great!! I swear you remind of of a guy on a show I watch.
I haven't watched for a while (who knows why) and this is the newest installment I can find. I love everything about your channel. Greetings from Santa Fe.
Pretty clever recipe for these. The texture of the dough works perfect for such large cookies so they aren’t raw in the middle. Nice
Love your videos please make more
Yay, congratulations on 5K! And what a nice NYC day for a bit of investigative reporting...🕵️
I've only baked the Delish recipe version, and it turned out well.
A couple people have recommended the delish version in other videos! It looked tasty - may have to give it a try 🍪
i love cupcake Jemma !
So fun to walk through NYC! I have never tried the Levain cookie cuz it just seems like a large proportion of chocolate, whereas I like a dense chewy cookie and so I like the NYT CCC or bon App's!
Thank you! Planning to do more of these “NYC famous food” videos if people enjoy this one ☺️
@@GeoffreyAlan yay! Maybe a black and white cookie to the Amanda Clarke perfect black and white cookie recipe?
wow! thank you 😊 God bless 😊
Congratulations on 5K subscribers! That is happening fast - I think you were only at 1K when I found you. I’ll link some of your videos on my Facebook to help you to your next goal. I also have a July birthday - July 9, born on my grandfather’s birthday. Loved this video and especially the tip about rubbing the skin off the walnuts. Right now, I’m enjoying my baked goods vicariously through your videos because my son and his boyfriend/fiancé are talking of a spring wedding and I want to take off some of my Covid pounds for pictures.
It feels like the growth is speeding up 🤩 thanks for sharing the videos, I appreciate it! Surprisingly, my birthday is the day after yours 🥳 Good people born in July 😎 A spring wedding will be gorgeous, but getting photo ready is a struggle. I’m battling my quarantine 15 right now (hence more salad content 🤣)
well i now know what i’ll be doing this weekend 🤤
So good! Someone left a comment on my latest post under the “Community Tab” that it’s better to leave the butter a little lumpier than I did (maybe 30 seconds less mixing). Hope you enjoy!
I’m so glad you tested this! It’s my fave go-to cookie recipe now :) edit: if you preheat the baking sheet in the oven, it’ll help the cookies to spread a bit more so they’re not as domed - at least that’s what I’ve found worked!
I preheated the tray this time, but it didn’t seem to help. Wondering if my freezer might be a little too cold 🥶 so good regardless though! 🤤
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C&H Baker's Ultrafine Pure Cane Sugar is available where I live. It comes in a 4 lb. carton that looks like a half-gallon milk carton. Thanks for your fun and informative videos Geoffrey!
Oh my gosh yessss!!!! I’ve been waiting for this video! ☺️❤️ also, good afternoon Geoffrey, hope you have a good day today! Also, TOTALLY WITH YOU IN HATING MILK CHOCOLATE LOL
I’ve tried cupcake Jemma’s recipe and have made some adjustments to suit my liking for a more nutty, less chocolatey cookie. I save time by not toasting and taking the skins off of the walnuts, I just chop them small and I’ve never tasted any bitterness in them.
If y’all want my adjusted recipe here it is:
(I don’t have a stand mixer so I use a hand mixer in the beginning and then my hands/rubber spatula when things get too hard for the mixer)
500 g AP flour
230 g cold butter, cut into small cubes
160 g white sugar
160 g brown sugar
1 tbsp baking powder
3/4 tsp kosher salt
1/4 tsp baking soda
2 beaten eggs
250 g of chocolate chips (CJ asks for 400 g but I think it’s too much)
200 g of walnuts (CJ asks for 100 g but to me that’s too little)
Beat cold butter and sugars until crumbly. Then beat in chocolate chips and nuts, followed by the flour, baking powder, salt, and baking soda. Mix in the beaten eggs as little as possible (if too dry I add a tsp of vanilla and a TINY splash of milk), form into balls 125 g each and freeze for 90 minutes. Preheat oven with a sheet tray inside at 365 and bake the cookies from frozen for 15 minutes (I squish them down a bit), with an additional 5 minutes at 375 (to get some more browning on top)
Amazing tips on the modifications! 🤩 I’ll definitely lower the temp and smush the cookies a little bit next time to get a more authentic appearance.
What I do for recipes that call for caster sugar is put it in the food processor or blender. You have to weigh it again after grinding it to make sure that its the correct amount.
Amazing tip! Thank you 😊
1) Absolutely loved this video - so fun to see the walk through NYC and hear about a local business
2) I don't think I've ever "skinned" walnuts before - have you noticed a bitterness from *not* skinning them in cookies past? Curious as to how much of a difference it makes (and I also wondered if you lost some flavorful walnut oils in the towel)
3) Random thought - I didn't realize at first that these were named for the Levain Bakery and instead thought they'd be made using a levain process (like in sourdough bread) -- but on that note, have you ever made cookies with yeast before? Google confirms it's a thing, but curious about how it would turn out.
Glad you enjoyed the NYC adventure!
2) I probably wouldn’t skin them again. I generally don’t notice bitterness, but the Cupcake Jemma recipe said the skins make it bitter. I agree that some walnut flavor got left behind in the towel.
3) the bakery is actually named for the levain bread starter! It was an homage to the roots of the bakery and bread making. Kinda cool!
I love @cupcakejemma! My cupcake sponge recipes are all from her!
omg i need to try this
Totally worth it! @Bianca Jingles had some great tips and modifications in another comment 🤩
Love the video, thanks! Since we’re doing NY’s famous cookies, can we do the black and white one next?? 🤤
I have the NYT recipe printed on my table and a trip to Russ & Daughters planned 😍
@@GeoffreyAlan oops commented earlier the same thing. Can’t wait 💕
Yay!! Thank you! 😊
Try the Biscoff filled NYC cookie from cupcake jemma
OMG you have 5k that's amazing ...what? ,did you just ask if I detour my TH-cam binges just to check if your channel is blowing up ? No, Oh okay. Cool.😐
Ps. I'm so happy for you !!! You deserve it .
Thank you so much! ☺️
How can we make this without a stand mixer? I only have an electric hand mixer
Hey, where did you go?! I unsubbed after several months of no activity but I'm so glad you're back. No I need to catch up, what a chore.😉
Welcome back! I took a mini break due to work-life overload. Happy to be back making videos again 😊
Totally understandable. I was worried you had gotten ill. Back into the kitchen for me!
Looks so good. I’m scared to see the nutritional info because I lack self control 😆😆
I ran the numbers... it’s a little scary, but not as bad as I expected.
probably close to 800cal a pop
@@GeoffreyAlan please come back. We miss your videos!!
Not my go to. But I enjoyed watching the video😊🙏🏽
What’s your go to cookie right now?
Cab one use almond flour🤔
You can use almond flour here with a 1:1 substitution, but with a couple considerations:
1) Almond flour has slightly more moisture vs AP flour, so you may need up to 10% more flour to get the right consistency. Keep an eye on the visual cue after adding in the flour; if it looks dry and sandy, you should be ok - if it looks too wet/moist you’ll want a bit more flour.
2) Almond flour also doesn’t bind as well as AP, so your cookie may be lacking in structure. An additional egg white can help (just mix into the eggs).
Domino's quick dissolve sugar is the most similar to Caster.
This is an amazing tip - THANK YOU! I haven’t heard of quick dissolve sugar. Now I’m on a mission to find it 🕵🏻♂️
Hate milk chocolate?! What's wrong with you? 😋
I’m pretty sure 100 grams is not 1 us cup.
They burnt the cookie on the bottom. I guess it had to be that way or the cookie won't sufficiently cook. And $4 each. I haven't been in NYC in over a decade. Tht prices have gotten nuts. It's obviously a case of overblown NYC eateries, like Dylan's Candy Bar.
First :))
🤔 TOO DRY ,Falling apart !