Giant Levain Bakery Chocolate Chip Cookies By June | Delish
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- Опубліковано 25 лис 2019
- Delish Test Kitchen Manager, June, is making copycat Levain Bakery chocolate chip cookies from scratch.
Full recipe: www.delish.com/cooking/recipe...
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SO. HUNGRY. NOW.
Could we get the recipe in metric?
@Gabas Elamin It depends on if you want a cookie that is more cake like or something that is tough to chew on.
Thank you for the recipe! I made it last week and not only did it turned out gorgeous, it also tasted soooooo good! However I've never had Levain cookie so I don't know if it tastes similar or not
Should I bake cookies with the oven heated from the top or the bottom?
Are you using salted or unsalted butter?
Grams conversion:
260g APF
175g Cake flour
9g Baking powder
1.1g Baking soda
1.5g kosher salt
227g butter
130g white sugar
130g light brown sugar
110g walnuts
340g Dark chocolate chip
2 eggs
Cookie size 6oz = 170g
190°C 😉
Thanks for doing everything else!!! Very helpful
Thanks you so much for this.
Metric and scale user really thanks you !
Omg, you're perfect!!!!!
This post for the win
2 c. all-purpose flour
1 1/4 c. cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
1 c. (2 sticks) cold butter, cubed
2/3 c. packed brown sugar
2/3 c. granulated sugar
2 c. dark chocolate chips
1 c. very coarsely chopped walnuts, lightly toasted
2 large eggs, lightly beaten
Directions
Step 1
Line two large baking sheets with parchment paper. In a medium bowl, whisk together flours, baking powder, baking soda, and kosher salt.
Step 2
In a large bowl using a hand mixer (or in the bowl of a stand mixer), cream cold butter on low speed until cubes lose half their shape, about 30 to 45 seconds. Add sugars and continue to cream briefly, 30 to 60 seconds more. Add chocolate and walnuts and beat until combined.
Step 3
Gradually add flour mixture and beat to combine; mixture will be a bit crumbly. If any big pieces of butter remain, use hands to cut butter into smaller pieces. Add in eggs and beat until fully combined and smooth, forming a cohesive dough.
Step 4
Portion large balls of dough, about 6 ounces or ¾ cup each. Place 4 balls of dough on each prepared tray and place in freezer. Let chill for 90 minutes.
Step 5
When ready to bake, preheat oven to 375°. Place one empty baking sheet upside-down in oven and place one tray of frozen dough on top. Bake one sheet of cookies at a time, until edges and spots on top are golden, but insides are still slightly doughy, about 26 minutes.
thank you!!!!
Thank you so much
Thank you!
She said 1/3 cup and 2/3 cup of brown sugar
375 ° F or C° ???
I love how she doesn't waste any of the butter, her respect and appreciation for the food she has is beautiful.
All asian does lol
Boi
@@ksam8987 nah
Lol
Thanks for the video! Had to try it myself, but since I live outside of the US, I converted all the measurements to metric units. For all you metric lovers out there, here's the recipe:
4,73 dl/250 g (2 c.) all-purpose flour
2,96 dl/175 g (1 1/4 c.) cake flour
10 ml/2 tsp. baking powder
1,25 ml/1/4 tsp. baking soda
1,25 ml/1/4 tsp. kosher salt
227 g (1 c.) cold butter, cubed
135 g (2/3 c.) packed brown sugar
135 g (2/3 c.) granulated sugar
4,73 dl (2 c.) dark chocolate chips
2,37 dl (1 c.) very coarsely chopped walnuts, lightly toasted
2 large eggs, lightly beaten
thank u sm❤️
Thank you so much!
What’s DL? I thought everything would be measured in grams
@@Puglover130 DL = Deci litre = 1/10 litre. Sorry, I got lazy in the end with the chocolate and walnut measurements :P
Miss Misto i use 250 gr for chocolate and 125 gr for wallnuts
Never seen this channel, but automatic sub after watching this. Love her and I love that she taught some super useful information along the way
If you freeze or chill these and bake them at 410f for like 12 - 15 minutes (depending on your oven), they will come out very similar to Levain texture and have extra nice melted chocolate chips. If you have a commercial convection oven, do 350f (try Low and High fan to see what works better for you). Baking time depends on your oven and whether you freeze or chill the dough 😃
Love you June! Every thing you make I want to bake. Thanks for all the tips!!!
I just made these AMAZING cookies!! June you did it again! Thanks for another epic recipe!! 🤤🍪👍🏻
I'm an experienced baker and this was easy to make and turned out delicious. I let them cool on the pan to crisp up and they were ready to eat in 25 minutes. Still warm and gooey.
The host is very charismatic. She's great! I'll watch again just for her!!
Thank you for the details & explaining the why’s! You also dropped little pearls of knowledge along the way. it’s really helpful for people starting out and for those that don’t understand the reason behind certain ingredients over others! You gave me the confidence to try making these ❤
Made them today. Its so tummy. Thank you for the recipe
This is actually the most perfect recipe I have ever made and tasted...*bowing thanks so much
Her energy I love. She’s ain’t faking shit just going about his business. Also no fake ‘hmmmmmmm that’s really good’
Tried these without walnuts but they still turned out amazing. The texture, the scone-resembling look, everything was on point.
I absolutely loved your video! Thanks for taking one for the team, tasting something you’re really not into😊! I have become an at home chef with all the recipes I’ve watched and made from UA-cam 🤣😂 and with this quarantine I have also picked up some weight really fast but I’ll work on that after I try your recipe😉 Thank you for a very detailed and informative video!!! I look forward to watching more of them😍
I made this and OMG the cookies were perfect! Not too sweet! The easiest cookie recipe I've tried! Thanks June for the easy instructions. And now... I'll follow all your recipes! Hahaha!
I was always baking nestle Toll house cookies like forever wondering if i could find a recipie like this one. So bong bong this recipie is beyond amazing !thankx😀
Wow. Thanks for sharing your expertise. Its all about technique!
Followed the recipe exactly. Came out PERFECT!!!!
Yes! Cold cookies have all the flavor!
2c AP FLOUR
1 1/4 Cake flour
2tsp bpowder
1/4tsp bsoda
1/4tsp salt
1c cold butter cubed
2/3c granulated sugar
2/3c brown sugar
1c walnuts chopped
2c dark choc chips
add dry to wet
2 eggs, lightly beaten
Form cookie balls
freeze 90mins or chill 2hrs
Stack sheet trays
26mins 375°F
Thank u Aile
thank you
Thanks, they want you to be a member to get the recipe.
Thanks! xx
Thank you
just made this, followed the recipe exactly. So good!
Fabulous, can’t wait to make em; yur so real and knowledgeable, thanx
I tested out the recipe yesterday and these are the weight conversions! :)
225g butter
135g sugar
135g brown sugar
100g chopped walnuts
350g chocolate chips
260g plain flour
140g cake flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs
170g each
freeze for 90 minutes
190 degrees for 26 minutes
does it taste good?
Oh god!thank you!!!! ♥️♥️🙏🙏🙏
thank you, i usually have to convert to metric :D
I tried this recipe yesterday and I got the best chocolate walnut cookies I have ever had in my life. Outside is crispy and inside is soft, the key is not over baked.
Did you use the oven fan or just the regular oven?
Had it baked today...
Perfect! So yummmmm.
Crunchy outside, gooey inside the best! Thanks a lot!
Thanks, excellent presentation, well described!
Binging on June’s videos
Just made them...best cookie I’ve ever had!! Thank you for painstakingly figuring it out and sharing it!!
They look very nice thank you for sharing this recipe with us !!!
I tried these and they came out great ❤️❤️
I just made the cookies today. They are so good, crispy outside and gooey inside just like Levain’s walnut chocolate chips cookies
I just made these and they’re delicious! I was a little worried while mixing, I thought the dough wasn’t going to come together but it did. So good!
Liz N. Although this recipe is great but lazy people like me won’t give that much of efforts on baking cookies! So I followed this video for my cookie recipe: ua-cam.com/video/_npIAVPJZC4/v-deo.html
Just tried today! And yes, I am worried too. My dough is still chilling :)
@@bym1guez how was it? Was it good?
Royce yaaaaas!!! So worth it. I was glad to save some dough in the freezer because they weee best when newly baked.
Please the butter in grams?
Another fun, yet informative recipe video from June. I will admit I miss your little New York apt kitchen, but still loved it.
Is it just me, or is this the first time anyone else has seen the pulse function used with an electric mixer?
I honestly can’t wait to make these! And I hope they come out just as good👍👍
This chef is just too adorable. Loved every minute. And thanks for sacrificing for us and eating the hot cookie. I’m the opposite. I love hot melty cookies.
Thank y'all so much dearest 🌹
Y'all such an inspiration 🥰
Appreciate y'all from the bottom of my heart 💟
Be Blissful Eternally 🙏👼🌈
Mine are in the freezer waiting for the chance to bake! Can’t wait. I cut the walnuts out and halved the chocolate chips mixed in and instead completed coated the outside in chips. I’m trying to recreate Gideon’s cookies and this is by far the closest looking I have seen.
They look amazing. Many thanks.
This is very interesting with the cold butter as I’ve seen YT videos using melted butter for the Levain copycat cookie recipe. I’ll give both recipes a try. Thank you!
which ones work better? cold or melted butter? :3
Thank you June. I've watched at least 6 recipes for these cookies. Yours look very authentic and I appreciate you explaining why your process and ingredients are what they are!
I live close to this NYC bakery and I cannot resist their cookies. Can't wait to try this. I love the oatmeal raisin/coconut.
Thanks for sharing. Great recipe, had to try it myself.
I made these today pretty much exactly like this recipe, scale measurements and all - “except” I used only all purpose flour (no cake flour). Oh and I also put in the eggs with the butter + sugar, not at the end - just for convenience.
I’ve had the amazing Levain cookies in NYC and these came pretty darn close!! thank you for your recipe :)
Do you know what is the difference if I only use all purpose flour instead of cake flour?
These were excellent! I've made them twice, first time at 6oz but they were huge so today I made them 4.5oz and they were perfect. One of the best choc chip cookie recipes I've tried, and I've tried dozens of recipes. Thank you so much for sharing!
@Baker81 Baker Hi, did you bake the 4.5oz cookie for 26 minutes?
@@65lica I baked them for 18 minutes :)
How many did u make with that 4.5 oz measurement?
New subscriber here and i think June you're funny and amazing thanks alot i tried this recipe and my kids really love it. I learn a lot from u my delish master 🤤😘😘hope to learn from u more cooking texhniques and new recipes God bless
They look so good!
You look like a proud cookie mama, when you present them in the end. I enjoyed your video, an I'll try the recipe. Oh, and about over sharing..., today I am procrastinating, not doing what I should do (writing a paper) and lately I have been obsessed with baking chocolate chip cookies, probably affiliated with the whole procrastinating issue...
you are so amazingly talented!! I made them and came out amazingly!!! was wondering if there was a recipe adding banana and dark chocolate chips, how will that affect the amount of eggs, when could it be added in the recipe etc... would love to know. Also a recipe with miso and white chocolate, how will that affect the portions? many thanks in advance!!!
Great Tutorial...Will definitely give this recipe a shot!
Lani I Although this recipe is great but lazy people like me won’t give that much of efforts on baking cookies! So I followed this video for my cookie recipe: ua-cam.com/video/_npIAVPJZC4/v-deo.html
I made a batch last night and it was soooo good. Thanks June. You are such a cool chick.
yes! she’s back!
I made it last sunday and it turns AMAZING. everyone loves it! this is by far my favourite cookie recipe :D im planning to make another batch and make them into ice cream sandwich hehehe thank you June for the awesome recipe (both in cups & grams, how cool is that :D), and clear step-by-step instructions :) love love it!
What’s the oven temperature and how long?
Mine didn’t stick together once I took them out of the oven :( dont know why!!!!
Did yours end up dry?
@@miyanashim hi! i followed the exact temp as instructed (190-200 C) for around 20-25 mins. I checked it every few minutes after 20 mins of baking to avoid overcooking it :)
@Kirsten Erica Tequillo not at all! mine was perfect for my liking hehe :)
She is an intelligent chef! Love her!
Thank you for this. I typed in oatmeal and didn’t pay attention. So, I kept waiting for the oatmeal. But this look amazing and I love all of these ingredients so definitely going to try this. Thank you 💕
Over share??? I love that... here goes...June I love you and your magic graceful hands, your careful testing and weighing, your way around spices, and that magical grin when you get a great product!! you have dramatically improved my approach to stews, garbanzo beans, all kinds of pancakes, and the use of spices! And my cast iron skillet. And I can really tell you are very pro. And I am sure that the French bakery that is popular in NYC knows their chops, but do they know their chips, I ask? ... now I have developed Chocolate Chip Cookies (ccc) for my kids and my approach is layers of flavor, not just wheat and sugar and chips.... May I share, even though you have not only far more talent but also years of sensory testing and experience, married into intuitive technique? I always replace 1/3-2/3 of the flour in choc chip cookies with ...oatmeal! I love the combination of chocolate chip and oatmeal flavor and I get that little kick of fiber which is so helpful with digesting sugar and flour. This change made me wonder... what else could you add? ... over time we experimented with several ingredients and found them good -fresh coconut, maybe sesame seeds, pecans with the walnuts... or both with almonds or nut butter, or hemp hearts... I don’t like dried fruit in ccc.. (other than coconut). I am not sure you could get a melty interior with all of that stuff, but it does provide Amazing Flavor & vegetarian protein to balance the insulin rush. (I will never be able to give up butter in this lifetime - part of what I love about you June💕... so no vegan options from me.) in fact I have used all of these ingredients in pancakes with real Canadian or Vermont maple syrup and my daughters could not resist them, little natural no-meat eaters that they were when they were in grade school. So, I will try this recipe midwinter and see if I like them, but plain flour and chocolate chips? I bet I’m going to have to add some stuff... (maybe pumpkin?) Now June, I must say that if you did not taste the vanilla either because you were using inferior vanilla (stored too long? Watered?) or you were not using enough. Based on other comments, I wonder if you do not like vanilla? In the right decadent infusion with excellent spirits, it really pops! Maybe try some real imported Mexican Vanilla (TJs is not quite there but is enough for some). Anyway, you know you’ve got a good combination rich ccc flavors when your earnest little 5 year old looks up at you and says, “mommy, it’s just not quite rich enough... did you add the pecans and vanilla? Could we try....? That, my dear June, is, I suspect, the reason you don’t really like chocolate chips. They need to have a base. (Our grade school asked us to make muffins for snacks and asked is to add pumpkin to the choc chip recipe for added vitamins. And they were incredible! So, chocolate chips need additions. First, get the free trade kind- they are at least 10 times better than the more commercial ones... and then add some plant protein and a richness base..maybe cut the sugar in half...
This makes me think.. sometimes when driving south out of the San Francisco Bay Area, we stop for ice cream in Gilroy, the Garlic Capital. Now you wouldn’t think it, but that strong and spicy taste with sugar and cream gives ice cream another layer. Kind of like the chocolate in a good Mole sauce. I wonder if garlic preprocessed with sugar might be a good counterpoint to chocolate chips. Hmmmmm... thanks for exciting our senses. 🍪
I’ve tried it, it was great 💙
I love your shirt! ❤
I LOVE cookies & these look like fluffy clouds straight from heaven! YUM!
Thank you so much ❤️ from.🇵🇭
She’s so adorable.
This chick is awesome, there's no fake, high pitched voice. She scoops the ingredients straight out of their containers. I just really like it... hahaha
Do you think women usually fake high pitched voices.....?
@@MsRaconteur see that comma in between fake and high pitched? That separates the two adjectives from the word "voice".
Caitlin ???? You’re still claiming that women put on “fake, high pitched” voices. Which is weird af and highkey misogynistic. Why do y’all always find weird reasons to criticize women?
@@MsRaconteur my comment was not misogynistic. Women feel like they have to portray themselves a particular way in media, such as speaking in a high pitched voice. I was commending her for not falling into it. There's a reason why female reporters speak with a lower pitch, because they're doing a job that used to be dominated by men, so they are not expected to make their voice higher than normal.
@@caitlin1639 babe...it's her voice. work on your internalized misogyny. or go find a man to use as a punching bag instead.
BEST RECIPE EVER, THANK YOU SO MUCH
They look so good! I’m going to have to make these soon 😍
Omg literally just made some today! I don't really eat cookies or chocolate chips but I deffo enjoyed these. Need to fill my freezer so they're on standby for guests hehe 😋 great video 👌
"Straight Up Cookey Dough" Will be the name of my next band
Chocolate cookies -- my favorite kind of dark chocolate cookie. YUM!
Me encantó tu video. Aprendí mucho sobre las temperaturas. Gracias. Saludos desde PR
i love June's personality, I just watch these videos for her commentary lol she could be baking rocks for all I care and I would still watch
Now, baking rocks would be a great project.
I really liked the host! Drools on those cookies!
Hello, I just saw your video and made these cookies. OMG they turned out perfect. Thanks to you and your recipe I hope your post the chocolate peanut butter cookie from them thank you!!❤️🙏🙏🙏🙏
Thanks for sharing.appreciate it much.God bless
Hi June,
Could you please make the oatmeal raisin cookies from levain? I love them and live so far awayyyyy.... thank you so much
I think yours is the best attempt at a copycat version of Lavains chocolate chip cookie I've seen to date.
It really is.
i wish i could eat one looks yummy thanks for sharing
I cnt wait to try this thank you
They look good, but they’re the opposite of everything I like in a cookie-not crunchy!
You’re a delight to watch!🙋🏾♀️
Cathy J. Although this recipe is great but lazy people like me won’t give that much of efforts on baking cookies! So I followed this video for my cookie recipe: ua-cam.com/video/_npIAVPJZC4/v-deo.html
The thing abt cookies are preference, and I've noticed that American cookies tend to be chewy, fudgy, gooey type, wherein in my country (Malaysia), we love our cookies crispy and crunchy. For a lot of us, if it's chewy or dense, they'll think we baked it wrong 😂😂😂 I can definitely vouch this for my grandparents and parent's generation but I know my parents don't mind any cookie textures
Will be making these ASAP!
Omg!! Looks so good, favorite on youtube!
The perfect chocolate chip cookie recipe 💯
I love her personality. So cute.
i literally just worked out. WHY AM I SEEING THIS!!
this is by far the best chocolate chip recipe i've made! i followed the recipe step by step but used dark brown sugar instead of regular brown sugar, used chunks of chocolate and choco chips . make sure to use dark chocolate chips to counter the sugar. mine turned out really delicious.
Yummy! They are looking great!
Nhung Crosbie Although this recipe is great but lazy people like me won’t give that much of efforts on baking cookies! So I followed this video for my cookie recipe: ua-cam.com/video/_npIAVPJZC4/v-deo.html
please tell me i’m not the only one in love with her and her personality skjgkeko
Hi, I made this cookies yday they are great my fam loves them ❤️🍪🍪
melintheskywithdmns Although this recipe is great but lazy people like me won’t give that much of efforts on baking cookies! So I followed this video for my cookie recipe: ua-cam.com/video/_npIAVPJZC4/v-deo.html
@@sravantiii nobody wants to eat ur shitty cookies
Loved this,, sure bake it myself🙏
Appreciated for testing this cookie 🙏🙏👍
Double-pan! That's what Joshua Weissman missed. And basing the recipe on a scone recipe is pretty darn brilliant too. I think I would also toast the walnuts.
This recipe is better than Joshua’s and I’m a huge fan of his
Yum, thank you. Will you please make a low carb bread? It'd be really helpful to those of us with blood sugar issues. The cookie you made looks delicious. I'm insulin resistant so I'd never make that cookie, loaded as it is with high carb flour and sugar. Will you make a reduced carb version, using flour alternatives like almond flour, coconut flour, organic oat fiber, bean flour, etc., and sugar alternatives like swerve, sukrin or lakanto? Thank you.
Hi! We have some keto-friendly recipes that could be good for your dietary needs up on our site, delish.com. Hope you find a couple that you like!! Just developed a keto peanut butter sandie cookie that'll be out soon!
June just makes everything DELISH!!! 😍
Love your recipe
Hi! These cookies are massive! I absolutely adore this recipe and I am so down with making this my go-to. However, everytime I make them, I have to share with my family since no one can eat a whole 6 oz cookie alone. (Well, maybe except my baby cousin) I saw another Levain recipe and they had their cookies at 4 oz instead of six. Since I like this recipe the most, I was wondering if you could recommend a bake time for a 4oz cookie, and/or temp. Thank you so much!
Hi there! I truly think the size and cookie time are perfect. They keep quite well wrapped in plastic or an airtight container-and you can even freeze them post-baking, and defrost an hour before eating.
You can definitely bake 4oz. scoops, but I unfortunately have not tested them at that weight. I'd recommend baking 2 scoops for 15 minutes and checking in to see how they fare, if they're to your liking. Thanks for writing in!
junelikethemonth hi June. This is the best cookie recipe i’ve tried by far. Started a small business using your recipe and it has been a hit since then! May I request if you can give me a recipe also for double chocolate chunks and oatmeal and raisins versions please. It will really be a huge help for my small business 🙏🏼🙏🏼🙏🏼
Just pulled them out of the oven and they look amazing. Had to omit the walnuts because my daughter is allergic to nuts. Getting ready for the taste test.
whats the verdict???
Hi Muriel, did you replace walnut with more chocolate chips? Thanks
This is why I have mad respect for June.
nice. interesting procedure.
I’ve tried a couple of these copy cat recipes for my favorite cookie (Levain!) & this one looks to be the most authentic. I cannot wait to make this. Question: I notice that you use the lowest baking rack in your oven, while I always bake on the center rack, does this make a difference?
how did they turn out?
@@nuthig8968 Turned out nice & thick however, not every batch was thick! Does center rack make a difference?
26분동안 bake, 20분에 체크 final golden crust를 위해서 2~3분 더 구워
My cookie dough turned out so dry and crumbly I was worried, but they baked up wonderfully! Delicious!
The only changes I made was to double the salt and add vanilla.