Giant Levain Bakery Chocolate Chip Cookies By June | Delish
Delish Test Kitchen Manager, June, is making copycat Levain Bakery chocolate chip cookies from scratch.
Full recipe:
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BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?
Asking ChatGPT for the ultimate cookies
We asked ChatGPT AI for the ultimate chocolate chip cookie recipe. This is what it came up with. What's your ideal chocolate chip cookie?
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The Best Chewy Chocolate Chip Cookies
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:
Super soft, chewy, and studded with chocolate!
Here is what you'll need!
The Best Chewy Chocolate Chip Cookies
Servings: 12
INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!
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Credits:
MUSIC
Ballade Pop_Main
Licensed via Warner Chappell Production Music Inc.
Giant NYC Levain Bakery Cookie Recipes - The Best Chewy Chocolate Chip Cookies in New York
Easy Chocolate cookie recipe,, Levain Bakery Cookie Recipe, Chocolate Cookie Recipe, Peanut Butter Cookie, Breville Smart Oven Air, New York Cookie, Famous New York Chocochip Cookie Recipe
*Bake at 200°C for 10 minutes then 180°C for 5 minutes.
Today, I made giant chocolate chip cookies and peanut butter walnut cookies, which cost about 6~7 dollars each in NY. The batter is very thick, I recommend you to half the amount from the recipe. I used this amount to make several of them for the video; it is not necessary to make this much. **If you are going to use a hand-mixer, instead of a stand mixer, I suggest half the amount in recipes. The batter is going to be very thick, it could be easier to use your hands after you add the flour.
Baking stuff that I used in the video. As an affiliate, I earn from qualifying purchases:
* Oven I used in video *
* 8cm Ice Cream Scoop
*섭씨 200도에서 10분 굽고 180도로 낮춰 5분 더 구워주세요*
오늘은 뉴욕에서 한개에 6-7불에 판매하고 있는 자이언트 초코칩 쿠키와 피넛버터 호두 쿠키를 만들어 봤어요. 반죽이 많이 뻑뻑하니 레시피의 반만 계량해서 만들어주세요. 영상에서 제가 많이 크게 만들어서 몇개 안나왔지만 저보다 좀 작게 만들어 주셔도 좋아요. ^^
** 핸드믹서로 만드시려면 레시피의 반만 사용하시길 추천 드려요. 반죽이 많이 뻑뻑하니 밀가루를 넣은 후에는 손으로 섞는게 훨씬 수월합니다.
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**My Cooking Blog**
**Unauthorized theft of this music or 2nd edit and re-use is prohibited.
무단도용, 2차편집 및 재사용은 넣어둬~넣어둬~!!***
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The Effect of Sugar on How Much Cookies Spread
Chocolate Chip Cookies
10 oz (283g) butter, softened
1 c (200g) sugar*
1 c (213g) brown sugar
2 Tbsp (14g) toasted milk powder
2 eggs
2 tsp vanilla extract
3 c (420g) AP flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp (6g) fine salt
6 oz (170g) bittersweet or dark chocolate chips
6 oz (170g) milk chocolate chips*
1. Cream butter, sugar, brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chocolate and mix until combined.
5. Cover and refrigerate the dough for at least two hours.
6. Scoop onto a parchment lined tray. For a number 16 scoop (roughly 1/4 c) bake at 350F (190C) for 15-20 minutes or until golden brown just around the edge.
*for a thin and crispy cookie, increase the sugar to 1.5 c (300g) and decrease the milk chocolate chips to 2 oz (57g)
*for a thick and gooey cookie, decrease the sugar to 1/2 c (100g) and increase the milk chocolate chips to 10 oz (284g)
Toasted Milk Powder
1/2 c (56) nonfat dried milk
1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.