How to Make Levain Bakery Chocolate Chip Walnut Cookies Imitation/Copy Cat Recipe |Quarantine Baking

hello welcome back to my channel sotoday I’m doing something a little bitdifferentI am recreating the famous levain bakerychocolate chip walnut cookies I firsthad these cookies about three years agoin New York and to this day they are thebest chocolate chip cookies I’ve everhad hands down period they are deliciouschocolatey gooey gigantic baked with twoc’s and I knew I had to recreate them solast year I did they were excellent andI really wanted to do them againI finally gotten around to it I’m gonnarecord it and show you how I make themso let’s just get to it because cookiesawaitfirst things first I’ve got myingredients get my flour cornstarch talkabout that in a minute sugar I’ve got avariety of chocolate chips because therecipe calls for semi-sweet but I likehaving a mortgage this one’s almost outsome semi-sweet chocolate and some milkchocolate I’ve got salt baking powderbaking soda light brown sugar and thenbutter and eggs recipe calls forunsalted as a preference but I am tryingto salted butters because I like to havea balance of salty and sweet in mycookies and also walnuts cannot forgetthat and now for tools I’ve got my handmixer a bowl and a spatula I’m usingthese attachments on my hand mixerbecause it said use a paddle attachmentbut I don’t have that so this will beeasier to scrape the butter off then doregular attachments like that kind soI’m gonna use this I think I might haveuse the other kind the first time I madethese cookies and it was you knowpredictably hard to scrape the butteroff so I’m using these this timehopefully that’ll be more helpful I’vegot one cup of butter cut intotablespoonsall right I got my butter mixed up alittle bit so I’m gonna add the shareand then beat some more half a cup ofwhite sugar 3/4 cup of the light brownsugar and now time to blend until thebutter is mixed into the sugar well Ihad to get in there and do some handsmooshing of the butter and the sugarwith a fork just because it wasn’tgetting blended in there I think nexttime I might let the butter soften alittle bit before doing this step allright so two eggs okay I’ve got the eggcuz I mixed into the butter and sugarand now here’s where the cornstarchcomes into play but enjoy through thedry ingredients I’m going to need a cupof cake flour cake flour it can be alittle hard to find also it’s a littlemore expensive than all-purpose flour soif you already got all-purpose flour andcornstarch at your house here’s what youcan do so here’s a cup of all-purposeflour what you want to do is take outtwo tablespoons of your all-purposeflour and then replace that withcornstarch and I’m gonna go ahead and dothat now so I can level this offcorrectly okay so this is the secondtablespoon of flour and taking out I’mjust gonna put it back and then I’mgoing to replace that with cornstarchright so this is the second tablespoonof cornstarch I’m adding and sobasically swapping out two tablespoonsof your one cup of all-purpose flour fortwo tablespoons of cornstarch I’m justgonna whisk it together a little bit fora fourth or so it’s boys again andthat’s your substitution for the cakeflour all right so my dry ingredientsare mixed up I’ve got all my flour I’vegot a teaspoon of baking powder ateaspoon of baking soda 1/2 a teaspoonof salt it says course sea salts but Ijust use regular salt now I’m justpulsing the dry ingredients into the wetingredients I added them in threebatches so I did like a little bit firstpulsed that just for like a coupleseconds and then second batch thirdmuch of my dry mixture that was in myother bowl all right I’m adding all thewalnuts at once that’s two cups and thenpulse five to six times so for thechocolate chips I like to do a blend Ithink it adds a more complex chocolateflavor to the cookies so the recipecalls for two cups of semi-sweetchocolate chips and I’m going to do onecup of semi-sweet chocolate chips andthen a half a cup of milk chocolate andthen 1/2 a cup of dark chocolate sohere’s my chocolate chip blend it’slooking so delicious alreadyso these are the Ghiradelli morsels fordark chocolate the semi sweets are alsoGhirardelli and then I’ve got just astore brand milk chocolate I thought Imight need the Nestle but I didn’t haveto open another bag so I’m goodeverything is mixed together and itlooks so good so this is something elsethat’s not in the recipe but that I’veseen other people do you want torefrigerate this cookie dough for aboutan hour and that will help the doughstay up in the oven instead of thecookies falling really fast becausethese cookies are fat so they’re goingto be baked at a very high temperaturevery quickly so in order for the cookiesto stay as a large mound it’s going tobe very helpful for them to berefrigerated beforehand I’m gonna goahead and form these into large cookiesand then refrigerate them these arethese shaped cookies these cookies areformed by hand so they’re a littlerougher and they’re also gigantic do notskimp on this part or else you just haveregular chocolate chip walnut cookiesthey have to be big let me show you forcomparison next alike my head this is acookie don’t make it smaller it’s about6 ounces each it’s likehuge okay these are some fat cookies allright they’re thick to seize and nowinto the fridge they go for an houragain for comparison fist cookie fistcookie don’t make them smaller don’t doit all right here we goso here are the cookies I let them chillfor over an hour an hour is just yourminimum time so I looked into a littlebit longer and I preheated the oven to400 an important part of this recipe isto heat the cookie sheet in the ovenwhile it’s preheating because againthese cookies are meant to cook quicklyso that the outside is crispy while theinside is gooey all right I’ll go andput these on the pan alright these aregoing into the oven at 400 degrees for11 minutes bake only 4 cookies per panthese cookies are done when they’re alittle bit golden on the top and alsogolden on the bottom I’m going to showyou that we can see here there’sdefinitely a golden bottom in the dealwith these cookies is they’re kind oflike meat they’re so thick like you haveto let them set they’re gonna be gooeyright now but we’re gonna continue torest even after you take them out of theoven so don’t overcook them because yougotta let them rest and set after youtake them out of the oven I’m gonna goahead and slide these off the pan and dothe next batch last all right and that’sit so again these need to cool for atleast 15 minutes so they can set insidesare nukui the outsides as you can seeyour crispy they’re so goodso worth it I hope you give it a try andthat’s itI finished the Levein chocolate chipwalnut cookies I got all cookies out ofthe oventhey’re cool they look delicious Icannot wait to buy into theseWow which one should I break into seethis oh wow just look at that Center ohthat’s amazingthere it is folks if you decide to trythis recipe I hope that they come out aswonderfully as these dead they smell sogood[Music]I’m gonna go ahead and try one of mycookies[Music]that’s amazing[Music]Wow this is definitely better than thelast time I made them so yeah Idefinitely would go with the saltedbutter instead of the unsalted butteryeah Wowso clearly a little occupied now I’mgonna go and sign out enjoy making therecipe I’ll see you around[Music]you