Cookies Recipes

Recreating Levain Chocolate Chip Cookies Feat. Binging with Babish

Posted on Author videobakery Comments(134)

Figuring out how to make one of the best chocolate chip cookies is definitely going to incur some travel fees. The coveted New York Levain Chocolate Chip Walnut cookie is deciphered… or at least as best as I could.

Check out Babish’s Video Feat. Yours truly Here: https://youtu.be/bSYdABrPrtM
Babish’s Channel: https://www.youtube.com/bingingwithbabish

Ice cream scoop I used for perfect cookies: https://amzn.to/2STEEqS

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Ingredients you’ll need:
1.5 cups (230g) cake flour
2 cups (275g) all purpose flour
1.5 tsp (5g) kosher salt
2 teaspoons (8g) corn starch
1/2 teaspoon 6g baking soda
1.25 cups (280g) unsalted butter
1.25 cups (285g) brown sugar
1/2 cup (115g)white granulated sugar
2 eggs
3 egg yolks
2 cups (165g) walnuts
1lb (450g) chopped chocolate

Original of the video here

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Video Transcription

people have been begging me to remakethe worldliness chocolate chip cookiesfrom levan bakery row I don’t need to goall the way to New York to try thembefore I did that logically obviouslyI’m like that let’s go is it bad if I’venever had one beforewell we’re going now so sorry it’s nevertoo late okayit’s never too much it’s fine elevenyears ago now that I have my first loveokay this is a New York staple at thispoint I don’t know what kind of cookieyou’re into but this is a basically aball of warm cookie dough with a vaguelycrispy exterior it thick bastard this isa thinking man’s cookie yes I like thiscar doesn’t go 0-60 that fast but thepeople will literally ride either theline or a quarter into your lane andeverybody’s kind of they’re like that’sfine and I’m like this isn’t this is notwhat I change the expect okay we’re herein the beautiful Upper West Side at theoriginal Levin cookie bakery Levinbakery I keep telling cookie Baker oneof each cookie place yeah pay dirt[Music]all right let’s dig into one of thesemush look at the bottom looks greatdon’t stick my thumb off Wow oh wow it’snot exactly how I described it good nono it’s just like it’s just a lot betterthan I thought blowing my mind how goodthis is also having this like thickertexture is like you maintain sort ofdewy liquidy chocolate that won’t happenwith it normally they probably go prettylight on the baking soda baking powderrichness maybe more egg yolks maybe Idon’t know I really don’t know it’s kindof a well guarded secret so you’re gonnatry to recreate this at home I think Ican do it so everybody in the world canexperience this it’s your turn to wellthat was fun now we’re back in town andI think we’re ready to take on thischallenge or even get started just wantto say a quick thank you to BenjaminBabbage Andrew thank you we appreciateyou we love you and we kiss you and onemore thing I have a collab video thatwent up on Babbage’s channel there willbe a link in the description but youshould go click that and watch it it’sbread you know you like that all rightso not to flex but I actually got thisright on the first try so I’m flexing acouple of important notes here thechocolate that you’re using you want itto be relatively dark like 60 to 70%cacao so make sure that that’s on theboard no milk chocolate the second thingthat you want is you want to use cakeflour no all-purpose flour I don’t wantto hear substitutions please use cakeflour you know how I feel about thatcake so you gonna start off with one anda quarter cup for 280 grams of unsaltedbutter bring it to a melt with wait noyou know what I meanso that’s it aside and let it cool alittle bit then rough chop one pound or450 grams of dark chocolate but like alot like this sort of some randomizedpieces some big some small some tiny youknow yeah in a medium-sized bowl combineone and a half cups our 230 grams ofcake flour and two cups or 275 grams ofall-purpose flour why don’t haveteaspoons are 5 grams of kosher salt and2 teaspoons or 8 grams of cornstarch anda half a teaspoon or 6 grams of bakingsoda give that some whiskey whiskey tostand mixer fitted with the whiskattachment and yes you can do this byhand in a regular bowl with a whiskdon’t worry ABone on 1/4 cup or 285 grams of brownsugar light brown sugar and half a cupof 115 grams of white granulated sugarbegin whisking down on medium speed andthen slowly stream in your butter what’sthat all together until it looks niceand creamy like this then to that oneegg at a time you’re gonna add two eggsfollowed by three egg yolks making sureto incorporate them in between each eggof course and once you’ve got a nicesmooth homogeneous little thing going onhere switch to the peddle attachment andthen mix in your flour mixture don’tforget to spill a bunch of flour allover the place when you’re pouring intoyour mixer because for some reasonmixtures are built this way in such away that you always spill flour I don’tknow I’m blaming the mixer instead ofmyself that’s just how it goeswhat’s your dough is nice too smooth goahead and fold in two cups are 165 gramsof rough chopped walnutsI’d recommend toasting your walnuts bythe way and your chopped chocolate andalso uh maybe don’t do this in a machinebecause it’s a little bit rough on yourmachine soda and there you go there’syour nice little cookie dough now numberone tip with these if you want them tobe tall you need to chill these so wrapthem up and put them in yourrefrigerator for at least 45 minutes thelonger you chill them the taller they’llbe I mean you can only give them so coldbut you see items like sofas Ward andyou’ve got your chili boy right now weneed to talk about scooping scooping isvery very important here upon furtherresearch I found on their website thattheir cookies typically average around 6ounces in size so that’s what we’regonna do we’re gonna make a six ouncecookie ball and you want these balls tobe tall I know this sounds weird but Ifound that a Vollrath four roundstainless steel Disher works really wellif you stuff it in there really nicelyoven like the description for that ifyou want to use that if you don’t have ascale whatever do what you want to dobut get nice balls okay then justarrange them onto baking sheets linedwith parchment paper I had six here I’drecommend doing four on each tray justto have extra room if you want these tobe extra tall I would recommendrefrigerating them for 25 more minutes Idid not and you will see the minorconsequences in a bit next you’re gonnaplace them into an oven set to 425degrees Fahrenheit or 220 Celsius yesvery hot for 10 to 13 minutes or untillightly browned on the outside you wantthe inside to be a little bit underdonethat’s the goal here and so here theyare here’s a little side-by-side justfor comparison I think we did prettygood here guys you know considering wegot this on the first try and they’repretty darn close let’s say they’reabout 85 to 90 percent of the way therein terms of similarity but do you wantto know what it is a hundred percent ofthe way there[Music]or guys and that is it so I feel prettygood about this I don’t think that theywere perfect I think they could havebeen a little bit taller and I think ifyou wanted them taller you just need tochill the dome much longer I onlyshelled mine for about 30 or 45 minutesagain thank you so much to Andrew up waycave inching with babish everybody callshim babish yeah Bradley own he calls himBobby hey Bradley only if you’rewatching cuz kiss love you hit me upthat was a ton of funBabbitt hello that or should I have beentalking for a while I’ve hinted at it abunch everybody kind of already figuredit out pretty early on so thanks forthat I’m also doing a collaboration onhis channel there will be a bread videoover there like I said earlier be sureto go check that outthere will be a link in the descriptionbut with all that said if you enjoyedthis video or you learned somethingleave a like subscribe and I will seeyou next timealso don’t forget to subscribe to babishtoo these are the freaking descriptionbro go go get that that DEP buttonplease[Music]

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