Tips on making the famous Levain Cookies from NYC! 🍪
The NYC Levain cookies are famous for a crispy exterior with a soft, slightly underbaked interior.
There are lots of recipes out there, and I took some of the most important tips from each one and used ChatGPT to confirm and test techniques. Some important steps:
-using melted butter to help dissolve the sugars and is easier for home cooks to make just with just a bowl and whisk
-leaving the ‘rough edges’ on the cookie balls for crispier textures#
-chopped chocolate (instead of chips) for the variety of small and big pieces
-chilling for at least 4 hours (preferably overnight) for the flavours to come together
-sift or spoon & level your flour, don’t scoop
-baked the chilled cookie balls at 400 F for 10-12 minutes
-Important!!** Lots of home ovens *beep* when ready, but haven’t actually reached full temp. If you don’t have an extra oven thermometer to check, it’s advised to wait another 5-10 minutes after the beep to make sure it’s actually at 400!
-Guys, cake flour is not the same as boxed cake mix
If you don’t like dark chocolate chips, you can raise the milk chocolate ratio or just use semi-sweet entirely.
Here’s my Walnut & Chocolate ‘Levain’ Cookie recipe:
Wet Ingredients:
1 ¼ cup unsalted butter, melted but not hot (*if you are omitting nuts, use 1 cup of butter instead)
1 ¼ cup packed brown sugars
½ cup white granulated sugar
2 large eggs
2 egg yolks
*Splash of vanilla (optional)
Dry Ingredients:
1 ½ cups cake flour
2 cups AP flour
1 tbsp cornstarch
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
Toppings:
2 cups of chopped chocolate (I like semi-sweet)
1 cup coarsely chopped walnuts
*While Levain is known to cream cold butter with sugar for their cookies, this method is mostly for home bakers who typically do not have the equipment to do so!
P.S. Happy Birthday @laiiners & Pat!
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Comments (15)
I’ve made this several times now. The only time the dough didn’t perform right was when I added hot melted butter as opposed to warm or cooled melted butter. Since I’m melting butter anyway, I go ahead and brown the butter. I also split the mixture- one with the sweets listed, the other with toffee bits. This recipe as-is is absolutely perfect
is it just me or the batter is very runny?
Can someone write it in grams? Thank u
I use room temp butter. Melted butter fails every time. The cookies just spread too much.
Do you have this in grams ?
Absolute Fire. Follow the directions exactly. I have had the pleasure of tasting these cookies made by Angus and I need him to start selling them online!
This recipe is great. Cookies are thick and not too cakey!!!🔥🔥
What ounce cookie scoop do you use for this?
Hey, he says three egg yolks and two eggs but the directions call for two eggs and two egg yolks. Does anybody know which is correct?
👏👏🔥😍
Don’t do melted, do room temp butter and cream the butter and sugar. When you do eggs - room temp and add an extra yolk, they also should sit in fridge overnight to relax the gluten
Recipe pls
Looks so good!!!
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Why does the amount of butter in the video doesn't look like 1 1/4 cup? Mine ended up looking too sticky. Helppppp @itsangusnguyen