Giant Levain Bakery Chocolate Chip Cookies By June | Delish

SO. HUNGRY. NOW.

BEST RECIPE EVER, THANK YOU SO MUCH

Thank You for the recipe, p.s this music is giving me anxiety 😢

누나 덕분에 성공했어요, 어디서도 알려주지 않은 더블 트레이 방법으로 성공했씁니다 감솨합니다!

Chocolate cookies levain copy cat as you said😊.thanks

Thanks for sharing.appreciate it much.God bless

i just made these! i made some changes with the walnuts (roughly chopped) and chocolate bars instead of chips, and they turned out really great! the egg at the end is a game changer, totally worth it, i even made the cookies smaller (i wanted several cookies lol) and they are absolutely delicious, sweet salty, soft crumbly goodness. thank you for the recipe!

The cookie looks like a Levain but it doesn’t taste like it sorry

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 ❤

Thank you so much ❤️ from.🇵🇭

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.

Esse 260g APF oque seria ?

I'm gonna watch it despite frying the voice

I love her videos. Thanks so much.

I'm here to sacrifice my taste buds for your culinary experiments!

Hello. Lovely recipe. Do I need to have a FAN OVEN or the regular oven is fine to make this recipe? Thank you in advance.

These look slightly more baked than Levain, which I think is a good thing. The one time I went to the bakery and got one, I felt is was just too undercooked on the inside and that you couldn’t break up the cookie at all.

Joshua wasserman’s take on those cookies way better!!!

This is great, but just one thing for those of us in the UK... "sticks of butter" mean nothing to us so it's worth giving weight as well so we can try making them for ouselves.Thanks for showing us how you made them.

Looks like chocolate chip muffins 😍

What about the chocolate ones? What substitution can we use?

How do I turn this into double chocolate?

Loved this,, sure bake it myself🙏

I'm planning to bake these tonight, but do I put this on the bottom rack? HELP PLEASE!!!

Very detailed video on the correct process, which is appreciated, but.....the "Tiger Mom" baker needs to develop a personality. Crying out loud, at least "act" like you're having fun. .....and ditch the RBF girl. Geesh....

Wow good job.. ❤

5 eggs this time 😩

My bottoms blackened and it was mushy inside. I gotta figure out what happened

I've made this 3 times and its always a winning recipe. thanks

This recipe took me 4 eggs to make a dough like consistency

Bring Back June please!

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.

Can you make this without a stand mixer?

I would try browning your butter….This is how I make to most amazing cookie, oh, and whip the browned butter with the sugar until it looks like Carmel and let it rest for a day in the fridge . ✌🏽

I baked this recipe twice. I love it even it is not like the original Levain which I haven’t had a chance to taste it yet 😂😂😂

Appreciated for testing this cookie 🙏🙏👍

I hate that I have to pay for the recipe i am low income and can't pay for them. I was nice that some one down below typed it all out. I real love you're You tube videos

Hi June! Can I add cocoa or matcha or red velvet powder in this recipe? Hoping to use 1 base with different flavors! :)

My cookies had butter leaking from the base whilst baking and had spread really thin. I didn't add the baking powder and I chilled them in the freezer overnight?

I cnt wait to try this thank you

I am looking for a small dark real chocolate Crispy chunky nuts cookie.

Is 375 F or C?

딕헌터 여장한줄

June's a great baker and I always enjoy watching her. However, I'd pay money to get someone to get that section of hair out of her eyes.

you Rock! thank you

Can u still use AP flour? Dnt hv cake flour

What rack in the oven is best for the cookies?

Thanks for sharing. Great recipe, had to try it myself.

If I make less heavier cookies, can I still bake them for 25 minutes? Or do you think they will burn?

I need to bake 100 cookies but not so big so idk what to do, please help me 😭

Great Job!