So this is one of New York's most famous cookies from Levain bakery. It is Walnut
and chocolate chip and I am going to show you how you can recreate it at home
Hi Bold Bakers. This week we are taking a trip to the Big Apple where I am going
to show you how you can recreate one of New York City's most famous cookies from Levain
bakery. Levain bakery was opened up in 1995. And they became known all around
the world for selling these really chunky, thick cookies chock a block full of mix ins,
they're absolutely incredible people would queue around the block to get them. This just isn't your
average cookie dough. I know the secret behind it. I'm going to share it with you right now.
In your stand mixer, add in your softened butter, white sugar, brown sugar and a little bit of salt.
Turn on the mixer and mix on medium speeds until it's well creamed.
Next, add in your eggs cracking one that it mix up was incorporated as in the other. Let it mix and
then add in your vanilla extract. With a spatula, scrape around the ball just to make sure you're
getting all of the ingredients well combined. The consistency at this point is a very loose mix.
Here we're in a separate bowl I have some flour. Into this I'm going to add in some baking powder
and baking soda and I just give these ingredients a quick mix together. Now as your dry into your
wet turn back on the machine and continue to mix and just mix on a low speed until it combines
Take care not to over mix at this point. You don't want to over mix your dough because it can toughen
your cookies. So the last two ingredients to go in are the walnuts and the chocolate chips.
Now let me talk to you about these ingredients chocolate chips. Normally I would use chopped
chocolate bar but not for these cookies in the Lavain bakery they use chocolate chips
and chocolate chips only. You want them because they don't pool they hold their shape and it makes
the cookie nice and big gives that lovely like thickness. So we're going to add those in there.
Now for the walnuts, chopped walnuts, please toast them before you add them
into their cookie. The flavor is so much fatter. They're like toasted or nutty they're just like
so much more fragrant. So toast them chop them and then add them into your cookie dough.
Once everything is in there, just turn back on your machine. Turn on the machine again and just
mix it until these ingredients are combined. Just a few seconds then turn off the machine.
This cookie dough is chock a block you are going to see tons of nuts and chocolate chips in here.
So now it's time to shape our cookie dough. We are going to scoop eight even balls roughly around
five and a half ounces each. These cookies are going to be really big and you want them
roughly around the same size so you get the exact same bake and the same texture in the middle.
Portrayed tray of cookie dough into the fridge and chill for a minimum of two hours but up to
four days in the fridge. So why it's important to chill cookie dough is super important. It
gives you much better and results and gives you better flavor. You can chill this cookie dough for
a minimum of two hours but up to four days in the fridge or freezer. This is where we get into aging
of cookie dough where the flavor just develops over time it gets so much faster. So the thing
about these cookies is that you did not want them to be at room temperature when they're going into
the oven. You do want them to be nice and chilled and it gives you that iconic Lavain cookie that's
really thick and mounted on top. So when you're ready to bake your cookies off we are going to
bake only for portray. Like I said these are big cookies and want to give them their space,
space them out evenly. Now notice I am not going to flatten these cookies we are going to leave
them in that lovely mountain shape. This is what gives us a thick cookie. Pop them into a nice hot
oven at 350 degrees Fahrenheit or 180 degrees Celsius for roughly 20 to 22 minutes. So while
I have you here I wanted to remind you about the bowls baking Academy our courses are in full swing
this month we did breadmaking come February we are going to be delving into a world of cheesecakes
really unique recipes really special you will learn a lot all the information about the board
baking Academy can be found in the description box below. I hope to see you guys there.
These look amazing Look at the size of these cookies are ginormous. And you see how lovely and
thick they are. That's because we didn't flatten them down. They were chilled from the fridge they
went in and a scoop into the oven. So you're going to get a certain image of thickness when
you do that. This is exactly what Lavonne bakery does. These amazing thick cookies are chockablock
with stuff. Look at that and just be careful. Like I said 20 to 22 minutes don't go over because what
happens is you start to overbake the inside and we want to just a little bit almost gooey soft,
like perfect. Let them relax for around 15-20 minutes and then they're ready to enjoy.
So that get in here and check out that cookie it is a behemoth. It is as much chocolate chips
and walnuts as it is dough. It is heavy with mixins just check that out. And then look at us
gooey center. Oh my gosh. Crispy on the outside, perfectly baked in the middle a nice and soft,
melty, rich, sweet, a little bit of salt in there. This is I would say probably one of
my all-time favorite cookies. You're not going to want to miss this one. The recipe is on my
website and make sure to check out all my other baking videos. I'll see you again really soon.