I just made these and they were SPECTACULAR! 🤩 I used walnut in mine and followed all ingredients and procedure. They look exactly like yours! The cookie has great height to it too and tastes amazing! For anyone who wants to try this recipe out, GO AHEAD AND MAKE EM 🤍 Thank you for this recipe, Steph!
@@BakedbySteph Hi, Steph! Do you have any tips on how the cookie will hold better? Mine holds up, but it's a little softer than I would want. Should I increase baking time? Thank you!
Thank you for making this so easy! I made them last night and they're some of the best cookies that I've ever had! I spend a lot of money on "My Cookie Dealer" cookies. Not anymore. With this recipe I can use different mix-ins to make entirely different cookies. You rock!
From one baking Steph to another, these have got to be some of the closest looking recreations I've seen. They look awesome! I can't wait to try your recipe!
These look amazing! I’ve tried a few Levain inspired recipes and can’t wait to try yours! Haha I personally love pecans over walnuts too! Will let you know how it turns out :)
I wanna try the brown butter method with these, a half and half ratio with the cold cubed butter. Just to see the final outcome with the nutty taste from browned.
Hi Steph, ...am from Indonesia..the.cookies looks.soo yummyyy...I wanna know when put the cookies at the oven, used only the bottom heat or both??thank u Steph..
Hi! I placed the cookies across two shelves, both the top and the bottom. I have a fan assisted oven. If you don't, I would recommend turning the trays half way through the baking time. Hope this helps!
I made these but they were salty and left a funny after taste. I used salted butter, could that be the problem or would it be the baking Soda or baking powder?
I followed the recipe but my cookies still went flat and big , what did I do wrong! I froze them too for nearly 3 hours. I want them really fat. Any tips?
Hmmm...I would make sure the oven and the tray were preheated before popping the cookies in. Also, in my experience, raising agents such as baking powder can be the culprit if they're out of date as they tend to sit in our cupboards for a long time, so perhaps check the Best before on there!
Yes! Baking soda is the term more often used in America and Bicarbonate of Soda is used in the UK, but they are the same thing. The tricky one that often trips me up is Baking 'Powder' as this is different. It's Bicarb of soda + cream of tartar. I hope this helps :)
You're confused because in the video she says she added baking soda and bicarbonate of soda, I think she meant baking powder and bicarbonate of soda. The recipe states baking powder and bicarbonate of soda. It was just a slip of the tongue probs, I hope that helps.
They look super gooey, looking forward to your new videos! Just subscribed!:) Ive just uploaded my take on The Levain cookie- feel free to check it out!
Looks so dry raw diabeticly sweet and unappealing at the same time. Like thick bricks. I don't get why people would crave big gobs of sugary dried bricks that u need a gallon on milk to eat. But I guess it's a thing!🤭
I just made these and they were SPECTACULAR! 🤩 I used walnut in mine and followed all ingredients and procedure. They look exactly like yours! The cookie has great height to it too and tastes amazing! For anyone who wants to try this recipe out, GO AHEAD AND MAKE EM 🤍 Thank you for this recipe, Steph!
thanks so much for taking the time to leave feedback! ❤️
@@BakedbySteph Hi, Steph! Do you have any tips on how the cookie will hold better? Mine holds up, but it's a little softer than I would want. Should I increase baking time? Thank you!
i have tried SO many recipes and this is the only one that’s worked out for me! i loved it - thank you so much!!!
YAY! So happy to hear that! xx
hi steph! do you have a chocolate version of this recipe?
@@mali7akhan did you get a chocolate version? :)
@@christinascott8990 not yet! 🍪
Thank you for making this so easy! I made them last night and they're some of the best cookies that I've ever had! I spend a lot of money on "My Cookie Dealer" cookies. Not anymore. With this recipe I can use different mix-ins to make entirely different cookies. You rock!
From one baking Steph to another, these have got to be some of the closest looking recreations I've seen. They look awesome! I can't wait to try your recipe!
Aw thank you so much! Your comment made my day :)
These look amazing! I’ve tried a few Levain inspired recipes and can’t wait to try yours! Haha I personally love pecans over walnuts too! Will let you know how it turns out :)
Yay! Keep me posted, I'd love to know how they turn out x
Did you try them?
@@user-qy6tu9ip9v Yes I did, they turned out great! Very tender and fragrant
@@BakedbySteph they were PERF, steph! made them a few times since you shared your recipe and method
I made it today it was amazing thk u for ur recipe
You are so lovely, love the way you speak. So elegant and eloquent♥️
Is corn flour the same as maize flour?
I wanna try the brown butter method with these, a half and half ratio with the cold cubed butter. Just to see the final outcome with the nutty taste from browned.
You can "brown" milk powder which is pretty much the same
Same here! I will chose pecan! I love them so much!
Hey I really loved your recipe!!
These really look amazing, can’t wait to try it out!!
Is there any substitute for egg just wondering
Thanks💗
Thank you so much for these !!!
Just came across your channel!!! Love your content 💞 honestly can’t wait to try this recipe !!! 😍
Thank you!
Best recipe the starch definitely a must!!! Thank you xx
This came out awesome! I just had one problem. My cookies turned out too soft and crumbly. Any idea why? Thanks xx
Thank you am currently unemployed and these recipe help me gain a income
👍🏻
These look great, Steph - I’ve been meaning to try my hand at the Levain style cookies. Thanks so much for sharing 😊
This looks so delicious!
I made it today it is so good . My only question is how many calories per piece 🤔?
Could add up the recipe in Cronometer and divide the total by the number of cookies. Or just live your life and enjoy the cookie 😂
Wow look great ! will make them soon too !
Haven't made these yet but they look AMAZING!!!
Amazing, can’t wait to try x
Too good and made easy😍
Hi Steph, ...am from Indonesia..the.cookies looks.soo yummyyy...I wanna know when put the cookies at the oven, used only the bottom heat or both??thank u Steph..
Hi! I placed the cookies across two shelves, both the top and the bottom. I have a fan assisted oven. If you don't, I would recommend turning the trays half way through the baking time. Hope this helps!
@@BakedbySteph thank u so much Steph
I made these but they were salty and left a funny after taste. I used salted butter, could that be the problem or would it be the baking Soda or baking powder?
Heyy, these are grt but one question, my cookies get really soft and brk easily after a day? Whht cn be the reason?
How about making it smaller, how long should i cook it or should I change the temperature?
I halved each cookie to 3 ounces and baked them for half the time (10 mins) and they turned out just as great!
Hi! What recipe can you use if you wish to sell these? Triple ingredients? Just asking. Thank you!
looks good and delicious madam i wish i can taste it
Can I freeze these for a few days before baking?
please recommend which chocolate you used?
Hi ....looks super yummy 😋 will try surly 😀 I hate any kind of nuts in my cookies....It will change total texture If I skip nuts?
I’ve made them without nuts several times and they were still great! ❤️
Thanks
What is the American conversion for this recipe?
can i substitute cornflour in any way or omit it
idk if you will see this but does this still work and taste good if you don't add the
Hi steph! May I know what brand of choc chunks did u use? Thank you!
Hi! I used a mix of Green & Blacks 70% dark chocolate and Dairy Milk milk chocolate :)
Do you know the difference between jelly and jam?
What is the American conversion? Looking it up it shows different measurements so not sure which one is accurate or not
They look amazing !!!
Where abouts are u from I can't workout the accent 🙈
I am originally from Northern Ireland but have lived in London for 8 years...no one can ever figure out my accent 😂
@@BakedbySteph oh okay makes sence hahaha
I followed the recipe but my cookies still went flat and big , what did I do wrong! I froze them too for nearly 3 hours. I want them really fat. Any tips?
Hmmm...I would make sure the oven and the tray were preheated before popping the cookies in. Also, in my experience, raising agents such as baking powder can be the culprit if they're out of date as they tend to sit in our cupboards for a long time, so perhaps check the Best before on there!
Enjoyed your video, recipe and personality. slSubscribed
Thanks so much!
Is cornflour the same as cornstarch in the USA?
I was wondering the same thing. Is it the cornflour for tortillas?
Yes
What brand of white corn flour did you use?
I used Sainsbury's own brand cornflour for this recipe but I don't have a particular favourite brand, any cornflour will do!
Hi, what weight are the cookies before baking?
6oz / 170g
Is baking soda the same as bicarbonate of soda or not? I'm so confused
Yes! Baking soda is the term more often used in America and Bicarbonate of Soda is used in the UK, but they are the same thing.
The tricky one that often trips me up is Baking 'Powder' as this is different. It's Bicarb of soda + cream of tartar.
I hope this helps :)
@@BakedbySteph thank you so much!! 😘
You're confused because in the video she says she added baking soda and bicarbonate of soda, I think she meant baking powder and bicarbonate of soda. The recipe states baking powder and bicarbonate of soda. It was just a slip of the tongue probs, I hope that helps.
😊
Do I really have to freeze them..
Yes! From experience whenever you don't freeze them they spread out and look awful.
Is it corn starch or corn flour?
Cornflour :)
Mmmm😋😋👍👍
For more than two hours. Like overnight, And then just let them thaw out a bit before baking them? Lmk if anyone has tried this:)
They look super gooey, looking forward to your new videos!
Just subscribed!:)
Ive just uploaded my take on The Levain cookie- feel free to check it out!
Awesome, I'll check it out!
356 degrees Fahrenheit
6oz is too much... For health and moderation. I've made them at 4.5oz and it's perfect size.
Hey Steph you have crazy eyes
It's disgusting, there is too much butter.
Looks so dry raw diabeticly sweet and unappealing at the same time. Like thick bricks. I don't get why people would crave big gobs of sugary dried bricks that u need a gallon on milk to eat. But I guess it's a thing!🤭