The BEST Chunky Cookie Recipe Ever| Karamel Bakery Chocolate Chip Cookie| Giant Levain Style Cookies
HTML-код
- Опубликовано: 28 авг 2024
- This chocolate chip cookie recipe makes the best levain bakery-style or caramel-style cookies. This recipe is my take on them and the good news, they are easy!! If you love thick chunky cookies that are crispy crunchy on the outside and gooier molten on the inside, this recipe is for you. I have so many cookie hacks and tips in the video that will ensure you get the best cookie every single time.
Recipe - Makes 6 Larger (170gm cookies) or 8 Medium (125gm Cookies)
1/2 cup (113gm) Butter - Colder than Room Temperature*
2/3 cup (135gm) Brown Sugar - I mixed 67gm Brown + 67gm Dark Brown
1/2 cup (100gm) White Sugar - Add 125gm if you like more sweet
2 Large Eggs + 1 Yolk - Straight from the fridge
1.5 tsp Vanilla
1.5 cups + 2 tbsp (200gm) AP Flour
1/4 cup (25gm) Corn Starch / corn flour
1/4 tsp (1.5gm) Baking Soda
1 tsp (4gm) Baking Powder
1/2 heaping cup ( approx 115gm) Semi-Sweet Chocolate ( I used 55% baking chocolate chips)
1/2 cup ( approx 100gm) Dark Chocolate ( I used 70% snacking chocolate)
1 cup (100-115gm) Walnut - Can be replaced with more chocolate chips or 2 tbsp flour
1.5 tsp (9gm) kosher salt
* The temp of the butter is very important. If it's too soft and melting the cookie will spread more. Ideally, the butter should be at a temperature where you should be able to press it and leave an indent that holds shape.
**If you are baking them post-freezing in the winter months you might want to Give them 5-8 on the counter or in the fridge (depending on how cold it is) before putting them in the oven.
NOTE: If it's too hot & humid or your cookie dough is too soft, freeze them for an hour and bake frozen.
Method:
1. Whisk butter (not whip). Then add sugar and whip again to a crumb-like texture.
2. Add eggs and whip on medium to medium-high (speed 6 of kitchen aid) for a minute or two until a bit fluffy and pale in color.
3. Change to paddle attachment or use a spatula and gently fold in dry ingredients, just a couple of stirs. DO NOT OVERDO IT! Also, the dough will be a little wet and hence it's mandatory to chill it.
4. Now add all chocolate and walnuts. Divide the dough into 6 cookies each weighing 170gm or 6oz for large giant cookies.
5. Let the raw cookie dough balls chill for at least an hour in the fridge or freezer depending on the weather.
6. bake at 380F for 18-20mins or till the top of the cookie is no longer shinny or glossy.
7. Let cool on a wire rack for 8-10min. Serve & Enjoy!
FOR THOSE NOT HAVING EGGS AT HOME:
First, I dont understand how this video doesnt have trillions of likes already!
Seriously so underrated!
Anyway just tried making cookies with this recipe, but unfortunately realised in the middle of the process that I didnt have eggs! So I replaced them with grilled almond butter, and almond milk. It was SO so good, perfect texture and all! First time making cookies without eggs but turned out delicious Im amazed I just love this recipe
Thank you so much for your support and love. It means the world to me. And even more so for sharing the egg free option. It will be super helpful for many people ^_^
@@TheHomeMakerBaker thank you for this amazing recipe, I already have family members asking me to bake some for them even saying they ll pay me that s how much they loved it lol
Oh wow! That is amazing =]
Thank you for sharing this in real time, and not in a bunch of cuts, it really helps beginner bakers like us
I tired your recipe and came really good.. it really have that levain cookie texture! Thank you for this recipe ❤️
I am so glad to hear that 😍
They look so good
Lovd the oven shot ,look so.good
Thank you dearest 🤗
i will try you recipe sooner and get back to you.... thank you for sharing.. :) 😍
I just tried this recipe and it turned out nearly perfect!
The cookies came out just like the ones in the video. But they’re a little too sweet in my opinion, so I might reduce the amount of sugar next time. Also, I’d add a few extra minutes in the oven to make the cookies as crispy as the ones in the video, though just know that every oven is different.
Other than that, I loved the cookies and definitely would make again.
I am so happy to see that you tried and enjoyed the cookies. For the sugar, be careful when reducing it as that can alter the end result but a little bit should be fine :)
I personally love using 70% plus chocolate so there is a nice contrast with all the sweetness and also a sprinkling of sea salt works wonders ;)
@@TheHomeMakerBaker
Thank you for the tips! I’ll keep them in mind :)
to be honest, most online recipes add too much sugar to cookies, I'd say that 1/2 cup sugar is satisfactory enough for cookies
These big fat delicious mouth watering cookies just got you a new subscriber. ❤️ Jazzakallah Khair
☺️
Perfect!!!! Thank you 🙏
Thank you for sharing! New friend here, love your video
Thank you so much. It means alot 🤗
Been waiting for this recipe for so long ♥️😍 Can’t wait to try them they look absolutely perfect 😍😍
Looks amazing
Can’t wait to try them
zabardast masha Allah 😊
Hi! I followed the recipe but my batter is still kinda wet. It puffs when baked but it doesn't have that cracky and rough texture like the levian cookies (which I am trying to achieve) since I had to roll it while it is still sticky, hence becoming smoother. Does butter and sugar affect this? Thanks!
Hey. Try using cold butter to start with that way your butter is still cold when everything is mixed in. Also refrigerate longer like overnight. Hope that helps.
Hii..what has to be the baking mode? Upper and lower both rods or only lower rod or upper rod? I mean can u pls mention the baking mode for cookies?
when cooking cookies it should be both lower and upper rod
So yummy😍😋
Wow so crispy on the outside
Is it really that bad if they’re raw on the inside even just a bit?
Its not like its chicken… or poultry.
People eat the flour mix and cookie dough raw all the time 🤷♂️
What is corn flour? Is there anything I can use in it’s place? I could not find corn flour in my local grocers. Thank you
Use corn starch, they are the same. The one used to make slurry and added to dishes for thickening
@@TheHomeMakerBaker Thank you!
👍
Hi mam you on both upper n bottom rods or only bottom rod of oven.
I am not sure what that means? Could you please explain 🙃
Is it raw walnut or roasted one?
I know this is late but did you use scale or cup in your recipe in the video
I use and recommend a measuring scale but i have mentioned the recipe in both cups as well as grams.
@@TheHomeMakerBaker omg, you replied. Thank you!! 🥰
Can I make these without a mixer?
Try my brown butter cookies if you dont want to use a mixer. They are super easy and the video has many variations for the dough
hi, what can can I use to substitute semi-sweet chocolate?
Dark chocolate if possible. Anything above 50%
Hello, which chocolate is the best to use for this?
I like to mix semi sweet (55%) and dark (75%) you could use milk chocolate but i find it extremely sweet.
What is AP flour? What kind of flour is this?
All purpose flour
@@TheHomeMakerBaker Οh ok,i didn't understand it😄 thank you very much 👏🔝💯
Jesus is the Way the Truth and the Life!
I made them and they falttened our in the oven, not as thick and look like a normal thin cookie :(
Did you let the cookies cool in the fridge before baking them?