tag:blogger.com,1999:blog-4734661734741062821.post6959224064587739308..comments2023-09-11T12:32:49.569-04:00Comments on Judy's Kitchen: COPYCAT LEVAIN BAKERY CHOCOLATE CHIP WALNUT COOKIESJudyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-4734661734741062821.post-32016437094025277732012-10-07T22:54:56.468-04:002012-10-07T22:54:56.468-04:00very good!very good!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-25847934631847749862011-11-09T19:59:02.240-05:002011-11-09T19:59:02.240-05:00Anonymous, you are welcome and so glad they turned...Anonymous, you are welcome and so glad they turned out for you.Judyhttps://www.blogger.com/profile/03441108568751750583noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-80647263425045181162011-11-09T16:49:48.552-05:002011-11-09T16:49:48.552-05:00Hi Judy,
Thank you for the recipe. I made these to...Hi Judy,<br />Thank you for the recipe. I made these today and they are delicious. I forgot to add the salt, but I do not notice any difference from the ones I have purchased at Levain. I used 1/2 tea of espresso powder and baked the cookies at 350 for 12 minutes.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-88062472283966726442011-10-24T10:58:27.780-04:002011-10-24T10:58:27.780-04:00Jennie, Buy an oven thermometer. They're chea...Jennie, Buy an oven thermometer. They're cheap (under $10) and then you'll know if your oven is truly baking at 350F when it's set at 350F. Otherwise, you're just stabbing in the dark. If you experiment, do so with one or two cookies so you don't waste a whole batch if the experiment goes awry. PS, I didn't get good browning at 350F, but I could have if I left the cookies in longer. But then the centers would be ruined. Here's one more trick to try: Underbake the cookies by several minutes. Cool them, then rebake. The edges will be crispier, you'll get more browning, and the cookies will still be soft in the centers. I've tried it for other cookies and it works.Judyhttps://www.blogger.com/profile/03441108568751750583noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-53230177546879200832011-10-23T21:57:58.150-04:002011-10-23T21:57:58.150-04:00Like Karen, who posted on 4/21/11, my cookies turn...Like Karen, who posted on 4/21/11, my cookies turned out great except that they did not brown at all at 350 degrees - even with an extra 4 minutes in the oven. I will try a higher temperature next time, but I wonder if cooking them on a higher rack in the oven would also help?Jenniehttps://www.blogger.com/profile/10692986944461712951noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-58571537008194274502011-06-09T21:10:47.303-04:002011-06-09T21:10:47.303-04:00Thanks very much Judy, I am hoping to try both rec...Thanks very much Judy, I am hoping to try both recipies this weekend. Supermarkets in Australoia dont sell peanut butter chips, but I have just found an American supermarket that does. <br />Thanks again<br />SusanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-50242346562973324452011-06-06T13:50:42.953-04:002011-06-06T13:50:42.953-04:00Hi Susan, A stick of butter is 113 grams.
Here i...Hi Susan, A stick of butter is 113 grams. <br />Here is Lisa's copycat version of the chocolate PB cookie:<br /><br />***Lisa's Levain Copycat Dark Chocolate Peanut butter Chip Cookies (**Yields 1 dozen cookies)<br /><br />Ingredients<br />2 sticks cold and cubed unsalted butter<br />1 1/4 cup granulated sugar<br />2 eggs<br />1/4 to 1/2 cup good quality Dutch cocoa powder<br />2 1/2 cups all-purpose flour<br />1/4 tsp Kosher salt<br />3/4 to 1 teaspoon baking powder<br />1 cup semi-sweet chocolate chips<br />2 cups peanut butter chips<br /><br />Directions<br />Preheat oven to 350 degrees. In bowl of electric mixer fitted with paddle, cream together butter and sugar until well blended and fluffy. Add eggs and beat until well-incorporated, then beat in cocoa powder. Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each, and place each on sheet pan lined with parchment paper. Bake in the preheated oven 16-20 minutes depending on how gooey and raw'ish you like the middles (I bake mine at 375 for 18 minutes, as I prefer a less raw'ish' interior), taking care not to overbake. . Let cool on a rack and store what you don't immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.<br /><br />** - The Levain Bakery uses 6 oz of cookie dough per cookie.. If you want 12 cookies out of the above recipes, a little over 4 oz per cookie (4.1 to 4.2 oz. Use a kitchen scale) will get you that. If you want to use 6 oz of cookie dough per cookie, you'll probably get only 6-8 cookies. However, a little over 4 oz makes a cookie just as thick and huge, so you don't even notice the difference.<br /><br />*** - Regarding the Dark Chocolate Peanut Butter cookies. I used Dutch-process cocoa. If you use basic, natural unsweetened cocoa (you know, your basic Hershey's in the brown can or whatever), add 1/4 tsp baking soda to the dry ingredients. Also, if they're too 'chocolatey' and rich for you, use only 1/4 cup cocoa powder, and add 1/4 cup extra flour.<br /><br />Note1 - The Levain Bakery doesn't use vanilla extract in their cookies, as they feel it's unecessary. However, some feel you need it. You can add 1 tsp if desired. Just add it after each egg is incorporated.Judyhttps://www.blogger.com/profile/03441108568751750583noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-70522478532406948542011-06-06T02:54:56.181-04:002011-06-06T02:54:56.181-04:00Hi Judy,
Can you please explain how many grams a...Hi Judy, <br /><br />Can you please explain how many grams a "stick of butter is?" I am from Australia but I recently visited New York and stumbled across Levain's cookies and would love to try your recipe. Do you have a recipe for their chocolate peanut butter cookies?<br /><br />Many thanks, <br />SusanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-70121215483673169852011-04-22T11:06:12.785-04:002011-04-22T11:06:12.785-04:00Karen, the comment to Anonymouse is for you, sorry...Karen, the comment to Anonymouse is for you, sorry, I guess it's too early.Judyhttps://www.blogger.com/profile/03441108568751750583noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-24631896866832701922011-04-22T11:04:32.401-04:002011-04-22T11:04:32.401-04:00Anonymous, It's hard to diagnose problems long...Anonymous, It's hard to diagnose problems long distance. Baked at 350F, these cookies don't brown much. Baked at 375F, you get better browning, but I like the texture better at 350F. Have you tested your oven's true temperature with an oven thermometer? It may be that you set it at 375F, but it's actually baking at a lower temp.Judyhttps://www.blogger.com/profile/03441108568751750583noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-91407175876999900712011-04-21T22:56:11.085-04:002011-04-21T22:56:11.085-04:00These cookies came out delicious with a tender cen...These cookies came out delicious with a tender center, but they did not brown at all. I tried turning the temperature up to 375 for the second pan, but they still did not brown. Any idea why? Thanks!Unknownhttps://www.blogger.com/profile/14406654734109907332noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-44723825024601336072011-04-18T19:28:50.691-04:002011-04-18T19:28:50.691-04:00Anonymous, Don't understand your comment. I i...Anonymous, Don't understand your comment. I increased the flour from 1-1/2 cups in the orig. recipe to <br />1-3/4 cups + 1 Tbsp. It was specifically for our low altitude here in coastal North Carolina. Others have tried this successfully, so I'm confused as to why you think the flour should be 3/4 cup. That would definitely not work. Sorry you had trouble though and wish I could be of more help to you.Judyhttps://www.blogger.com/profile/03441108568751750583noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-5394328100659934532011-04-18T19:15:46.172-04:002011-04-18T19:15:46.172-04:00Hello Judy,
May want to revise the amount of flou...Hello Judy,<br /> May want to revise the amount of flour in your second recipe. I believe you should have 3/4 of a cup since the original recipe called for 1 1/2 cups. I went to make the cookies following the second recipe and will probably have to throw away. Thanks anyways...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-18796381259602882892011-04-02T10:31:30.905-04:002011-04-02T10:31:30.905-04:00Bella, thanks for the shout-out and I'm so gla...Bella, thanks for the shout-out and I'm so glad you enjoyed my "interpretation."Judyhttps://www.blogger.com/profile/03441108568751750583noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-14802820642554843022011-04-01T16:41:27.222-04:002011-04-01T16:41:27.222-04:00Judy, I recently made these cookies and decided to...Judy, I recently made these cookies and decided to share a link to your blog on my blog post. I hope this meets with your approval! If you'd like, you can have a look. My blog address is: http://gypsyroxylee.wordpress.com/<br /><br />Thanks for such a wonderful interpretation of the Levain chocolate chip cookie! :)Bellahttp://gypsyroxylee.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-85945956493557331852011-03-21T14:54:08.134-04:002011-03-21T14:54:08.134-04:00Thyra, thanks so much for that feedback. I'm ...Thyra, thanks so much for that feedback. I'm now drooling for a Levain-clone CC cookie.Judyhttps://www.blogger.com/profile/03441108568751750583noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-73257496657287493042011-03-21T02:10:42.351-04:002011-03-21T02:10:42.351-04:00Judy, thanks for your help, my daughter and I disc...Judy, thanks for your help, my daughter and I discovered Levain Bakery around the corner from our hotel two weekends ago, it became our breakfast spot and afternoon snack spot for the next three days, the cookies, muffins, scones just right. I made your cookies tonight, to send her in a college care package, my husband and I split one as a taste test, it was delicious. So glad to have this recipe.Thyrahttps://www.blogger.com/profile/08169799422350511196noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-64428504856993624102011-02-17T19:20:36.737-05:002011-02-17T19:20:36.737-05:00Anonymous, I always freeze leftover cookies right ...Anonymous, I always freeze leftover cookies right away, so I have no problems keeping them fresh. When I want a cookie, I just take one out about 1/2 hour before I want to eat it, or on the spur of the moment just pop one in the MW for about 12 seconds, then let sit for 5 minutes. Works like a charm.Judyhttps://www.blogger.com/profile/03441108568751750583noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-74356913812983043852011-02-17T19:04:21.989-05:002011-02-17T19:04:21.989-05:00Hi Judy,
Any ideas about how to keep the cookies ...Hi Judy,<br /><br />Any ideas about how to keep the cookies fresh longer? Lot of people are saying to keep a slice of bread with the cookies. But do you know of anything, as far as substituting certain ingredients such as the sugar, to keep the cookies fresher for longer?<br /><br />ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-46209735258472408402011-02-09T09:51:16.638-05:002011-02-09T09:51:16.638-05:00Hi Judy,
I just tested your recipe and yes! They ...Hi Judy,<br /><br />I just tested your recipe and yes! They look like mini Levain cookies. Outside is crispy and inside is soft with a bit of chewy texture. <br /><br />I only had salted butter so I didn't add in any more salt in the recipe. Also I didn't have any coffee liquor, so I just added 1tsp of granulated coffee. <br /><br />I live in South East Asia, so it's pretty humid thus I also added an extra tsp of flour. It helps! <br /><br />My mom and brother are both mad about the first batch that I've made. Mom even requested for another batch!JiaJiahttps://www.blogger.com/profile/18313007349097570977noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-15355572011522290912010-10-17T16:53:05.500-04:002010-10-17T16:53:05.500-04:00Tara, thanks for your feedback, so glad the recipe...Tara, thanks for your feedback, so glad the recipe worked for you. I love homemade vanilla -- so much better than store bought. Levain Bakery doesn't use ANY vanilla in their cookie, though -- someday I'll try making the cookies w/o vanilla to see what they taste like.Judyhttps://www.blogger.com/profile/03441108568751750583noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-6792267500884613872010-10-17T12:10:37.866-04:002010-10-17T12:10:37.866-04:00Thanks for the great recipe! I first used your re...Thanks for the great recipe! I first used your recipe at the beginning of the summer while I was visiting family. These cookies were requested and re-requested throughout the summer. I used my own homemade vanilla (made in a rum base instead of vodka) and that was my only alteration.Tarahttps://www.blogger.com/profile/13991878011652916121noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-47523329850160065852010-07-11T13:36:09.985-04:002010-07-11T13:36:09.985-04:00Michelle, thanks so much for the feedback. The wh...Michelle, thanks so much for the feedback. The whole flour thing is tricky. Could be you used the same amt. because it's summer. Who knows? You have to get a feel for the dough to know how much is enough. So glad they turned out and I love your changes.Judyhttps://www.blogger.com/profile/03441108568751750583noreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-72498658707759704032010-07-10T23:30:43.943-04:002010-07-10T23:30:43.943-04:00Judy,
I live in Wisconsin and used the same amount...Judy,<br />I live in Wisconsin and used the same amount of flour that you used and it turned out just perfect. I did use 1/2 bread flour and 1/2 AP flour and they rose into little mounds of perfection! I also used 1/2 bittersweet choco and 1/2 milk choco chips as well. I did measure out 3oz cookies because I wanted them to be a bit larger and I did need to cook them about 20 mins. They were still perfectly gooey in the middle! Thanks so much for this recipe, I will definitely make this again and again!<br />MichelleMichellenoreply@blogger.comtag:blogger.com,1999:blog-4734661734741062821.post-77465486826142841552010-07-10T23:30:43.942-04:002010-07-10T23:30:43.942-04:00Judy,
I live in Wisconsin and used the same amount...Judy,<br />I live in Wisconsin and used the same amount of flour that you used and it turned out just perfect. I did use 1/2 bread flour and 1/2 AP flour and they rose into little mounds of perfection! I also used 1/2 bittersweet choco and 1/2 milk choco chips as well. I did measure out 3oz cookies because I wanted them to be a bit larger and I did need to cook them about 20 mins. They were still perfectly gooey in the middle! Thanks so much for this recipe, I will definitely make this again and again!<br />MichelleMichellenoreply@blogger.com