- Hello, welcome to the show where we bake things
that you might wanna eat. So today, we are gonna be
making a copy-cat version of a very famous New
York City bakery cookie. I don't actually know how to
pronounce their name properly. It's either le-vane or le-van. This very famous cookie is a monster. It's almost like a cooked
cookie on the outside, and the perfect amount of
slightly raw but mostly cooked, soft, chewy, doughy, melty goodness. So we're gonna try to make that
ridiculousness happen today. Makinze and I spent maybe
two weeks testing this, crying about it, and
eating a lot of sugar, and hopefully you guys will like it. Okay, scale, because we love scales. We're gonna put all of
our dries in a bowl. So first, two cups of all-purpose flower, about 260 grams, perfect. And then we're gonna be using
some cake flower as well, which doesn't develop as much gluten as all-purpose flower so
it'll keep your cookies nice and soft and fluffy on the inside without it becoming like a dense brick. A cup and a quarter, two
teaspoons of baking powder, and a quarter teaspoon of baking soda. Baking soda's much more
potent of a leavener than baking power, and it
also has a more bitter taste. So we don't want too much leavening. If you saw those pictures of the inside, they were kind of dense and moist, and so we don't want a lot of air pockets. But we want some left so that you're not just eating
straight up cookie dough. And then a quarter teaspoon,
kosher salt for some flav. Give that a mix, set that aside. And then up next, two
sticks of cold butter that's already been cubed. We were trying to mimic the texture of this cookie, which
kind of looks like a scone from the outside and on the inside. If we wanna imitate
something that's scone like, we might as well start
with a scone-like process. And scones usually call
for cubed cold butter. And we're just going to mix it until half of the butter loses its cubical shape. We don't want it fully mixed. We still want the butter to
be fairly cold, fairly firm. Just about half a minute. They're starting to clunk. Turn it up high. Next up, we're gonna aerate the butter with some sugar, 2/3 cup of granulated. Turn it down a little so
that you're not spraying the sugar right back out. Some gradual aeration here. Once the white sugar is pretty much in, I'm gonna go in with the
same amount of brown sugar, 1/3 of a cup, 2/3 of a cup. So we're just gonna let
this go until the sugars and the butters are
basically incorporated. We don't want it to get too fluffy. And then next we're gonna
add in our chocolate and our walnuts. We're using a cup of very
coarsely chopped walnuts. Take a handful, crush it. So you wanna make sure
that you're not chopping these too fine, because you
want the shape of the walnut to provide you with that
weird, bumpy, craggy top. Going in with two cups
dark chocolate chips, and going in with our cup of
coarsely chopped walnuts, slow. (mixer roaring) Okay, we're just gonna add this gradually, maybe in three parts. I like to pulse it a bit, that way you don't have
a big cloud of flower. Once that's mostly incorporated, putting in some more,
give it a pulsey-pulse. (mixer pulsing) And no, there's no vanilla in this recipe. We really couldn't taste the difference. We tested with both, and
so we thought, why bother? Okay, and then a last addition of flower. (upbeat music) At this point we've
pulsed in all the dries, and you might notice that it's looking not really like a cookie dough. It's kinda dry, and crumbly. All of your butter should
be kind of like pie dough. And if you squish it
together it should clump in one cohesive mass like this, because we're still missing
an ingredient, the eggs. The eggs go last because the
egg whites contain moisture, and water develops gluten. We don't like gluten in our cookies. So we're gonna lightly beat these. We're gonna run the mixer one last time, and we're gonna lift it just to see if there are any super
dry pockets down below. And I'm just gonna stream in
the egg one at a time, roughly. It's gonna slowly come
together, be patient. And I can see it forming right now. And that's all you need, it's together. It's a dough, ta-da! Something to note about
forming these balls, because they're so organic in shape we don't want to really
press them together into one round cookie dough. We just wanna keep them kind of loose. Each cookie is six ounces. So I just picked up one cookie dough, I'm gonna measure it. It's 7.8, I'm gonna take some away. It's 5.8, I'm gonna put some on, more on. We're at 6.1, good enough. Just gonna shape it like that. You see these craggy sides? Great, leave it. (upbeat music) So we got eight cookies, six ounces each, and we're gonna plop them into the freezer for about 90 minutes, or
if you wanna fridge them, at least two hours. And this will give them
time to setup again, so that they don't immediately
bake and hit the heat and just melt into a wide, wide cookie. We want them to stay in
this kind of spherical, tall, sconey shape. So 90 minutes, we'll be back. Okay, so it's been 90 minutes and we're about to take the
doughs out of the freezer, and the oven is preheated to 375. And yes, the cookies are baking
at a very high temperature because we don't want them
to cook all the way through. We just want the outside
to get nicely golden, and somewhat crispy, and then the inside to
still be molten dough. Lots of cookies. Folks, I need you to pay attention. This is a step that you
cannot skip with this recipe. You will be needing two
heavy-duty half-sheet trays. You will be stacking the
sheet trays themselves. You don't want the tray to
be making direct contact with the oven. We need a little bit of a
heat-buffer on the bottom, or else because they're baking
at such a high temperature the bottoms of the cookies will burn. And I'm only gonna bake
one sheet tray at a time, because we want them to all bake evenly. In they go. Double sheet tray on the oven. And these will go for 26 minutes. We will check in at 20 minutes just to make sure no funny
business is going on. Okay, so it's been 23 minutes, we're just gonna checkup on it, see if it needs the final two to three. Oh-oh, lookin' good! But they need a little
bit more time I think to get that final, golden crust. We shall be patient and wait
two to three minutes more, and we'll be back. Here we go, here we go. Yeah, okay that's really heavy. - [Makinze] (faintly speaking) are huge. - They're really big. We're gonna let them cool a little bit before we break into them so that I don't lose my hands. But this is what they're
supposed to look like. How does that compare? - [Makinze] I mean, that's really close. - I think we're there, on the outside. (upbeat music) Okay, so disclaimer, if
you know anything about me, I don't like hot foods and I don't really like
chocolate chip cookies. I don't like melty chocolate. I just feel like I can never enjoy it. But I'm gonna do this for you guys, because you guys wanna see someone eat these on camera, right? Let's eat one shall we? Nice and soft and gooey,
and woo, chocolate! Here we go. If you love walnuts
and you love chocolate, then this is a cookie for you. Soft, a little crunchy,
crispy on the outside, all of the butter hitting you all at once with that nice, bittersweet
dark chocolate taste, coming in with the creamy
cookie dough-esque middle, that soft and melty and warm and... Where's the milk? I hope you enjoyed this episode of Baking Things with Me. Make sure that you like this
video and subscribe to Delish, and comment below what you
wanna see me bake next. Tell me everything,
just tell me everything that's happening in your life, okay? Overshare, #overshare. Great, let's give these cookies out. Who wants cookies? (upbeat music)
