Sub) 강력 추천 : 르뱅 베이커리 쿠키 만들기 (오트밀 레이즌, 다크 초콜릿칩) : Levain bakery cookie recipe

↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ See more Click ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ Turn on the subtitles for detailed explanation and TIP! Today's baking is ‘Levain bakery cookie’ of NYC that is the best crazy cookie in the world. These are Oatmeal raisin cookie and Dark chocolate chocolate chip cookies!! These cookies are crispy, chewy and soft. You will love these Levain bakery cookies! Let's make irresistible 'Levain bakery cookie' :D Levain bakery cookie Levain bakery oatmeal raisin cookies (7 cookies) Ingredients 120g Unsalted butter 100g Brown sugar 30g White sugar 1 (60g) Egg 145g All-purpose flour 35g Cake flour 4g Cornstarch 3g Cinnamon powder 2g Salt 2g Baking soda 2g Baking powder 65g Oatmeal 95g Raisin 60g Walnut Today's baking is two of the four Levain bakery cookies, Oatmeal raisin cookie and Dark chocolate chocolate chip cookie. 1. Roast the walnuts in oven at 170℃ for 10 minutes and chop them coarsely . (If the walnut is roasted, the cookie is more flavored) 2. Dice the cold unsalted butter. 3. Add brown sugar and white sugar at cold unsalted butter. (The cold butter is needed for crispy cookie like scone) 4. Whisk it at low speed and when butter is mixed with sugar, whisk it at high speed. (If whisk at high speed from beginning, the butter should go out of mixing bowl because of its hardness.) 5. Make the dough clearly in the middle by spatula for mixing well. 6. Add egg and beat it until egg is mixed with butter. (If mixing too much, the cookies are gonna be smooth.) 7. Sieve all-purpose flour, cake flour, cornstarch, cinnamon powder, salt, baking soda, and baking powder. 8. Mix it by a upright spatula. (If knead dough, you can't make crispy cookie.) 9. When the dough mix without seen powder, add oatmeal, raisins and walnuts. (Adding them when powder doesn't mix well, makes the texture of cookie bad because powder pinches in them) 10. Wrap the dough with plastic wrap, and refrigerate for 30 minutes. (Refrigerate to pause for crispy texture) 11. Shape the dough into 7th about 100-105g and do panning. (If you want it bigger, do panning about 120g) 12. Shape round for being uniform shape. (If pressing them much, the cookies are flatten cookie and if not pressing them, they have volume. Take your pick. I pressed it slightly.) 13. Bake at 180℃ for 15-20 minutes. Levain bakery dark chocolate-chocolate chip cookie (6 cookies) Ingredients 120g Unsalted butter 100g Brown sugar 30g White sugar 1 (60g) Egg 30g Cocoa powder 110g All-purpose flour 60g Cake flour 2g Cornstarch 2g Salt 2g Baking soda 2g Baking powder 90g Dark chocolate chip 45g Milk chocolate chip 1. The same way like oatmeal raisin cookies until adding cold unsalted butter, sugar and egg. 2. Sieve cocoa powder, all-purpose flour, cake flour, cornstarch, salt, baking soda, and baking powder. 3. Mix it by a upright spatula. 4. When the dough mix without seen powder, add dark chocolate chip and milk chocolate chip. (I use the Callebaut dark and milk. It's okay general chocolate chip. ) 5. Wrap the dough with plastic wrap, and refrigerate for 30 minutes. 6. Shape the dough into 6th about 100-105g and do panning. and shape round. 7. Bake at 180℃ for 15-20 minutes. The cookie is crispy on the outside and soft on the inside because it cut as soon as baked. After it cools down, it's more crispy on the outside and more chewy and soft on the inside. :) Blog : http://blog.naver.com/asy1347551 Instagram:   / brechel__