(Note for anyone else trying a Levain bake off–next time I’d shell out to ship the real deal from New York! For science!) In my opinion, the frozen Levain control cookie just wasn’t that good and not very true to the bakery originals.įor the most part, these cookies were all rated fairly highly. One important note: I think the overall rankings are a bit skewed since we didn’t have a true Levain cookie to compare against the other recipes. Results of the Best Levain Copycat Cookie Bake Off Valrhona 70% baking bar (for Joshua Weissman’s cookies).Nestle Toll House semisweet and milk chocolate chips.Imperial granulated sugar and light brown sugar.Cookies were baked in the following order starting at 9:40am (tasting occurred around 2-3pm):.All cookies were baked anodized aluminum cookie sheets lined with parchment paper.All tasters ranked each cookie on a scale from 0-10 overall as well as 0-10 on how accurate this was to the control cookie.All 9 recipes were baked the day of tasting (the frozen Levain cookies were reheated per instructions).METHODOLOGY // RESULTS // FACTORS // ANALYSIS // RECOMMENDATIONS Methodology In this iteration, I expanded the contenders to include her top 5 recipes along with the new frozen Levain cookies as the “control” plus a few others for a total of 9 recipes. To be fair, I decided to redo the bake off. However, when I did the first round of testing with 6 recipes (her top 3 recipes + 3 other recipes I found), I severely overbaked her winner. The original idea was to test a subset of her recipes to confirm whether I found the same winner. So when Kim from Hi I Made This did a bake off between 7 Levain copycat recipes, my interest was piqued and I decided to do a follow up. In fact, back in 2015, my friend Morgan invited me over to experiment with Modern Honey’s recipe and it’s been my go-to recipe ever since. They’re so popular that the internet has spawned dozens of copycat recipes. For those unfamiliar, Levain Bakery has achieved cult-status fame for what they call “New York’s most famous cookie.” Their oversized creations that are almost scone-like in appearance with irresistibly craggy edges and underbaked centers. I tried my first Levain (“luh-ven”) cookie back in 2013 when Kayle took me on a mini eating tour in New York and it’s been a crucial stop on any New York trip ever since.
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