We are a small artisan bakery located in the heart of Manhattan's Upper West Side, as well as in the Hamptons. The NY Times wrote that we bake 'possibly the largest, most divine chocolate chip cookies in Manhattan.
I baked a cookie similar to thisnin 2020. I caught covid got bored the state was in a shutdown. I made a triple chocolate chunk cookie., Im going tobtry adding caramel chips the next time I make cookies. Omgggg they looked just like these cookies. I had three pans of cookies to hand iut to my family. I forgot we all had Covid. They were just slightly smaller than Levain cookie. Think I will make some this week
That can not be correct. At a temperature of 475F for 25min , it would be a burnt cookie. Do not believe this. Commercial ovens also have fan which will increase it to 500F. Lol. So funny.
Ladies I first started going to your bakery in April 2001 when I moved from London to West 75th Street. I was just there 2 weeks ago (March 2023) & cookies still as good as ever. Well done & thank you. D
What a tease! “We’re gonna show you how to make our cookies”. Yeah right! No details on flour mixture. Didn’t even mention baking time or temperature. Give me a break! Why bother making video at all.
These cookies are good but they are NOT the best I’ve had. But i will say i think it’s just a matter of preference. I’m happy that many people love them but it’s too thick for me and I’m not a fan of so much dark chocolate strong taste with the semi sweet. I like semi sweet and milk chocolate together. And i prefer a flatter crispier edge with the chewy gooey center. ❤
Amazing! They look incredible😊 I must try them lol and Connie....you are SO Irish!! If you weren't born here...your people must have left here not too long ago!! 😊💛💛💛
My wife took me here to try cookies and I was like “meh sure why not” . I ate my first levain cookie (double chocolate chip) fresh out the oven and that first bite took my mind, body and soul somewhere I have not been before. My wife was with me talking to me while I was eating and I did not listen to more than 2 words out of her mouth. During the whole time I was eating this cookie, i gradually shifted my 👀 from my wife and had to be totally focused on how every ingredient in this cookie was possible. These cookies are GOAT status
It is quite the understatement, your cookies are the BEST:. Your cookies are the ONLY "THE BEST COOKIES, EVER". Hallelujah, hallelujah, hallelujah song all day long....😀🎶🇺🇸
its been months of me trying to figure out how da hack can their cookies stood up thick and not becoming old CDs without freezing them before baking yet the inside is kinda half-baked with all the melted chocolate and the outside turns to beautiful crisp land of hills
To see that they dont even chill the dough and straight to the oven making me perplexed coz so many chocolate chip cookies recipes will tell you to chill the dough for few hours or even up to 24hrs
that's gross, i don't want no latex rubber glove touching up on my food. if you don't believe they washed their hands then don't eat there...germaphobe ass
yeah I would like to know why they are showing the ingredients but not the instructions are we suppose to figure that out for our selves this is very misleading.
The fact that they don’t roll it into dough balls I think is one of they key reasons it’s airy and cakey aside from the traditional creaming method and possibly aerating the batter when the eggs are in
@@orbeat6557 I don’t think so, if you recall the cookie was made to fuel their trainings, so they needed more protein or energy or gluten, it could be the flour.
@@luzgomez2843 what protein? If they use protein or more gluten the cookies will be dense and hard lol. If they need the cookie to retain the shape, like big and tall like that and not flat like most cookies, they do need to use both baking soda and baking powder. If only baking powder the cookies won't come out the way it did.
