Comments on: Levain Bakery-Style Red Velvet Cookies

By: Sonjabee

Sonjabee — Tue, 26 Mar 2024 19:55:25 +0000

I had trouble knowing when these were done or overdone. I wish there were better pics of the cookie whole and completely cooked to gauge. The test cookie I made seemed slightly over done on the outside, but when I broke it in half after letting it cool considerably it seemed very under done. I feel I followed the recipe exactly with ingredients wished on my kitchen scale. The dough seemed overly thick and hard to work with in raw form, but I figured this was just how it was.

By: Monica Osterhout

Monica Osterhout — Sat, 28 Oct 2023 16:00:42 +0000

As a professional baker, I made a few changes to this recipe. I used room temperature, softened butter, as cold butter does not whip and blend. I don’t understand or agree with that instruction at all. Also, a six ounce cookie is WAY too big, in any circumstances! I do 75 grams for my chocolate chip cookies and did the same for this. That is plenty! I also increased the chocolate chips and reduced the white.
Overall, this was an okay cookie. I didn’t think it had much flavor, and if I make them again I will probably increase the cocoa powder and vanilla extract.

By: thedomesticrebel

thedomesticrebel — Thu, 05 Oct 2023 00:59:08 +0000

In reply to Chelsea. Hi Chelsea, you could certainly try, though I haven't experimented with that.

By: Chelsea

Chelsea — Wed, 04 Oct 2023 20:59:01 +0000

Would this work as a good base to stuff?

By: thedomesticrebel

thedomesticrebel — Tue, 19 Sep 2023 00:40:55 +0000

In reply to Ella. Hi Ella, I would say at room temperature stored airtight they're good for up to 4-5 days.

By: Ella

Ella — Sat, 16 Sep 2023 06:11:36 +0000

In reply to thedomesticrebel. Hi. After baking until how many days are the cookies still good? Thanks!

By: thedomesticrebel

thedomesticrebel — Mon, 28 Aug 2023 02:44:40 +0000

In reply to Maria. Hi Maria, good question. I recommend stirring the flour first to aerate it, then spooning flour into your measuring cup and then leveling it off with a blunt object (such as a butter knife) for the most accurate result. Dunking the cup into the flour just makes things a little more dense I've found.

By: Maria

Maria — Wed, 23 Aug 2023 11:35:33 +0000

I’m planning on trying these for my son. Before I do and wind up possibly wasting ingredients, can you give us an example of how you measure flour? I rely on grams for consistency and accuracy. Some folks just scoop, some fluff up the flour and then scoop and some use a small spoon and scoop it into the cup. Trying to get close to your final result. Any tips on how you achieve the same results each time?

By: Monica Wright

Monica Wright — Sun, 30 Apr 2023 22:24:34 +0000

In reply to Deanna. I had the exact question but I wanted them for later this week

By: amy

amy — Tue, 07 Feb 2023 22:50:37 +0000

This recipe looks amazing!

Do you happen to have the ingredient measurements in grams and/or ounces?