Melbourne baker Raymond Tan has crafted a delicious recipe for thick, chocolate chip cookies inspired by the famous New York bakery, Levain. Tan's journey began in Malaysia, where he had never used an oven before moving to Australia in 2006. He started with macarons and gradually expanded his baking skills, creating tarts, sourdough, and creative cakes for friends and family. Tan's unique blend of Southeast Asian flavors with European and American classics caught the attention of renowned publications like Vogue and Moma, leading him to teach cooking classes in Paris, New York, and Seoul.
Tan's cookbook, You're Welcome!, showcases his mastery of baking, featuring a wide range of sweet and savory Southeast Asian recipes. One of the standout recipes is his take on the iconic New York-style double chocolate chip and walnut cookies. Tan's approach to these cookies is meticulous, using three types of sugar and cold grated butter to achieve the perfect balance of crunch, softness, and sweetness. He emphasizes the importance of keeping the butter cold to prevent the cookies from spreading and maintain their height.
The recipe calls for a blend of dark and milk chocolate chips and fresh walnuts, ensuring a delightful mix of flavors. Tan's attention to detail extends to the mixing process, where he encourages a slightly lumpy dough to ensure the cookies retain their texture. He also suggests exploring different flavor variations, allowing bakers to personalize their creations.
Tan's cookies are a testament to his skill and creativity, offering a delightful twist on a classic. The recipe is accessible to home bakers, with a preparation time of 20 minutes and a cooking time of 15 minutes. Tan's cookbook, You're Welcome!, is a celebration of his culinary journey, offering readers a glimpse into his world of delicious Southeast Asian-inspired treats.
