Costing & Pricing for Levain Style cookies

Variable Cost Levain Style Cookies Scaling

List of Items Price / pack/gm used/gm Cost UP Scale to
Butter 700 500 113 158.20 226
all-purpose flour 300 1000 283 84.90 566
Baking Soda 180 1000 8 1.44 16
Baking Powder 70 100 4 2.80 8
Salt 50 800 8 0.50 16
Sugar white 640 900 100 71.11 200
Sugar brown 740 2000 113 41.81 226
Walnuts 1100 1000 240 264.00 480
Vanila Essence 60 50 15 18.00 30
Eggs 2 250 600 100 41.67 200
Choclate chip 290 340 425 362.50 850
Cookies costing weight in Grams 1,409 RS. 1,046.93 2818
Each cookie costing weight in Ounce 49.70 RS. 42.13 99.40
Cookie yeild if Each cookie = 2 25 50
Total COGs RS. 43.00

Fixed Cost
Cost /unit
Electricity 18 10 180
Labor 200 1 200
Gas 100
Transporation 100
Telephone 100
Total Fixed cost 680
Total Fixed Cost / cookie 27.36
Profit / Loss statement
Items Cost/item
Fixed Cost 27 14
Variable Cost 43 43
Total Cost & Making Charges /& cookies 70 1,748.57 57
estimated selling price & Making Charges / cookies 250 72% 250
Profit / Cookie 179.64 193.32
Total Profit 4,464 9,608
Scaling
2 Ingredients
316.40 * 4 ounces unsalted American butter (about 1/2 cup; 113g), softened to about 65°F (18°C)
169.80 4 ounces light brown sugar (about 1/2 cup, firmly packed; 113g)
2.88 3 1/2 ounces white sugar, preferably well toasted(about 1/2 cup; 100g)
5.60 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
1.00 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or th
142.22 1 3/4 teaspoons baking powder
83.62 1 teaspoon baking soda
528.00 Pinch of grated nutmeg
36.00 2 large eggs (about 3 1/2 ounces; 100g), straight from the fridge
83.33 10 ounces all-purpose flour (about 2 1/4 cups, spooned; 283g), such as Gold Medal
725.00 15 ounces assorted chocolate chips (about 2 1/2 cups; 425g), not chopped chocolate; see note
RS. 2,094.00 8 1/2 ounces raw walnut pieces or lightly toasted pecan pieces (shy 1 3/4 cups; 240g)
RS. 42.13

RS. 43.00

   

Why It Works
13.68 A low proportion of sugar relative to flour reduces spread, keeping the cookies thick.
A high proportion of mix-ins helps thicken the dough.
Blending chocolate chip styles creates a more dynamic flavor.
Overnight refrigeration hydrates the flour, again helping the cookies stay thick.

2,817.14 Read more: How to Make Thick Chocolate Chip Cookies, à la Levain

77%
193.32 YIELD:Eight 6-ounce cookies
9,608 ACTIVE TIME:15 minutes
TOTAL TIME:13 hours
RATED:    
ut 65°F (18°C)

as much by volume or the same weight (plus more for sprinkling, if desired)

chocolate; see note

 Costing & Pricing for Nutella Stuffed Choclate dust cookies
Variable Cost Levain Style Cookies
List of Items Price / pack/gm
unsalted butter  700 500
Nutella  650 350
brown sugar  640 900
white sugar 135 740 2000
eggs (2) room temperature preferred 250 600
vanilla extract/eccence 150 25
all-purpose flour  175 1000
cornstarch or cornflour 2 teaspoon  75 275
baking powder 1 teaspoon  70 100
 baking soda 1 teaspoon 70 100
 salt (3/4 teaspoon) 50 800
semisweet chocolate bar very finely chopped 790 113
Cookies costing weight in Grams
Each cookie costing weight in Ounce
Cookie yeild if Each cookie = 2
Total COGs

Fixed Cost
Cost /unit
Electricity 18 10

Labor 200 1
Gas

Transporation
Telephone
Total Fixed cost
Total Fixed Cost / cookie
Profit / Loss statement
Items Cost/item
Fixed Cost
Variable Cost
Total Cost & Making Charges /& cookies
estimated selling price & Making Charges / cookies
Profit / Cookie 145.26

Total Profit 3,694

ate dust cookies
Scaling
used/gm Cost UP Scale to 2
226 316.40 452 632.80
280 520.00 560 1040.00
200 142.22 400 284.44
135 49.95 270 99.90
100 41.67 200 83.33
8 48.00 16 96.00
362 63.35 724 126.70
6 1.64 12 3.27
4 2.80 8 5.60
4 2.80 8 5.60
4 0.25 8
113 790.00
1,442 RS. 1,979.08 2658 RS. 2,378.00
50.87 RS. 77.82 93.76 RS. 50.73
25 47
Total COGs RS. 78.00 RS. 51.00

180

200
100

100
100
680
26.74 14.51

27 15
78 51
105 2,663.74 66 3,070.83
250 58% 250 74%
184.49

8,649
ngredients
1 cup unsalted butter 226g
1 cup Nutella 280g
1 cup brown sugar 200g
2/3 cup white sugar 135g
2 eggs room temperature preferred
1 ½ teaspoon vanilla extract
2 3/4 cups + 2 Tbsp all-purpose flour 362g
2 teaspoon cornstarch cornflour in UK
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
4 oz semisweet chocolate bar very finely chopped 113g
sea salt for sprinkling

Instructions
To Brown the Butter (It's easy, I promise!)
Prepare your Nutella filling first by lining a cookie sheet with wax paper and dropping Nutella by 2 teaspoon-sized dollops onto
freezer to harden while you prepare your cookie dough.
Cut your butter into Tablespoon-sized pieces and place in a medium-sized saucepan. Melt over medium-low heat.
Once butter has melted, increase heat to just above medium heat.
Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula - the butter will bubble and pop. O
bubbling/popping slows, the butter will begin to turn brown, it will look like this once it's finished:
Overhead of browned butter in sauce pan
Watch the butter very carefully at this point, and once it begins to brown and you smell the nutty aroma of browned butter, re
and pour into a large, heatproof bowl.
Allow butter to cool for 25-30 minutes before proceeding with the recipe.
For the Cookie Dough
Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Set aside.
Add sugars into cooled browned butter, stir well.
Stir in eggs, one at a time, stirring well after each addition.
Add vanilla extract and stir.
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
Gradually add flour mixture to butter mixture, stirring until ingredients are completely combined.
Add your finely chopped chocolate bar and stir well.
Chill dough in refrigerator for 15-20 minutes.
Remove frozen Nutella from freezer and cookie dough from refrigerator (if at any point the Nutella becomes too sticky and ha
to freezer for at least 5-10 minutes)  
Scoop dough by heaping 1 1/2 Tbsp-sized spoonful and press frozen Nutella dollop into the center. Form around Nutella until
concealed (add more dough as needed).  
Roll into an even ball and place on a wax-paper lined sheet.  Repeat until all Nutella dollops are concealed in cookie dough, an
balls for 15 minutes.
Place cookie dough at least 2 inches apart on parchment paper-lined sheet, and bake on 375F (190C) for 12-13 minutes, or un
beginning to turn golden brown.  
Sprinkle immediately with sea salt. Allow cookies to cool completely on cookie sheet before removing (they'll be quite fragile w
become more sturdy as they cool).

Nutrition

Serving: 1cookie | Calories: 395kcal | Carbohydrates: 56g | Protein: 5g | Fat: 17g | Saturated
Fat: 12g | Cholesterol: 41mg | Sodium: 160mg | Potassium: 173mg | Fiber: 2g | Sugar: 28g | Vitamin A: 310IU | Calcium: 48m
 Costing & Pricing for Levain Style cookies

Variable Cost Levain Style Cookies Scaling

List of Items Price / pack/gm used/gm Cost UP Scale to

Butter 700 500 225 315.00 900

all-purpose flour 300 1000 280 84.00 1120
Baking Soda 180 1000 3 0.54 12
ICE Cube 100 10000 30 0.30 120
Salt 50 800 4 0.25 16
Sugar white 90 1000 140 12.60 560
Dark Sugar brown 175 1000 140 24.50 560
Eggs 2 360 600 100 60.00 400
Semi sweet Choclate chunks 290 340 225 191.91 900
Cookies costing weight in Grams 1147 689.10 4588
Each cookie costing weight in Ounce 40 RS. 34.06 161.836937
Cookie yeild if Each cookie = 20.23 80.92
Total COGs 2 35.00
Fixed Cost
Cost /unit
Electricity 18 10 180
Labor 200 1 200
Gas 100
Transporation 100
Telephone 100
Total Fixed cost 680
Total Fixed Cost / cookie 33.61
Profit / Loss statement
Items Cost/item
Fixed Cost 34 8
Variable Cost 35 35
Total Cost & Making Charges /& cookies 69 1,388.04 43
estimated selling price & Making Charges / cookies 250 73% 250
Profit / Cookie 181.39 206.60
Total Profit 3,669 16,717
 3
4.00

1260.00
336.00
2.16
1.20
1.00
50.40
98.00
240.00
767.65
2757.00
RS. 34.07

35

8.40

3,512.15
83%
206.60
16,717
8 ounces unsalted butter (2 sticks; 225g)
1 standard ice cube (about 2 tablespoons; 30mL frozen water)
10 ounces all-purpose flour (about 2 cups; 280g)
3/4 teaspoon (3g) baking soda
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt (4g)
5 ounces granulated sugar (about 3/4 cup; 140g)
2 large eggs (100g)
2 teaspoons (10mL) vanilla extract
5 ounces dark brown sugar (about 1/2 tightly packed cup plus 2 tablespoons; 140g)
8 ounces (225g) semisweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
Coarse sea salt, for garnish
Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until pa
about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allo

Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, a
off the whisk in thick ribbons when lifted, about 5 minutes.
Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to tu
about 15 seconds. Add flour mixture and mix on low speed until just barely combined, with some dry flo
container
When readyandtorefrigerate dough
bake, adjust ovenatracks
least to
overnight andlower-middle
upper- and up to 3 [Link] and preheat oven to 325°F
approximately 3 tablespoons in volume, and you should be able to fit 6 to 8 balls on each sheet. Tear e
around edges but still soft, 13 to 16 minutes, rotating pans back to front and top to bottom halfway throu
Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and g

Repeat steps 3 through 5 for remaining cookie dough. Allow cookies to cool completely before storing i
 Peanut Butter Cookie Recipie & Scale

Peanut Butter Cookie

Variable Cost Peanut Butter Cookies Scaling
List of Items Price / pack/gm used/gm Cost UP Scale t 4
Butter 700 500 225 315.00 900 1260.00
all-purpose flour 300 1000 312.89 93.87 1251.56 375.47
Baking Soda 180 1000 1.70 0.31 6.8 1.22
Baking Powder 100 10000 2.22 0.02 8.88 0.09
Salt 50 800 2.96 0.19 11.84 0.74
Sugar white 90 1000 201.00 18.09 804 72.36
Dark Sugar brown 175 1000 195.00 34.13 780 136.50
Eggs 2 360 600 100 60.00 400 240.00
extra-crunchy peanut butter 290 340 258.00 220.06 1032 880.24
roasted salted peanuts 175 250 146.00 102.20 584 408.80
vanilla extract 60 50 8.40 10.08 33.6 40.32
Cookies costing weight in Grams 1298.77 741.65 5195.08 2,967
Each cookie costing weight in Ounce 45.81 32.38 183.25 32.38

Cookie yeild if Each coo 2 23 92

Total COGs 33 33
Fixed Cost
Cost /unit
Electricity 18 10 180
Labor 200 1 200
Gas 100
Transporation 100
Telephone 100
Total Fixed cost 680
Total Fixed Cost / cookie 29.69 7.42
Profit / Loss statement
Items Cost/item
Fixed Cost 30 7
Variable Cost 33 33
Total Cost & Making Charges /& cookies 63 1,435.91 40 3,703.64
estimated selling price & Making Charges / cookies 250 75% 250 84%
Profit / Cookie 187.31 209.58
Total Profit 4,291 19,203
Cookie Recipie & Scaler
INGREDIENTS
CUPs/Tsp grams

2.5 2 ½ cups unbleached all-purpose flour 312.89

0.5 ½ teaspoon baking soda 1.70
0.5 ½ teaspoon baking powder 2.22
0.5 ½ teaspoon salt 2.96
1 1 cup roasted salted peanuts 146.00
0.5 ½ pound (2 sticks) salted butter 225.00
1 1 cup packed dark brown sugar 195.00
1 1 cup granulated sugar 201.00
1 1 cup extra-crunchy peanut butter 258.00
2 2 large eggs 100.00
2 2 teaspoons vanilla extract 8.40

PREPARATION
1. Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking
soda, baking powder and salt. Set aside.
2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3

3. Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf
4. Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will n
List of items
Butter Butter
all-purpose flour all-purpose flour
Baking Soda Baking Soda
Baking Powder ICE Cube
Salt Salt
Sugar white Sugar white
Sugar brown Dark Sugar brown
Walnuts Eggs 2
Vanila Essence Semi sweet Choclate chunks
Eggs 2
Choclate chip
 Procurement List for t
no.
Butter unsalted butter  1
all-purpose flour Nutella  2
Baking Soda brown sugar  3
Baking Powder white sugar 135 4
Salt eggs (2) room temperature preferred 5
Sugar white vanilla extract/eccence 6
Dark Sugar brown all-purpose flour  7
Eggs 2 cornstarch or cornflour 2 teaspoon  8
extra-crunchy peanut butter baking powder 1 teaspoon  9
roasted salted peanuts  baking soda 1 teaspoon 10
vanilla extract  salt (3/4 teaspoon) 11
semisweet chocolate bar very finely chopped 12
13
14
15
Total Estim
 Procurement List for the Babloo Bakes
Items QTY/grams est. Cost
Butter 1,000.00 g RS. 1,400.00
all-purpose flour 1,500.00 g RS. 450.00
cornflour 275.00 g RS. 75.00
Baking Soda 100.00 g RS. 18.00
Baking Powder 100.00 g RS. 70.00
Salt 100.00 g RS. 6.25
Sugar white 600.00 g RS. 426.67
Sugar brown 500.00 g RS. 185.00
Walnuts 1,000.00 g RS. 1,100.00
Vanila Essence 50.00 g RS. 60.00
Eggs 12 qty 600.00 g RS. 250.00
Choclate chip 680.00 g RS. 580.00
extra-crunchy peanut butter 340.00 g RS. 290.00
roasted salted peanuts 146.00 g RS. 102.20
Nutella  275.00 g RS. 510.71
Total Estimated Expence RS. 5,523.83
Total quatity of cookies 88
Total Set of Eight 11
Flourless Chocolate-Walnut Cookies From François Payard
 Costing & Pricing for Tosi cookies
Variable Cost Tosi Style Cookies Scaling
List of Items Price / pack/gm used/gm Cost UP Scale to 2
unsalted butter 700 500 225 315.00 450 630.00

all-purpose flour 300 1000 226 45.00 300 90.00

Milk Powder 2 tbl 16
Baking Soda 180 1000 2.4 0.43 4.8 0.86
Baking Powder 70 100 2.4 1.68 4.8 3.36
Salt 50 800 8 0.50 16 1.00
Sugar white 90 1000 100 9.00 200 18.00
Sugar brown 175 1000 150 26.25 300 52.50
Amonds 300 500 150 90.00 300 180.00
Vanila Essence 60 50 8 9.60 16 19.20
Eggs 1 360 600 50 30.00 100 60.00
Choclate chip 290 340 0.00 0 0.00
Cookies costing 937.8 527.46 1691.6 1,055
Each cookie costing 33.08 31.89 59.67 35.36

Cookie yeild if Each cookie = 2 17 30

Total COGs 32 36

Fixed Cost
Cost /unit
Electricity 18 10 180
Labor 200 1 200
Gas 100
Transporation 100
Telephone 100
 Total Fixed cost 680
Total Fixed Cost / cookie 41.11 22.79
Profit / Loss statement
Items Cost/item
Fixed Cost 41 23
Variable Cost 32 36
Total Cost & Making Charges /& cookies 73 1,209.28 59 1,754.05
estimated selling price & Making Charges / cookies 250 71% 250 76%
Profit / Cookie 176.89 191.21
Total Profit 2,926 5,705
Chocolate Chip Cookies
Adapted from Milk Bar Life by Christina Tosi
Makes about 18 cookies
Ingredients
½ pound (2 sticks) unsalted butter, melted and just warm to the touch

¾ cup packed light brown sugar

½ cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
2 tablespoons nonfat milk powder
1 ¼ teaspoons kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
12 ounces semisweet chocolate chips
Method

1. Heat the oven to 375 degrees F. With a wooden spoon, mix together the
melted butter and sugars in a large bowl, until homogenous, about a
minute. Add the egg and vanilla and stir until combined.

2. Mix in the flour, milk powder, salt, baking powder, and baking soda
until just combined. Add the chips and mix until evenly distributed.

3. Portion 2 ¾ ounce scoops of dough about 2 to 3 inches apart onto a

parchment paper-lined baking tray and bake for 10 to 12 minutes, until
golden brown. Cool completely on the pan.

[Link]