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@@kimberlylucier9888 Here’s my Walnut & Chocolate ‘Levain’ Cookie recipe: 1 ½ cups cake flour
2 cups AP flour 1 tbsp cornstarch 1 ½ tsp baking powder ½ tsp baking soda 1 ½ tsp salt
1 ¼ cup unsalted butter, melted but not hot (*if you are omitting nuts, use 1 cup of butter instead) 1 ¼ cup packed brown sugars
½ cup white granulated sugar
1 ½ cups dark chocolate chips ½ cups milk chocolate chips
1 cup coarsely chopped walnuts, lightly toasted
2 large eggs 2 egg yolks (large) -vanilla optional

Ugh me too

@@Angelliiko give it a shot! It’s pretty fail proof :)

Thank you so much!! 😁

*Glutinous rice flour does not contain any gluten

@@AvatarAngus oops my bad

Glutenous rice flour represents the rice flour when moisturized. A similar affect to gluten without any gluten

Yeah, they’re supposed to be just slightly undercooked to be gooey inside. If you’d prefer less gooey, maybe a minute or two longer in the oven?

@@AvatarAngus as long as it's safe to eat I will stick to 12 mins. It was really good but a part of me just worried a little bit

Eggs only need 138 degrees for 3 minutes to be pasteurized in shell. Or safe for consumption. This reduces bacteria and pathogens that are harmful. Most( not saying you do personally), will eat sunny side up, or over medium eggs, or very soft scrambled, or poached eggs no problem, but worry about a slightly under cooked cookie. That being said. Most cookies are baked at 350/400 degrees F. For 10-15 minutes, more than enough times to heat the egg past 135 degrees, which is what FDA would consider a pasteurized egg. So don’t worry.

That actually how they were at levain - undercooked in the middle several times but this is like 8-10 yrs ago now

What’s that - should I look it up?

Tag please

@@extrovertlyintrovert7832 I don't have thet video off the top of my head, but this video shows the founders using solid butter. th-cam.com/video/61Zba8jh5Wg/w-d-xo.html

@@Chrissers2010 this recipe is more for home bakers, since it’s much easier to mix melted butter by hand than cold butter (for people without stand mixers)

@@AvatarAngus I might believe this, except for the fact that nothing about this video makes that point. 1) You said "Here are some tips on replicating New York City's Famous Levain cookies" 2) The reason you stated you used melted butter instead of solid butter is to "help the sugars dissolve". 2) You used a stand mixer in the video. 4) You made no mention in the video this was to make it easier for people without stand mixers.

@@Chrissers2010 for some reason, TH-cam is hiding the recipe this specific disclaimer in the description, but it’s stated everywhere else I’ve posted the full recipe - including my website. And I have a stand mixer, so why would I not use it? Someone at home with a bowl and a whisk can still follow along, but they could not with creaming cold butter (or it would be incredibly hard)

Acc?

@@user-ul1xq2db4f actually

​@@user-ul1xq2db4f actually

@@user-ul1xq2db4f actually

You’re welcome!! I had some in Riviera Maya and couldn’t stop thinking about it either 🤤🤤

Damn is TH-cam hiding my descriptions again? :( Pasted below! All Purpose Lemongrass Marinade Recipe: 3/4 cup soy sauce 1/3 cup fish sauce 1/2 cup sugar 2 tbsp chicken broth powder 1/2 tbsp sesame oil 1 whole head of garlic 1 inch of ginger (about 1.5 tbsp) 1/2 cup of blended/pulsed lemongrass (2-3 stalks) *You can buy frozen and pre-blitzed lemongrass at Asian markets Blend all the above ingredients together to make your marinade. Cut up your meat into 1 centimetre thick slices, and fully cover each piece with the marinade. Marinate for at least 2-3 hours, but the longer the better!

About the same or a bit less than a slice of cake with icing 🍰

Freeze dried strawberries that I crushed up! Here in Canada, our Dollarama sells freeze dried strawberries so cheap 😋

@@AvatarAngus oh that sounds nice! I never seen such product before, I will definately try to make them at home they seem like a useful ingredient 🥰🍓

@@Golden_Queen_888 they are the best!!! Freeze dried fruit keeps preserves the flavour of the fruit, so it’s much better than the synthetic stuff :)

@@AvatarAngus yeah I thought about Doing the same thing for mushrooms and use them as a spice ! Cause I like the flavor but I don’t always have them at hand..

The original recipe doesn’t have it so it’s not in this video, but I do prefer adding some

Yeah when I saw the price for one of these at a bakery 😱

Exactlyy

Hahaha that could be a fun idea!!! I’ll try it

Nope! It has whey, but not gluten

It has lactose and whey. Not gluten

They were actually pretty tasty! And a great way to use stale croissants. People are lining up in bakeries around the world for a reason!

Go on

Ty!!!

Wow ty for the kind words!! 🥹🥹

No I’ve never had anything like that! That sounds SO good though!

@@AvatarAngus Good recipe, made a lovely sweet/savoury dough 👍 thank you 🙂

No, I know the real recipe creams cold butter and uses different ratios. This is just an ‘easy’ method for home bakers, since a lot of home bakers don’t have all the equipment

@kenethprestis434 What equipment are you referring to that most home bakers don’t have?

@@cici777tsnl stand mixers! It would be hard to cream cold butter with sugar by hand or even with a hand mixer

I also came here to say "6 pounds of what?...they layered what now?"

I’m pronouncing it the Quebecois-French way, which is why the E is silent - I blame my coworkers for this lol

Way to encourage him learning any more French in his life. Are you French-Canadian? If so, how did you not hear him try the Québecois accent? Isn't that enough to be proud and not correct him on his already good pronunciation of "poutine"? How is "poutine" an intuitive word to learn/say? Chialez pas du déclin du français au Québec si vous êtes pour reprendre quelqu'un à chaque mot qui sonne pas comme ton oncle des Îles

This feels like correcting someone to say "gua-ca-moley" instead of "gua-ca-molay." Like his pronunciation is closer to the actual proper name of the dish while still being easily recognizable to hear.

I lived in many parts of Canada for the better part of 12 years, and I never heard anyone call it poutin, not to be confused with the maniac in Russia.

Thank you!! It’s a fun way to use leftover rice :)

I tried it and it had such a good texture