Thank you so much for the video! The first 3 videos I watched was delish, Jemma, and Joshua’s. I couldn’t choose which one to make and then I found your video and I’m so happy I did!
I had the same issue with Joshua's cookies - I cut the chocolate too large which caused the melted chucks to touch the tray and burn. I cut them smaller for round 2 and had much better results!
I have to say yes I also did that. Some people loved them with a burnt chocolate bottom. Also, I had a hard time making them into balls because I left them for at least four hours in the fridge.
Hi! I've made Gemma's, Delish and Josh's. Didn't like Josh's as much. Delish is my favorite. Balls then refrigerate is my favorite and overnight is better. Double pan not necessary if the heat is higher, (375 for 14 minutes). Have you ever had crispy nuts? It's a little complicated but the nuts are more digestible and really crispy. I love the cake flour in the recipes. Delish is my favorite too.
Emma, Here is a link, there are lots of tutorials for this but I think this is a good one. traditionalcookingschool.com/food-preparation/how-and-why-to-soak-and-dehydrate-nuts-and-seeds/
Thanks for the insight. I'm always interested in seeing other people's opinions on recipes posted on youtube. You really put a lot of time into recreating these. Next time, I would suggest just making maybe two or three of each recipe, then you can freeze the rest of the batter to help curb your sweet tooth and have it all last longer.
This video was just necessary for me! I’ve been all quarantine trying to make different types of cookies and this video is really good to guide you to what you really want. Loved it!
so glad i found this! I was wondering which recipe to try first from these 3!! unfortunately, I cant seem to get Delish's recipe. i saw their video and have the ingredients but not the measurements......Can someone please post the measurements?
I have a question! I'm from Argentina so it was a bit difficult finding the cake flour, here when we cook the oven is in centigrade. How much time should I leave the cookies? I also think that I didn't measure the flour well. Here we use grams instead of cups but sometimes is not the same when we pass cups to grams. Please let me know I love your video!
I enjoyed the video. Good breakdown and comments on the different style cookies. I liked the editing too, the cut aways seemed like just the right amount to add to the video. It didnt seem like the cut aways were over done.
I've made Joshua's recipe several times. It's a good start but has a pretty basic flavor. It turns out as good as the quality of the chocolate you use. He's pretty vague about a couple of steps like how much mixing of the butter and sugar is required. I've had the best results letting the butter re-solidify after melting and then creaming the butter and sugar. That means you can just start with softened butter and skip the melting step. Also, keep in mind that he's using Euro-stlye butter that has less water in it. I've made a bunch of adjustments and the result is different enough that I feel like I have my own recipe now. I'm going to try cupcakejemma next, mainly because they have the double chocolate version.
Loved this video Emma! I tried Cupcake Jemma's cookies it turned out exactly the same as your cookies in the video on my 2nd try! They taste heavenly. The first time I messed up too, on the chocolate size and oven part. I need to try Delish too.
@@emmakeegs6766 I tried Delish recipe, it turns out a little bit dry compare to JemmaCupcake recipe. So the next batch, I followed JemmaCupcake's oven temp to 180 celcius for around 17 minutes, the recipe turn out great, soft and chewy but stll crunchy on the outside.
Fun fact : I tried following joshua’s recipe exactly like how he did, and it turn out the chewiest and more gooey compare to other two which now I see as a bit on a dry side. I can say I love the joshua recipe most his underbake gooeiness (?) is just delish!
Thanks so much for this video! I watched so many different levain recipes and it was difficult to decide which one to try out. Now i have a better idea!!
So interesting to see this! Thank you for using all that butter and eggs to make these so we don't have to 😂 I'd love to see more recipe comparisons in the future. I do have one question though.. did you feel like any of the cookies were too sweet? I have a sweet tooth but I also don't like things too sweet and I've tried dessert recipes from cupcake jemma and Joshua before and found both of them a little too sweet even though I had already cut down the sugar so just curious if you had an issue with that?
aw glad you enjoyed! it definitely used A LOT of ingredients hahah I didn't find any of the cookies too sweet. I think in order of sweetest to least sweet it would be Cupcake Jemma, Joshua, Delish. Using the dark chocolate in Joshua helped balance it out I think..I just found an interesting single levain cookie recipe I am going to try...I'll remember to add in a comment about the sweetness levels!
Totally understandable any one recipe is A lot. When you’ve recovered from the overload I highly recommend the Serious Eats recipe and I saw an old interview with the owners of Levaine bakery and they portion out their dough and refrigerate it overnight before baking. TYFS
I think it was a Great comparison to test. Cause I’ve actually been lookin around TH-cam for the best Levian chocolate chip cookie recipe. Lol.. So seeing this has actually helped in finding which one I want make! Sooo THANK YOU DOLL!! 💜😁
Joshuas recipe is awesome. Definitely make the chocolate slightly smaller. And also toast the walnuts like he suggested. Great job on comparing all these recipes
I'm new learner so I don't know much about baking and I wonder how did you bake the cookies, are you using both heat or either upper heat or lower heat
This is a really cool idea! Reviewing recipes and sharing your experience/thoughts on them. I have a recipe for copycat Levain too! I'd love it if you tried mine someday!
thanks, Mel! 😊there's so many Levain cookie recipes it's so hard to pick which is best and they always use so many ingredients haha. Let me know if you end up trying one!
She clearly didn’t get Josh’s cookies right (which is fine) I’ve made them probably 10 times now and my first attempt was awful. Now that I’ve got it down they come out perfectly and they’re the best cookies I’ve ever had
wow, this video needs at least 10x the views! didn't really solve it for me, i'd still need to make all of them lol, but your studiousness is admiring. i'm probaby biased towards joshua, but it seems like his cookies didn't turn 100% great here, not sure what's the deal (melted butter? not chilling long enough?). also, in other two recipes, i'm very skeptical towards getting chocolate all floury and adding eggs in the end, like why? i find it hard to believe any baker does that...as for jemma, it seems she takes the cake/cookie because of the milk chocolate (extra sweetness and softness), but i dunno, it seems kinda wrong, lol. anyway, bless your heart and i hope we'll see more baking comparisons! p.s. measuring everything by scale is very satisfying if you're into kitchen nuances!
This is a bit late, but I disagree with the "i find it hard to believe that any baker does that..." regarding adding eggs at the end, and also coating chocolate chips with flour. A lot of bakers do both (professional ones at that, both of which cupcakejemma and the delish baker are), and a lot of recipes require either, depending on what you are baking. The order of adding your ingredients in any recipe depends on what kind of texture/volume/etc you want your baked product to have at the end. In this case, adding the eggs last is a logical step in the recipe, considering they were aiming for that softly doughy, underbaked texture in the center that you would not be able to get if you formed too much gluten structures at the start of the mixing process by introducing liquid to the flour too early. For the chocolate chips, I bet they just didn't want to overmix and create a tough dough so they added them early. Although, coating chocolate (or any kind of heavy ingredients like blueberries and fruits) with flour before mixing them into dough help buoy them up and prevent them from sinking while baking.
@@user-fj6xl8rw8j you're right, i should've written "i'm not sure if doing this step achieves anything whatsoever", since ofc many bakers (home and professional) do all sorts of shit that may or may not have any effect in the final product. over time i'm becoming increasingly skeptical of much of the cooking/baking voodoo out there, and firmly believe that only way to find out is to do A-B test, and that sort of no-nonsense methodology is what i'm looking for in vloggers (thankfully, there have been many lately, and ccj and delish aren't one of them - doesn't stop them from making delicious food). what you said makes some intuitive sense, it's been done, but is any of it confirmed to be true tho? i'm no cookie scientist, but maybe underbaked texture has more to do with...oh i dunno, baking time and temperature and less with order in which igredients were mixed? fwiw, i can confirm that coating chocolate chips/chunks with flour achieves more or less the same effect as putting them in my banana muffins without it (keep in mind that muffin batter is even less dense than cookie dough, so one should expect more sinking); no 'buoying' and all that jazz, they sink/float the same, so why would i ever do it again if difference is non-existent? overmixing the dough by doing a stir couple of times with a flat spatula? come on, now...
Hello, I made Jemma's cookies a few times now and they're waaaay bigger than that + always perfectly underbaked in the middle. I think if you don't use a scale, you can't really compare, because everything when making pastry has to be extra precise, like to the gram. Eyeballing things will most likely always turn into something different than the initial recipe :/
The two recipes that have eggs at the end are wrong, adding the chocolate and walnuts early is also wrong. The basic recipe is on TH-cam from Levain Bakery and almost guaranteed they use Valrhona semisweet chocolate chips (likely the 55% dark). Melting the butter is also wrong but I would say that the butter also isn't chilled, nor is it room temp. Just a bit softened. They use the double tray method and in the video they didn't chill the dough. They didn't talk about the flour but for sure it is a blend. I'm going to have to try this out very soon.
Okay so i baked cupcake Gemma’s cookies and after they come out they become quite hard and if i bake them for 17 min its too less and raw. Is that supposed to happen?
ooh i dont think so. I think you should stick with the 17 minutes because even though it may come out of the oven seemingly raw in the middle, it sets.
I believe you can use cold butter instead of melted ones so you can skip chilling the dough. I am an impatient a$$ so I always try to skip chilling the dough
Making Joshua weissmans take on this and while waiting for them to finish chilling I saw your video of his original ideal cookie, and then I saw this up next lol P.S. I got 10 6 oz balls from joshuas recipe, and like two ounces of dough left over In which I ate
hahah let me know how they turned out for you. glad to know I'm not the only one eating the dough balls...I saved some in the freezer days after and periodically took them out to eat them
She didn’t use a scale, i did Josh’s recipe and it came out better than those, the fact she used volumetric measurements is why her cookies didn’t come out well
I tried Joshua's recipe but it turn out similar to yours, I expected a big kind crumbly cookie outside but it turned out into regular cookies, I thought that maybe my oven was the problem but I guess it really doesn't look like the Delish one. Great work putting this video!!!
I'm sad your cookies didn't turn out like his video either but I'm glad I wasn't the only one whose cookies slightly failed 😆😆I would be interested to try them again and see! Thanks for the comment ❤️
Using cake flour likely just made the cookie less chewy and dense and more soft! I'm glad it turned out good for you without it. I think adding cornstarch with all purpose flour helps to replicate cake flour. Ugh now you have me wishing I had more of these left to eat 😢
When I used the jemma one. I ended up having a cookie where I still can fell the sugar crystals cause they were not even melted. Anyone felt the same???
@@CutTheCrapAndKissMe ive actually used it again only i changed the method. I cremated butter and sugars and then eggs until sugar really dissolved, mixed three times letting them rest so that the sugar has time to rest, then followed the normal path of additions and a lot of resting in the fridge. And voila!! There you go. I also added brown butter. Omg. Delicious.
Do you use granulated sugar? Most people in commonwealth countries, including Jemma, use caster sugar for baking as it has a finer grain. That might be why the sugar didn't dissolve completely.
Please, slow your speech down. Not everyone watching and listening is under 30 years old. I could not finish watching because I couldn't keep up with the words.
The video we all needed after watching all 3 Levain-inspired cookie videos 😂
hahah honestly even after making this I still watch other making Levain cookie recipes
Thank you so much for the video! The first 3 videos I watched was delish, Jemma, and Joshua’s. I couldn’t choose which one to make and then I found your video and I’m so happy I did!
I had the same issue with Joshua's cookies - I cut the chocolate too large which caused the melted chucks to touch the tray and burn. I cut them smaller for round 2 and had much better results!
I'm glad to know I wasn't the only one 😆 I will have to try them again!
I have to say yes I also did that. Some people loved them with a burnt chocolate bottom. Also, I had a hard time making them into balls because I left them for at least four hours in the fridge.
Loved the video! I love this style of video, it narrows a recipe down for someone like me who watches about 10 recipes and can’t decide which to try!
hahah thanks I do the same 😆
Hi! I've made Gemma's, Delish and Josh's. Didn't like Josh's as much. Delish is my favorite. Balls then refrigerate is my favorite and overnight is better. Double pan not necessary if the heat is higher, (375 for 14 minutes). Have you ever had crispy nuts? It's a little complicated but the nuts are more digestible and really crispy. I love the cake flour in the recipes. Delish is my favorite too.
I appreciate this comment! 😊I'm curious about the crispy nuts? how do you make them?
Emma, Here is a link, there are lots of tutorials for this but I think this is a good one. traditionalcookingschool.com/food-preparation/how-and-why-to-soak-and-dehydrate-nuts-and-seeds/
Thanks for the insight. I'm always interested in seeing other people's opinions on recipes posted on youtube. You really put a lot of time into recreating these. Next time, I would suggest just making maybe two or three of each recipe, then you can freeze the rest of the batter to help curb your sweet tooth and have it all last longer.
Thank you! 😊probably one of the best suggestions ever hahah
This video was just necessary for me! I’ve been all quarantine trying to make different types of cookies and this video is really good to guide you to what you really want. Loved it!
that's awesome, I'm glad you enjoyed 🥰
What récipe did u like the most? Tks
Lo mismo he estado tratando de hacer, ya he probado con dos recetas, hice de hecho la de la asiática y sí quedaron muy ricas!
girl, we gotta get you to try the og levain bakery's cookies
I think you're right 😆
th-cam.com/video/KYWM41TwlrQ/w-d-xo.html watch this
so glad i found this! I was wondering which recipe to try first from these 3!! unfortunately, I cant seem to get Delish's recipe. i saw their video and have the ingredients but not the measurements......Can someone please post the measurements?
Levin used the.double pan originally and I always at high temps used the.double pan
I made Josh's and I used 4 different types of chocolate and they came out amazing. I did add vanilla and omitted the nuts.
Loved seeing all these different recipes and the comparison!!
glad you enjoyed! thanks for watching😊
I have a question! I'm from Argentina so it was a bit difficult finding the cake flour, here when we cook the oven is in centigrade. How much time should I leave the cookies? I also think that I didn't measure the flour well. Here we use grams instead of cups but sometimes is not the same when we pass cups to grams. Please let me know I love your video!
if you don’t have cake flour, i think you can just add a bit of corn starch to all purpose flour
I enjoyed the video. Good breakdown and comments on the different style cookies. I liked the editing too, the cut aways seemed like just the right amount to add to the video. It didnt seem like the cut aways were over done.
aw thanks for the feedback!
I've made Joshua's recipe several times. It's a good start but has a pretty basic flavor. It turns out as good as the quality of the chocolate you use. He's pretty vague about a couple of steps like how much mixing of the butter and sugar is required. I've had the best results letting the butter re-solidify after melting and then creaming the butter and sugar. That means you can just start with softened butter and skip the melting step. Also, keep in mind that he's using Euro-stlye butter that has less water in it. I've made a bunch of adjustments and the result is different enough that I feel like I have my own recipe now.
I'm going to try cupcakejemma next, mainly because they have the double chocolate version.
Loved this video Emma! I tried Cupcake Jemma's cookies it turned out exactly the same as your cookies in the video on my 2nd try! They taste heavenly. The first time I messed up too, on the chocolate size and oven part. I need to try Delish too.
Yay I'm glad you liked them too! If you try Delish you'll have to let me know if you liked it better or not!
@@emmakeegs6766 I tried Delish recipe, it turns out a little bit dry compare to JemmaCupcake recipe. So the next batch, I followed JemmaCupcake's oven temp to 180 celcius for around 17 minutes, the recipe turn out great, soft and chewy but stll crunchy on the outside.
Fun fact : I tried following joshua’s recipe exactly like how he did, and it turn out the chewiest and more gooey compare to other two which now I see as a bit on a dry side. I can say I love the joshua recipe most his underbake gooeiness (?) is just delish!
@@Alinkhayra that's awesome they turned out good! 😍I should try to remake them sometime
Thanks so much for this video! I watched so many different levain recipes and it was difficult to decide which one to try out. Now i have a better idea!!
yay! I'm glad. P.S I love your name lolol
Thank you for doing this recipe as I’ve been looking at these same recipes trying to figure out which one is the best
So interesting to see this! Thank you for using all that butter and eggs to make these so we don't have to 😂 I'd love to see more recipe comparisons in the future. I do have one question though.. did you feel like any of the cookies were too sweet? I have a sweet tooth but I also don't like things too sweet and I've tried dessert recipes from cupcake jemma and Joshua before and found both of them a little too sweet even though I had already cut down the sugar so just curious if you had an issue with that?
aw glad you enjoyed! it definitely used A LOT of ingredients hahah I didn't find any of the cookies too sweet. I think in order of sweetest to least sweet it would be Cupcake Jemma, Joshua, Delish. Using the dark chocolate in Joshua helped balance it out I think..I just found an interesting single levain cookie recipe I am going to try...I'll remember to add in a comment about the sweetness levels!
@@emmakeegs6766 sbsjkshrudhsyeyesysjsjsheheydudygey
Totally understandable any one recipe is A lot. When you’ve recovered from the overload I highly recommend the Serious Eats recipe and I saw an old interview with the owners of Levaine bakery and they portion out their dough and refrigerate it overnight before baking. TYFS
I used cake flour 😋 it turned out good hehe baking is a science 😉
I'm happy they turned out good for you! :)
What is cake flour??
@@redanac flour which has a lower protein content than regular all-purpose flour.
I think it was a Great comparison to test. Cause I’ve actually been lookin around TH-cam for the best Levian chocolate chip cookie recipe. Lol.. So seeing this has actually helped in finding which one I want make! Sooo THANK YOU DOLL!! 💜😁
aw thank yoU! Let me know if you tried any of these recipes
Joshuas recipe is awesome. Definitely make the chocolate slightly smaller. And also toast the walnuts like he suggested. Great job on comparing all these recipes
I'm new learner so I don't know much about baking and I wonder how did you bake the cookies, are you using both heat or either upper heat or lower heat
This is a really cool idea! Reviewing recipes and sharing your experience/thoughts on them. I have a recipe for copycat Levain too! I'd love it if you tried mine someday!
omg I just checked out your video and those levian cookies look awesome. I think I will have to
@@emmakeegs6766 🙌🏼 yaaaayyy!! or you could try my magnolia bakery 🍌 pudding recipe, it's a fan favorite on my channel 🙈🙏🏼
@@HijabsandAprons it looks so good! I love nilla wafers
Thank you! 🎄🩷
Great video! Thanks for sharing. Would love a comparison of a soft sugar cookie. Like the lofthouse style sugar cookies 😊
Thank you to test their recipes and share with us.I appreciate that. Thank you 🙏🏻
aw thanks so much Elahe!
Your welcome 🙏🏻 you spend your money and share it in to your TH-cam channel.Thank you so much again🙏🏻God bless you😊
Looks delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
they have video in yt where they showed how they make the cookies.. you can see there the sequence of which ingredient comes first..
This video was so good! Thank you for trouble shooting this for us!
another thank you comment lol. Really appreciate this video, very helpful and interesting after binge watching all the different levain recipes xD
aw thanks Sketchios 😆 I definitely want to try more to find an even better copy cat recipe. Let me know if you've tried any!!
I have honestly been trying to choose between these three recipes and figure out which one to make! This video is such a fun idea!
thanks, Mel! 😊there's so many Levain cookie recipes it's so hard to pick which is best and they always use so many ingredients haha. Let me know if you end up trying one!
The stomach ache would be SO worth it. 😁
Anton... Levain? HAIL COOKIE!
Gracias, excelente video
Thanks for this! Super helpful . Appreciate it. 💙
She clearly didn’t get Josh’s cookies right (which is fine) I’ve made them probably 10 times now and my first attempt was awful. Now that I’ve got it down they come out perfectly and they’re the best cookies I’ve ever had
yeah I did mess up slightly but they still were yummy! I definitely made the chocolate too big
Always add vanilla!
Great video! Can I please ask what video editor you use? X
thank ya! imovie
you should test binging with babish chocolate chip cookies! :)
This was very entertaining you speak so eloquently🤗
Thanks for the video ^^
try the modern honey ones! so so good!!
What will it do different between melted and unmelted butter?
The recipe on abountifulkitchen blog is my fav!
thanks for the recommendation! I'll check it out ❤️
KEEP DOING THESE COMPARISONS I ADORE THIS NEW SUB HERE!
wow, this video needs at least 10x the views! didn't really solve it for me, i'd still need to make all of them lol, but your studiousness is admiring. i'm probaby biased towards joshua, but it seems like his cookies didn't turn 100% great here, not sure what's the deal (melted butter? not chilling long enough?). also, in other two recipes, i'm very skeptical towards getting chocolate all floury and adding eggs in the end, like why? i find it hard to believe any baker does that...as for jemma, it seems she takes the cake/cookie because of the milk chocolate (extra sweetness and softness), but i dunno, it seems kinda wrong, lol. anyway, bless your heart and i hope we'll see more baking comparisons! p.s. measuring everything by scale is very satisfying if you're into kitchen nuances!
This is a bit late, but I disagree with the "i find it hard to believe that any baker does that..." regarding adding eggs at the end, and also coating chocolate chips with flour. A lot of bakers do both (professional ones at that, both of which cupcakejemma and the delish baker are), and a lot of recipes require either, depending on what you are baking. The order of adding your ingredients in any recipe depends on what kind of texture/volume/etc you want your baked product to have at the end. In this case, adding the eggs last is a logical step in the recipe, considering they were aiming for that softly doughy, underbaked texture in the center that you would not be able to get if you formed too much gluten structures at the start of the mixing process by introducing liquid to the flour too early. For the chocolate chips, I bet they just didn't want to overmix and create a tough dough so they added them early. Although, coating chocolate (or any kind of heavy ingredients like blueberries and fruits) with flour before mixing them into dough help buoy them up and prevent them from sinking while baking.
@@user-fj6xl8rw8j you're right, i should've written "i'm not sure if doing this step achieves anything whatsoever", since ofc many bakers (home and professional) do all sorts of shit that may or may not have any effect in the final product. over time i'm becoming increasingly skeptical of much of the cooking/baking voodoo out there, and firmly believe that only way to find out is to do A-B test, and that sort of no-nonsense methodology is what i'm looking for in vloggers (thankfully, there have been many lately, and ccj and delish aren't one of them - doesn't stop them from making delicious food). what you said makes some intuitive sense, it's been done, but is any of it confirmed to be true tho? i'm no cookie scientist, but maybe underbaked texture has more to do with...oh i dunno, baking time and temperature and less with order in which igredients were mixed?
fwiw, i can confirm that coating chocolate chips/chunks with flour achieves more or less the same effect as putting them in my banana muffins without it (keep in mind that muffin batter is even less dense than cookie dough, so one should expect more sinking); no 'buoying' and all that jazz, they sink/float the same, so why would i ever do it again if difference is non-existent? overmixing the dough by doing a stir couple of times with a flat spatula? come on, now...
Hello, I made Jemma's cookies a few times now and they're waaaay bigger than that + always perfectly underbaked in the middle. I think if you don't use a scale, you can't really compare, because everything when making pastry has to be extra precise, like to the gram. Eyeballing things will most likely always turn into something different than the initial recipe :/
definitely a scale would be best...just having fun making food with what I have 🤩
@@emmakeegs6766 an electric scale isn't that expensive and you would have the best cookie experience : win-win. Hope you give it a try ;)
@@Ephydria v true
Absolutely! Jemma's recipes are such a winner!
#nailedit :))))
Great job and great video!! All the best!
Try Stella Parks @ Bravetart/Serious Eats version. The only goofy addition, that's optional, is "toasted white sugar"
Too much flour in the recipes.. How will i avoid the cakey texture? Also how can i mold the dough if its too liquidity? Anyone help?
Semi sweet chocolate IS dark chocolate with around 50-60% cacao content
The two recipes that have eggs at the end are wrong, adding the chocolate and walnuts early is also wrong. The basic recipe is on TH-cam from Levain Bakery and almost guaranteed they use Valrhona semisweet chocolate chips (likely the 55% dark). Melting the butter is also wrong but I would say that the butter also isn't chilled, nor is it room temp. Just a bit softened. They use the double tray method and in the video they didn't chill the dough. They didn't talk about the flour but for sure it is a blend. I'm going to have to try this out very soon.
Great job 👏
Okay so i baked cupcake Gemma’s cookies and after they come out they become quite hard and if i bake them for 17 min its too less and raw. Is that supposed to happen?
ooh i dont think so. I think you should stick with the 17 minutes because even though it may come out of the oven seemingly raw in the middle, it sets.
Wow, wow, what fun. Be nice and beautiful too
I believe you can use cold butter instead of melted ones so you can skip chilling the dough. I am an impatient a$$ so I always try to skip chilling the dough
Cool experiment
thank you, ker kare 😊
Making Joshua weissmans take on this and while waiting for them to finish chilling I saw your video of his original ideal cookie, and then I saw this up next lol
P.S. I got 10 6 oz balls from joshuas recipe, and like two ounces of dough left over In which I ate
hahah let me know how they turned out for you. glad to know I'm not the only one eating the dough balls...I saved some in the freezer days after and periodically took them out to eat them
What did you think of the cookies after baking them?
fahrenheit is far far wierder than centigrades :)))
Great video.
Dommage la vidéo ne peut être traduite en français 😢
Great video!! Subbed and will have to scour your channel for more sweet videos. Thanks for the content!
aw thank you QuietPenguin!
I can think of worse ways of getting a stomach ache lol
lolol very true 😆
She didn’t use a scale, i did Josh’s recipe and it came out better than those, the fact she used volumetric measurements is why her cookies didn’t come out well
Look yummy 🤤 can I have recipes please
Do you haver the full recipe. ?
I tried Joshua's recipe but it turn out similar to yours, I expected a big kind crumbly cookie outside but it turned out into regular cookies, I thought that maybe my oven was the problem but I guess it really doesn't look like the Delish one. Great work putting this video!!!
I'm sad your cookies didn't turn out like his video either but I'm glad I wasn't the only one whose cookies slightly failed 😆😆I would be interested to try them again and see! Thanks for the comment ❤️
I watched the Levain cookie behind the scenes video and they used the creaming method instead
ooo I want to watch
@@emmakeegs6766 th-cam.com/video/61Zba8jh5Wg/w-d-xo.html
They used creaming method with cold butter (i think) because it still remained its shape when picked and didnt leave an indentation
Do you think cake flour makes a difference? I made a batch with all purpose flour and they still turned out good! :)
Using cake flour likely just made the cookie less chewy and dense and more soft! I'm glad it turned out good for you without it. I think adding cornstarch with all purpose flour helps to replicate cake flour. Ugh now you have me wishing I had more of these left to eat 😢
@@emmakeegs6766 nice, maybe i'll try cornstarch next time. Super addictive cookies!
Yes it makes a difference! Really easy to make your own cake flour but you have to have cornstarch. Just google how to make cake flour, super easy.
Nice content! Keep up the good work! :)
Wow
When I used the jemma one. I ended up having a cookie where I still can fell the sugar crystals cause they were not even melted. Anyone felt the same???
I believe you. I’ve tried a few of jemmas recipes and they never turn out well? It’s weird
@@CutTheCrapAndKissMe ive actually used it again only i changed the method. I cremated butter and sugars and then eggs until sugar really dissolved, mixed three times letting them rest so that the sugar has time to rest, then followed the normal path of additions and a lot of resting in the fridge. And voila!! There you go. I also added brown butter. Omg. Delicious.
Do you use granulated sugar? Most people in commonwealth countries, including Jemma, use caster sugar for baking as it has a finer grain. That might be why the sugar didn't dissolve completely.
I always use her recipes and they're the best! Use caster sugar, the granules are finer
JUST SUBSCRIBED!!!
YESSSS BABY A
Why did you have to do Joshua like that with the pic you chose for him?😂
🤫🤫😆
@@emmakeegs6766 also, great vid;)
@@cstumpy51 hehe ty Stumped 😆
@@emmakeegs6766 you're welcome, Emma!
Great experiment! Just a note that the correct pronunciation is not “le-veyn,” but is more like “luh-van.”
it's my nasal-y accent from where I'm from 😆
Thank you for the comparison... Appreciate it. .why dont u sell cookies to make money 😊
The idea is great but the editing was so confused. One recipe at a time could have been better or maybe just showcasing it in a cleaner way
I tried Joshua Weissmans on my channel and I butchered them so bad
lolol I just saw this but it's okay mine came out wonky too
I don’t care about cookies, I’m here just because I’m in love with your eyes
ok! I feel like you can't do it justice if you haven't tried it! Just saying.
Got bored so I just wanted to say that she said a total of 41 "cookies" and 33 "recipes"
omg drinking game? 😆
@@emmakeegs6766 y e s ! 😂
@@chieysse lmao
👩🏼🤐🤐🤐🤐👈☝️
Please, slow your speech down. Not everyone watching and listening is under 30 years old. I could not finish watching because I couldn't keep up with the words.
I've always been a fast talker! Def trying to improve but there is a slow down button on YT also!
This was so fun to watch! The cookies look amazing!
what the heck I just saw this. thanks for watching and taking the time to comment
@@emmakeegs6766 Of course!
KEEP DOING THESE COMPARISONS I ADORE THIS NEW SUB HERE!
glad to have you Nica! 😊
KEEP DOING THESE COMPARISONS I ADORE THIS NEW SUB HERE!
KEEP DOING THESE COMPARISONS I ADORE THIS NEW SUB HERE!
KEEP DOING THESE COMPARISONS I ADORE THIS NEW SUB HERE!