Alright yall, I'll help here since the recipie is quite wild between decription and comment's. The description seems to leave or cornstarch I already screwed up, but heres the recipie in order ;0 see notes in comments before baking, but the tips below arent detrimental to the recipie In a bowl of a stand mixer, combine ☆ 1¼ cup brown sugar ☆ ½ cup granulated sugar ☆THEN add 1 ¼ cup melted NOT HOT unsalted butter (if you are not adding nuts, only chocolate chips, use 1 cup melted butter) ☆After thats combined, add 2 whole eggs and 3 egg yolks. (Vanilla is optional, there was no measurement that i found but id say add 1tsp) ☆Once thats mixed, go ahead and add the dry ingredients ☆1½ cups Cake flour ☆2 cups AP flour ☆1 TBSP cornstarch ☆1½ tsp baking powder ☆½ tsp baking soda ☆1½ tsp salt preshape into balls and refrigerate for 4 HOURS Bake at 400° to 10-12 minutes :) rest for 15 and enjoy!
As for me, I'll use the recipie I wrote above (I got the recipie above from the og poster in the comments) I have seen that the recipie is Chat GPT intervened, I don't really care for AI in baking recipie, but imma do it cause I wanna try this! I'll tell yall how it goes, I'm sure it'll work out well! ☆ if you bake cookies and they appear a bit undercooked in the middle, author says that okay :0 if you don't want em THAT gooey, I think you should bake for 3-5 min more ☆chocolate chunks r superior ☆I'd say let the eggs get to room temperature so the butter don't curdle and everything mixes thoroughly! ☆I don't got the recipie in grams. Look through the replies in the comments and you'll find a recipie, but those measurements are rough. I prefer in grams but I don't think I'll be using the rough recipie in grams I don't got any more tips lmao, I'll bake in an hour and update as it goes
I'm not sure if I did something wrong, but I used normal white flour as I don't have cake flour and I had too much dry batter I had to add a bit oil and some of the leftover egg white 😢 the texture turned weird and cake like...they're in the oven now, hope they turn out 👍
@@r2d384 I'm not sure what could've happened, but it'd bet it with the normal AP flour. I used cake and ap in my recipie and it turned out perfectly If the batter was too dry, it may have been best to add some milk. The batter should've been a bit thick
@@r2d384 did ya add nuts? If not then the recipie calls for 1 cup butter rather than ¼ ¼ cup butter is 4 tablespoons 1 cup butter is 16 tablespoons. That could've also made it dry
recipe in grams 190g cake flour 240g all - purpose flour 15g cornstarch 6g baking powder 2g baking soda 9g salt 285g unsalted butter, melted but not hot . make sure it is cooled down ( * if you ’re making it without nuts, use 225g of butter instead ) 250g packed brown sugar 100g white granulated sugar 260g dark chocolate chips 85g milk chocolate chips 115g coarsely chopped walnuts , lightly toasted 2 large eggs 2 large egg yolks vanilla extract (optional)
@@lateshialara9957cake flour is hard to find in Australia where I am if you’re really looking for that texture substitute 2-4 tbs of flour for corn starch
I tweaked it myself. I switched out the cake flour and Ap flour for bread flour, i reduced the baking powder to 1tsp and 1/4 tsp baking soda and teaspoon of kosher salt. I use only guiridellis chocolate chips and pecans that I preroasted for 1min in microwave, i browned the butter first. I form with small cookie scoop and freeze my dough balls in an airtight container. Bake at 350 till golden brown(time depends on your oven) .
Someone posted it look for @callmemilk2 It’s already there you might have to look 👀 up or down in the comments but wherever the recipe is it’s connected
I just made them and browned it and they turned out awesome tip add 500grams of toppings 😋 I made s’mores with 125g milk choc 125g dark chocolate 150g marshmallows 100g cookies
Replace 1 egg and 50g of flour with 100g of sourdough discard and ferment in the fridge for 24hrs, and it will make them gut healthy, and it will elevate the flavor to a whole new level.
I have a question; How does the mixture look like he creamed the butter with the sugar after adding the flour even though it defenitely didn't look like he did
Thank you for giving an actual recipe and not just making a reel that shows how you cook those delicious cookies, leaving you behind a mystery curtain 😅
@@christianchryssos4802 I often use salted butter, especially if a recipe calls for adding salt anyway. When it comes to sweetness, I do find that adding a bit of contrast from the salt does help to bring out the sweetness more
Depends where you are from the "van" is pronounced differently all over the world. Some will see this as "vahn" others as "vehn". There is no way to properly teach people pronunciation through text.
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.
@@allaricluy if the center was 160℉ or higher, it's fine to eat. That's the degree when the eggs are cooked enough for it to not have any bacteria (I think.)
@@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
@@Unepasdeuxchou here is a roughly converted metric version, but I am not sure if it is exact. Je te souhaite bonne chance! 190g cake flour 240g all-purpose flour 15g cornstarch 6g baking powder 2g baking soda 9g salt 285g unsalted butter, melted but not hot (*if omitting nuts, use 225g of butter instead) 250g packed brown sugar 100g white granulated sugar 260g dark chocolate chips 85g milk chocolate chips 115g coarsely chopped walnuts, lightly toasted 2 large eggs 2 large egg yolks Vanilla extract (optional)
Here you go: *If you don’t like dark chocolate chips, you can raise the milk chocolate ratio or just use semi-sweet entirely. Here’s my Walnut & Chocolate ‘Levain’ Cookie recipe: 1 ½ cups cake flour 2 cups AP flour 1 ½ tsp baking powder ½ baking soda 1 ½ tsp salt 1 ¼ cup unsalted butter, melted 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 3 egg yolks
There are lots of recipes out there, and I took some of the most important tips from each one and used ChatGPT to confirm and test techniques. Some important steps: -using melted butter to help dissolve the sugars -leaving the ‘rough edges’ on the cookie balls for crispier textures# -I recommend chopped chocolate (instead of chips) because the variety of small and big pieces give the cookie better texture -chilling for at least 4 hours (preferably overnight) for the flavours to come together -sift or spoon & level your flour, don’t scoop -baked the chilled cookie balls at 400 F for 10-12 minutes -Important!!** Lots of home ovens *beep* when ready, but haven’t actually reached full temp. If you don’t have an extra oven thermometer to check, it’s advised to wait another 5-10 minutes after the beep to make sure it’s actually at 400! -Guys, cake flour is not the same as boxed cake mix - that stuff has a bunch of sugar and other things in it!! If you don’t like dark chocolate chips, you can raise the milk chocolate ratio or just use semi-sweet entirely. 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) or 3 yolks (small) -vanilla optional *While Levain is known to cream cold butter with sugar for their cookies, this method is mostly for home bakers who typically do not have the equipment to do so!
@@ItsAngusNguyenthanks !!! guess I gotta ask chat gpt to give me a half batch measurements 😂 this gonna take aaaalllll the eggs and butter I have left lol😢😢
@@ItsAngusNguyen Your method of melting butter produces chewy, gooey result. Whilst whipping butter will produce airy, cakey cookies? I'll try yours, the cookie looks so divine. Thanks much for sharing the recipe.❤❤❤
@@MusicMediaShowsAh yes tq. I usually bake at around 145-150 for flat cookies. Pizza though needs like a 400 oven. If 200 for these balls I'm afraid if the outside cooks too fast while the inside is raw.
Hello . I just have a question maybe you can help me . I also have a new look pattern but i don’t know if when i trace my size there is the seam allowance included to sew the garment . Or do i have to add seam allowance ?
I always use salted/regular butter because I like the salty taste, but it may be too much for some people. You should try both and see which you prefer
Hi..... Replying just in case someone else has the same question.. In general, most baking recipes call for unsalted butter... You could use salted in any recipe if that's what you have on hand... If the recipe also includes salt as another ingredient, you will want to cut back on the salt to compensate
I want to make these but are you sure these ingredients are right and measurements? I would hate to go buy this stuff and then turn out bad. I’m not rich. Has anybody made these yet? Let me know. They really look good though.❤❤😂
@@margaritariveria6940 I’ve gotten lots of messages of success, but lots with failure too! Recipes are hard because even just the ingredients where you are might be different than what I’m using. Some butters have more or less moisture, some flours more or less protein…etc. different sizes of eggs, different ways of measuring cups of flour…not to deter you! Lol If you do try, I hope they come out delicious!
@@lovejones3557 a lot of folks have tested both and both worked! It also depends on the size of eggs you use. In this video, I used large eggs. I would go with the revised recipe using 2 yolks
Sorry, it seems TH-cam isn’t showing it in the video description? _________________ There are lots of recipes out there, and I took some of the most important tips from each one and used ChatGPT to confirm and test techniques. Some important steps: -using melted butter to help dissolve the sugars -leaving the ‘rough edges’ on the cookie balls for crispier textures# -I recommend chopped chocolate (instead of chips) because the variety of small and big pieces give the cookie better texture -chilling for at least 4 hours (preferably overnight) for the flavours to come together -sift or spoon & level your flour, don’t scoop -baked the chilled cookie balls at 400 F for 10-12 minutes -Important!!** Lots of home ovens *beep* when ready, but haven’t actually reached full temp. If you don’t have an extra oven thermometer to check, it’s advised to wait another 5-10 minutes after the beep to make sure it’s actually at 400! -Guys, cake flour is not the same as boxed cake mix - that stuff has a bunch of sugar and other things in it!! If you don’t like dark chocolate chips, you can raise the milk chocolate ratio or just use semi-sweet entirely. 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) or 3 yolks (small) -vanilla optional *While Levain is known to cream cold butter with sugar for their cookies, this method is mostly for home bakers who typically do not have the equipment to do so!
@@ZiyadSami-w5h no those are cake mixes, which have other things like flavouring, sugar, baking powder mixed in. In Canada and the US, we have lots of different kinds of flours sold in stores. There’s one that’s specifically blended for cakes, called “Cake Flour” and has a lower protein (gluten) %. Less gluten = fluffy, whereas more gluten is “stringy” and stretchy, which is much better for bread - think about how elastic bread dough is when you knead it!
@@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)
@@ItsAngusNguyen 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)
That's why you just have one, or split one. It isn't a recipe where you're meant to have 4-5 cookies at a time. Every time I make them I think 'wow that is SO MUCH butter and sugar!' but I remind myself that I'll only be having one or two of the cookies.
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
@@jodiwilcox3829 and baked by a Torah .. you mor on..all ingredients are generally kosher which means the are no mouse hairs or feces in the product…. But you prob feed ur kids mouse poop for dinner… good luck
Alright yall, I'll help here since the recipie is quite wild between decription and comment's. The description seems to leave or cornstarch
I already screwed up, but heres the recipie in order
;0 see notes in comments before baking, but the tips below arent detrimental to the recipie
In a bowl of a stand mixer, combine
☆ 1¼ cup brown sugar
☆ ½ cup granulated sugar
☆THEN add 1 ¼ cup melted NOT HOT unsalted butter (if you are not adding nuts, only chocolate chips, use 1 cup melted butter)
☆After thats combined, add 2 whole eggs and 3 egg yolks.
(Vanilla is optional, there was no measurement that i found but id say add 1tsp)
☆Once thats mixed, go ahead and add the dry ingredients
☆1½ cups Cake flour
☆2 cups AP flour
☆1 TBSP cornstarch
☆1½ tsp baking powder
☆½ tsp baking soda
☆1½ tsp salt
preshape into balls and refrigerate for 4 HOURS
Bake at 400° to 10-12 minutes
:) rest for 15 and enjoy!
As for me, I'll use the recipie I wrote above (I got the recipie above from the og poster in the comments)
I have seen that the recipie is Chat GPT intervened, I don't really care for AI in baking recipie, but imma do it cause I wanna try this!
I'll tell yall how it goes, I'm sure it'll work out well!
☆ if you bake cookies and they appear a bit undercooked in the middle, author says that okay :0 if you don't want em THAT gooey, I think you should bake for 3-5 min more
☆chocolate chunks r superior
☆I'd say let the eggs get to room temperature so the butter don't curdle and everything mixes thoroughly!
☆I don't got the recipie in grams. Look through the replies in the comments and you'll find a recipie, but those measurements are rough. I prefer in grams but I don't think I'll be using the rough recipie in grams
I don't got any more tips lmao, I'll bake in an hour and update as it goes
I'm not sure if I did something wrong, but I used normal white flour as I don't have cake flour and I had too much dry batter I had to add a bit oil and some of the leftover egg white 😢 the texture turned weird and cake like...they're in the oven now, hope they turn out 👍
@@r2d384 I'm not sure what could've happened, but it'd bet it with the normal AP flour. I used cake and ap in my recipie and it turned out perfectly
If the batter was too dry, it may have been best to add some milk. The batter should've been a bit thick
@@r2d384 did ya add nuts? If not then the recipie calls for 1 cup butter rather than ¼
¼ cup butter is 4 tablespoons
1 cup butter is 16 tablespoons. That could've also made it dry
@fmllukas9422 I see! That might be the problem, I did not add nuts and I didn't use cake flour. Thank you, I'll try again with those in the future
I tried this recipe, and it turned out amazing. My kids and husband loved them 🥰
recipe in grams
190g cake flour
240g all - purpose flour
15g cornstarch
6g baking powder
2g baking soda
9g salt
285g unsalted butter, melted but not hot . make sure it is cooled down ( * if you ’re making it without nuts, use 225g of butter instead )
250g packed brown sugar
100g white granulated sugar
260g dark chocolate chips
85g milk chocolate chips
115g coarsely chopped walnuts , lightly toasted
2 large eggs
2 large egg yolks
vanilla extract (optional)
How much cake flour??
@@alinabowe7964 190g , sorry i might have accidentally left that out😖😖
Merci d’avoir pris le temps pour nous donner la recette en gramme 😀
@@ThanhthiPham-tu5ij Bien sûr 😊
Is the cake flour same as Self-raising flour ?
Made 4 different and unique flavours hope you enjoy all tested to work perfectly and measurements in grams, for biscoff stuff the cookies with the spread. Other then that follow the videos recipe 😊😊
Walnut Chocolate chip 12
• 420g all-purpose flour
• 6g baking powder
• 2g baking soda
• 9g salt
• 285g unsalted butter, browned
• 250g packed brown sugars
• 100g white granulated sugar
• 270g dark chocolate bar
• 90g milk chocolate chips
• 120g chopped walnuts, toasted
• 2 large eggs
• 3 egg yolks
Biscoff cookies makes 12
• 420g all-purpose flour
• 6g baking powder
• 2g baking soda
• 9g salt
• 285g unsalted butter, browned
• 250g packed brown sugars
• 100g white granulated sugar
• 400g Biscoff spread
• 150g mixed milk choc chips
•. 150g white chocolate chips
• 200g Biscoff cookies (crushed)
• 2 large eggs (100g)
• 3 egg yolks (50g)
O.G choc chip makes 12
• 420g all-purpose flour
• 6g baking powder
• 2g baking soda
• 9g salt
• 285g unsalted butter, browned
• 250g packed brown sugars
• 100g white granulated sugar
•. 250g dark chocolate bar
•. 250g milk chocolate chips
• 2 large eggs (100g)
• 3 egg yolks (50g)
S’mores cookies makes 12
• 420g all-purpose flour
• 6g baking powder
• 2g baking soda
• 9g salt
• 285g unsalted butter, browned
• 250g packed brown sugars
• 100g white granulated sugar
• 125g dark chocolate bar
•. 125g milk chocolate chips
• 125g mini marshmallows
• 125g digestives crackers (crushed)
• 2 large eggs (100g)
• 3 egg yolks (50g)
@@Callmemilk2 you’re amazing
So no cake flour
@@lateshialara9957cake flour is hard to find in Australia where I am if you’re really looking for that texture substitute 2-4 tbs of flour for corn starch
OOO WWEEE THANK YOU LOVE you just made me a happy baker 😘🇺🇸
thank you! love this. ❤
I tweaked it myself. I switched out the cake flour and Ap flour for bread flour, i reduced the baking powder to 1tsp and 1/4 tsp baking soda and teaspoon of kosher salt. I use only guiridellis chocolate chips and pecans that I preroasted for 1min in microwave, i browned the butter first. I form with small cookie scoop and freeze my dough balls in an airtight container. Bake at 350 till golden brown(time depends on your oven) .
How did it work out with the bread flour instead of the AP and cake flours?
I like how you reply to your audience, you got a subs!
Please send me your recipe thank you i appreciate it
Why can’t all TH-cam shorts be this good?
@@quiltingcarole6411 🥹 this is so kind of you to say. Thank you
@@ItsAngusNguyen
Would browning the butter change the textute of this recipe?
These look so good 😌
They look lovely tbf
Thanks for the recipe
I am so in love ❤❤😂
Hi, your cookies look amazing! ❤ Did you refrigerate the dough before shaping it into balls? Ty.
@@steeveamongus hi there! I shape it while the dough is still soft and sticky, and then I chill the balls
The 3 egg yolks have me saying nooooo but yesssssss 😂😂❤❤❤
NIce video bud, can you please post the ingredients in grams? Cups can vary a little and i dont want to mess it up.
Someone posted it look for @callmemilk2 It’s already there you might have to look 👀 up or down in the comments but wherever the recipe is it’s connected
Amazing! Do you not recommend to brown the butter though?
I think that's up to preference. Have fun!
I just made them and browned it and they turned out awesome tip add 500grams of toppings 😋 I made s’mores with 125g milk choc 125g dark chocolate 150g marshmallows 100g cookies
Also, do you let the melted butter cool at room temperature or mix it while it's hot?
it’s a win for joshushushu these days☝🏻😋
😋 yum 🤤
What size do you make the raw cookie balls? I searched all the comments and could not find it. Did I miss it? Plz advise if you know. Thx!
joshua weisemann has mesasurements for the ball size on his youtube video/recipe
Incredible!!!
Replace 1 egg and 50g of flour with 100g of sourdough discard and ferment in the fridge for 24hrs, and it will make them gut healthy, and it will elevate the flavor to a whole new level.
What a great idea! Thank you ❤
can you please share your recipe - I'm a beginner :(
Love how it serves 6 people at a party of many....
I have a question; How does the mixture look like he creamed the butter with the sugar after adding the flour even though it defenitely didn't look like he did
Do you have a recepie for the choc pb ones??
Thank you for giving an actual recipe and not just making a reel that shows how you cook those delicious cookies, leaving you behind a mystery curtain 😅
when baking, do u use salted or unsalted butter?
@@christianchryssos4802 I often use salted butter, especially if a recipe calls for adding salt anyway. When it comes to sweetness, I do find that adding a bit of contrast from the salt does help to bring out the sweetness more
Chill in freezer or fridge?
Yummmm
Levain = Le-van
Depends where you are from the "van" is pronounced differently all over the world. Some will see this as "vahn" others as "vehn". There is no way to properly teach people pronunciation through text.
Owners actually pronounce it "La-Ven"
Do u hv eggless version of d same which can give d same result?
❤❤❤❤❤
When I bake these, the center is kind of undercooked. Is it supposed to be like that?
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?
@@ItsAngusNguyen 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
@@allaricluy if the center was 160℉ or higher, it's fine to eat. That's the degree when the eggs are cooked enough for it to not have any bacteria (I think.)
My trick is going to Levain and buying cookies.
@@harryo82 amazing!! Imma start walking over from Canada
@@ItsAngusNguyenHow were they??
Please post some tips in replicating insulin. I'll be using them if I recover from this diabetic coma!
Where can i find the recipe please??? It's not in the description..
@@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
@@ItsAngusNguyenhello ! Can you share the ingredients with g please ? Because for example here in france we dont use spoon like you. Thank you ☺️
@@Unepasdeuxchou here is a roughly converted metric version, but I am not sure if it is exact. Je te souhaite bonne chance!
190g cake flour
240g all-purpose flour
15g cornstarch
6g baking powder
2g baking soda
9g salt
285g unsalted butter, melted but not hot (*if omitting nuts, use 225g of butter instead)
250g packed brown sugar
100g white granulated sugar
260g dark chocolate chips
85g milk chocolate chips
115g coarsely chopped walnuts, lightly toasted
2 large eggs
2 large egg yolks
Vanilla extract (optional)
❤❤❤
It’s actually solid butter but this came out wonderful
What’s Levain? I’m from NY (state but the city is only like 20 miles away)
I’ve had them. Whatever they’re ok.
Where can i buy this machine ?
I can’t see the measurements. Can u please share them.
Here you go:
*If you don’t like dark chocolate chips, you can raise the milk chocolate ratio or just use semi-sweet entirely.
Here’s my Walnut & Chocolate ‘Levain’ Cookie recipe:
1 ½ cups cake flour 2 cups AP flour 1 ½ tsp baking powder
½ baking soda
1 ½ tsp salt 1 ¼ cup unsalted butter, melted 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
3 egg yolks
There are lots of recipes out there, and I took some of the most important tips from each one and used ChatGPT to confirm and test techniques. Some important steps:
-using melted butter to help dissolve the sugars
-leaving the ‘rough edges’ on the cookie balls for crispier textures#
-I recommend chopped chocolate (instead of chips) because the variety of small and big pieces give the cookie better texture
-chilling for at least 4 hours (preferably overnight) for the flavours to come together
-sift or spoon & level your flour, don’t scoop
-baked the chilled cookie balls at 400 F for 10-12 minutes
-Important!!** Lots of home ovens *beep* when ready, but haven’t actually reached full temp. If you don’t have an extra oven thermometer to check, it’s advised to wait another 5-10 minutes after the beep to make sure it’s actually at 400!
-Guys, cake flour is not the same as boxed cake mix - that stuff has a bunch of sugar and other things in it!!
If you don’t like dark chocolate chips, you can raise the milk chocolate ratio or just use semi-sweet entirely.
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) or 3 yolks (small)
-vanilla optional
*While Levain is known to cream cold butter with sugar for their cookies, this method is mostly for home bakers who typically do not have the equipment to do so!
@@ItsAngusNguyenthanks !!! guess I gotta ask chat gpt to give me a half batch measurements 😂 this gonna take aaaalllll the eggs and butter I have left lol😢😢
@@ItsAngusNguyen Your method of melting butter produces chewy, gooey result. Whilst whipping butter will produce airy, cakey cookies? I'll try yours, the cookie looks so divine. Thanks much for sharing the recipe.❤❤❤
@@SuperFauxhawk yes whipping the butter and sugar will make your cookie more cakey texture
How many grams per each cookies?
@@itsel8950 I would say about 155-165 grams each
@ alright, thank you!
Bake at 400 degrees Celsius?
no, Fahrenheit Celsius is 200
@@MusicMediaShowsAh yes tq. I usually bake at around 145-150 for flat cookies. Pizza though needs like a 400 oven. If 200 for these balls I'm afraid if the outside cooks too fast while the inside is raw.
How long do you thaw them before baking them again once frozen for a long time
Noooo you do it frozen
Hello . I just have a question maybe you can help me . I also have a new look pattern but i don’t know if when i trace my size there is the seam allowance included to sew the garment . Or do i have to add seam allowance ?
Confirming that butter is really supposed to be 1/4 cup?
1 1/4 cup of butter
Salted or Unsalted butter?
I always use salted/regular butter because I like the salty taste, but it may be too much for some people. You should try both and see which you prefer
@@jadazfoster I used salted it was a perfect flavor 😋
Hi..... Replying just in case someone else has the same question.. In general, most baking recipes call for unsalted butter... You could use salted in any recipe if that's what you have on hand... If the recipe also includes salt as another ingredient, you will want to cut back on the salt to compensate
I always use salted but i didnt adding the salt to the batter
@deliber8cre8tor
🍪 Exactly!
To me, unsalted butter tastes like margarine.
I don't care for the flavor.
400 would burn in my gas range. I go 325-350 ish for bigs…315 for smalls
This is Joshua Waisman’s recipe
Vanilla?
The original recipe doesn’t have it so it’s not in this video, but I do prefer adding some
I made cookies that were a levain dupe and it def needed vanilla
Is there any alternative for eggs, can you suggest any alternative and get same taste?
Soaked flax
I want to make these but are you sure these ingredients are right and measurements? I would hate to go buy this stuff and then turn out bad. I’m not rich. Has anybody made these yet? Let me know. They really look good though.❤❤😂
@@margaritariveria6940 I’ve gotten lots of messages of success, but lots with failure too! Recipes are hard because even just the ingredients where you are might be different than what I’m using. Some butters have more or less moisture, some flours more or less protein…etc. different sizes of eggs, different ways of measuring cups of flour…not to deter you! Lol
If you do try, I hope they come out delicious!
I’ll likely make a longer video soon to show more things in exact detail
@@ItsAngusNguyen yes please
🥰
😊
Is it 2 yolks or 3 you wrote 3 but your voice over said 3
@@lovejones3557 a lot of folks have tested both and both worked! It also depends on the size of eggs you use. In this video, I used large eggs. I would go with the revised recipe using 2 yolks
Yeah right, your "friend" 😂😂😂
Where’s the recipe?
Sorry, it seems TH-cam isn’t showing it in the video description?
_________________
There are lots of recipes out there, and I took some of the most important tips from each one and used ChatGPT to confirm and test techniques. Some important steps:
-using melted butter to help dissolve the sugars
-leaving the ‘rough edges’ on the cookie balls for crispier textures#
-I recommend chopped chocolate (instead of chips) because the variety of small and big pieces give the cookie better texture
-chilling for at least 4 hours (preferably overnight) for the flavours to come together
-sift or spoon & level your flour, don’t scoop
-baked the chilled cookie balls at 400 F for 10-12 minutes
-Important!!** Lots of home ovens *beep* when ready, but haven’t actually reached full temp. If you don’t have an extra oven thermometer to check, it’s advised to wait another 5-10 minutes after the beep to make sure it’s actually at 400!
-Guys, cake flour is not the same as boxed cake mix - that stuff has a bunch of sugar and other things in it!!
If you don’t like dark chocolate chips, you can raise the milk chocolate ratio or just use semi-sweet entirely.
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) or 3 yolks (small)
-vanilla optional
*While Levain is known to cream cold butter with sugar for their cookies, this method is mostly for home bakers who typically do not have the equipment to do so!
Get well soon Dunkin 😂
where is the levain
Pretty sure they don't use melted butter
What is flour cake? Do you mean a ready-made piece of cake like Betty Quaker?
@@ZiyadSami-w5h no those are cake mixes, which have other things like flavouring, sugar, baking powder mixed in.
In Canada and the US, we have lots of different kinds of flours sold in stores. There’s one that’s specifically blended for cakes, called “Cake Flour” and has a lower protein (gluten) %.
Less gluten = fluffy, whereas more gluten is “stringy” and stretchy, which is much better for bread - think about how elastic bread dough is when you knead it!
Joshua weissman recepe 😂
Mmmmmm....😂🎉🎉🎉🎉🎉
Where is the levain?
Why is it called levain cookie, if there's no levain in it?
Your page won't let me print unless I give my email address.???
Do a screenshot of the recipe, crop if desired, save and print.
Levain uses cold butter. The founders have specifically said that in a video.
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)
@@ItsAngusNguyen 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)
Recipe
I bet they're 5 or 6 hundred calories each. That's over half my daily consumption.
DONT NOBODY WANTS A THICK CAKE COOKIE
wtf 400° C? ou F?
PQP quase 5k de visualizações com menos de 1k em likes afff 🤦🏻♀️
I like you explaining it calmly
Be my husband pls hahahaha❤
They look good, but I can’t bring myself to spend ~700 calories on a single cookie; that I know I’ll eat in like 3 bites.
That repetitive song phrase is so annoying.
Those cookies looked really good even while you were mixing the ingredients, up until I saw that face at the end
I was totally in til you said walnuts. Those don’t belong in any food.
Marry me
@@ДаудИгрок 💍
Not for me! Too much sugar and butter 😢
That's why you just have one, or split one. It isn't a recipe where you're meant to have 4-5 cookies at a time. Every time I make them I think 'wow that is SO MUCH butter and sugar!' but I remind myself that I'll only be having one or two of the cookies.
I had the levain 'cookies' and they were overrated for sure. They weren't sweet and all and were hard enough to be a biscuit
Chilling your cookie dough is a stupid and unnecessary step. But, when your recipe is all wrong, you have to do these tricks.
This happens to be how you do it, but it's really not the right way of doing it.
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
This is not the receipt. Cake flour AND AP flour? Dude. Come on. Silly.
Many many other recipes also say cake flour and AP flour.
Are these kosher? I don’t eat kosher trash
Yes, it’s kosher. It was also blessed by a Rabbi.
@@vodkasugarplanet so it’s been crapped on lol well you enjoy 😉
@@jodiwilcox3829 and baked by a Torah .. you mor on..all ingredients are generally kosher which means the are no mouse hairs or feces in the product…. But you prob feed ur kids mouse poop for dinner… good luck