I made Joshua's Levain copycat and the cookies were the best chocolate chip cookies ive ever made. I used about 80% semis sweet 20% milk chocolate and the bursts of milk chocolate in the cookie were amazing. I have an issue with overbeating my mixture so i made sure not to do so and the texture turned out perfectly. The cookies were crunchy on the outside warm and gooey on the inside. the reason i bring this up is the recipe is basically the exact same as the one listed above. I also toasted my pecans (if you dont enjoy the flavor of pecans in your cookies, toast the hell outta them. You'll get the crunch of the pecans without a lot of the pecan taste) i would also suggest chilling the dough (i froze mine without shaping them and they became incredibly crumbly so like just refrigerate them) I trust Joshua with my LIFE when it comes to recipes. His birria taco recipe is a fan fave amongst my family and friends :)
And you know what's the difference between melted and normal butter? And other thing, as the cookie balls are frozen, they have to be more time in the oven? Mine stay a bit melted on the bottom but good on the top
In joshuas original he uses melted butter. Ive done it both ways, but i like the melted butter better because i can brown it and it makes for a more flavorful cookie. I will say. Ive tried them without thr nuts and they turn very flat. The nuts add a lot of structure and prevent the cookies from collapsing. For extra oomph, add about 5 tbsp of bourbon.
I prefer the melted butter. I've never had a problem with them flattening, and it lets me brown the butter before I start making dough. I always used the pecans instead of the walnuts (I never liked walnuts). The only other adjustment I made to the original recipe is I add about 6 tbsp of bourbon to the wet mix. I did notice he uses 1 egg yolk in this recipe vs the 3 egg yolks in the original. Don't know how it changes.
Thank you. I’m about to make these. Was looking for a recipe. Can you all overlay the measurement amount on the screen for each ingredient? For future videos.
Sometimes when creators feel it doesn’t make a difference or can’t taste the vanilla/difference, they don’t add it cause it’s a waste and negligible. Saves you some money too
It's my first time making cookies from scratch. I didn't add the Sea salt but did salted butter. I used 3 cups all purpose flour with no cake flour. I don't have a hand mixer so I absolutely went to town trying to whip the dough by hand. Tried to follow it as closely as possible. They're still cooling so not sure about taste but so far they've spread a lot more than the ones in the video. More baking soda? Or is the best I can do without a mixer?
Hi Josh, I can't eat nuts, what do you think about substituting with Fritos corn chips instead? They should in theory provide enough scaffolding to keep the cookie from going flat. Also, why is the recipe not posted to the Food52 site, like usual?
Has anyone made these?? If so, please let me know your review! I only have a toaster oven which means baking them would take longer but they look so good I just wanna know if it's worth haha
Can you please make videos on how to make similar cookies as SCOOP ME A COOKIE recipes? Laura Petit's cookie recipes. They're georgous !!!! Please please please ❤❤❤ As well as your version of levain bakery cookies ❤❤❤ Thank you Dear 😊❤
I made the cookies and they went flat, Also the sugar didn't dissolve although I beat it FOREVER with the butter. Any suggestions why all of this happened? THX!
Josh, as always you are fun, informative and an awesome teacher. This time, were you nervous? Well, love the recipe and awaiting the delivery of your recipe!
i really liked this video was more relaxing version of your videos and i didnt get lost cuz the speed and sound effects 😝 … definatelly making these cookies
@@lpeper1964 I just checked the transcripts recipe was not there no measurements on how much of anything goes into these cookies . That's all right I enjoyed the video
Came out terrible I make cookies all the time..I think it was the cake flour..cookies came out cakey I think I might try some different butter because as soon as I added the sugar, it gave me that wet consistency so you can kind of tell if it’s a good batch or not then, once I added, the flower never got it was more wet than cookie dough, so I’m not sure what happened, but the cookie came out real cake. It didn’t come out like a cookie.
There are, entertainingly, 4 different and distinct way to pronounce pecans. And they're all right. We all know what we mean, so there is no need to fight. The point of speaking is communicating, so having achieved that, there isn't any point belabouring it.
@@adedow1333o, my, don't take life or youtube so seriously! no one is "fighting" here, at least i'm not. i was just innocently weighing in on my pronunciation.
Yeah, I'm disappointed that they added this dude. He's got his own channel which I can avoid watching. Now I'm forced to start watching the video to dislike.
It's not look like 335gr of butter in the video... For me is way more, and where's the logic, 335gr of butter nd 300gr of flour? Of course they will spread... I make like the recepie, scoop one smaller cookie and now I'll wait in the freezer... Let's see
I like how this is so much more mellow than your usual chaotic energy and yet somehow, still chaotic energy
Yeah lmao
I made Joshua's Levain copycat and the cookies were the best chocolate chip cookies ive ever made. I used about 80% semis sweet 20% milk chocolate and the bursts of milk chocolate in the cookie were amazing. I have an issue with overbeating my mixture so i made sure not to do so and the texture turned out perfectly. The cookies were crunchy on the outside warm and gooey on the inside. the reason i bring this up is the recipe is basically the exact same as the one listed above. I also toasted my pecans (if you dont enjoy the flavor of pecans in your cookies, toast the hell outta them. You'll get the crunch of the pecans without a lot of the pecan taste) i would also suggest chilling the dough (i froze mine without shaping them and they became incredibly crumbly so like just refrigerate them) I trust Joshua with my LIFE when it comes to recipes. His birria taco recipe is a fan fave amongst my family and friends :)
And you know what's the difference between melted and normal butter?
And other thing, as the cookie balls are frozen, they have to be more time in the oven? Mine stay a bit melted on the bottom but good on the top
Love both your cookbooks. thanks! I'm gonna make these baseballs for my kids snack this afternoon.
It´s so weird seeing Joshua so restrained and polite
No camera edits
Josh these look amazing ! TY for the video
In joshuas original he uses melted butter. Ive done it both ways, but i like the melted butter better because i can brown it and it makes for a more flavorful cookie. I will say. Ive tried them without thr nuts and they turn very flat. The nuts add a lot of structure and prevent the cookies from collapsing. For extra oomph, add about 5 tbsp of bourbon.
I’m loving this!
Seasons are getting cold and I could use a warm, chunky chocolate chip cookie with some hot cocoa.
Love his levain chocolate chip cookie. These are similar but slightly different. For those that have made both which do you prefer?
I prefer the melted butter. I've never had a problem with them flattening, and it lets me brown the butter before I start making dough. I always used the pecans instead of the walnuts (I never liked walnuts). The only other adjustment I made to the original recipe is I add about 6 tbsp of bourbon to the wet mix. I did notice he uses 1 egg yolk in this recipe vs the 3 egg yolks in the original. Don't know how it changes.
I plan to make this as a 14" cookie cake in a cast iron. Besides shaping, how should I modify this recipe to make it work?
Thank you for the video!
There are two things I like baseball sized “cookies” AND “meatballs” !!! 😍
We have your book! Love it so much! Where can I find the nutrition facts?
Will be interested to try these, I’ve made Stella Park’s Levain knockoffs and want to compare the two
Funny face is a must try
Thank you. I’m about to make these. Was looking for a recipe. Can you all overlay the measurement amount on the screen for each ingredient? For future videos.
No vanilla extract?
No sin to add it! Go for it!
Sometimes when creators feel it doesn’t make a difference or can’t taste the vanilla/difference, they don’t add it cause it’s a waste and negligible. Saves you some money too
Vanilla would be in any cookie I made unless there was almond or orange or lemon instead
It's my first time making cookies from scratch. I didn't add the Sea salt but did salted butter. I used 3 cups all purpose flour with no cake flour. I don't have a hand mixer so I absolutely went to town trying to whip the dough by hand. Tried to follow it as closely as possible. They're still cooling so not sure about taste but so far they've spread a lot more than the ones in the video. More baking soda? Or is the best I can do without a mixer?
So basically he recreated from his Levain Chocolate Chip Cookies video a couple of years ago
Hi Josh, I can't eat nuts, what do you think about substituting with Fritos corn chips instead? They should in theory provide enough scaffolding to keep the cookie from going flat. Also, why is the recipe not posted to the Food52 site, like usual?
Dried fruit could work
maybe he wants you to buy his cookbook.
The recipe is in his new cookbook so I'm not sure if they can print it
check out the description! :)
Potato chips might work great!
White Lily all purpose flour is all you need!!
tbh this is the best chocolate chip w nuts recipe 🥹
Has anyone made these?? If so, please let me know your review! I only have a toaster oven which means baking them would take longer but they look so good I just wanna know if it's worth haha
I ve already try it and it turn out greatttttt.I also reduce the amount of sugar 50% ,each dough weight 85 g and bake at 390 f
Can you please make videos on how to make similar cookies as SCOOP ME A COOKIE recipes? Laura Petit's cookie recipes. They're georgous !!!!
Please please please ❤❤❤
As well as your version of levain bakery cookies ❤❤❤
Thank you Dear 😊❤
Please do so ❤
Don’t you need to chill the cookie dough in the fridge for some time before baking it?
I'm a big texture person so I'm intrigued
Rly need to freeze these before baking
90 min freezer then bake at 400 for 22min
Well that is lavain bakery cookies and they are amazing
Can food52 please upload the recipe for this?
check the description!
Thank you so much 😋
And here I am snacking on tomatos with salt while I am watching this.
I miss the calmer Joshua Weissman
I made the cookies and they went flat, Also the sugar didn't dissolve although I beat it FOREVER with the butter. Any suggestions why all of this happened? THX!
The same thing happened to me. I tried really hard to do it all right. Not sure where I went wrong
Same here 😢
Did u refrigerate before baking
Josh, as always you are fun, informative and an awesome teacher. This time, were you nervous?
Well, love the recipe and awaiting the delivery of your recipe!
Love pecans in cookies yum
Levain Bakery cookies!
The End!!
i really liked this video was more relaxing version of your videos and i didnt get lost cuz the speed and sound effects 😝 … definatelly making these cookies
Save that dust. Mmmmm. Nice to see him here!
Hell yeah brother
Those look DELICIOUS! Instead of 2 and 4, why not 3 on each pan🤔
i'm from UK and im confused by cake flour
I looked for the recipe and could not find it ?
Check the transcript.
@@lpeper1964 I just checked the transcripts recipe was not there no measurements on how much of anything goes into these cookies . That's all right I enjoyed the video
He wants you to buy his book
check the description!
Give me Erin, 😱😱Thanks 🙏🙏
Looking for the recipe Food52…
it's in the description!
Mine were so flat when I made these in a stand mixer 😓
The recipe doesn't have nearly enough flour for the amount of butter and sugar. They turn into sheet cake
good
I bet these taste fantastic, but the thickness of it is to cakey for me. I think I’d rather have a much thinner cookie.
No papas kiss for you then.
For me there is no perfect chocolate chip cookie unless at least half of the butter is browned
Came out terrible I make cookies all the time..I think it was the cake flour..cookies came out cakey I think I might try some different butter because as soon as I added the sugar, it gave me that wet consistency so you can kind of tell if it’s a good batch or not then, once I added, the flower never got it was more wet than cookie dough, so I’m not sure what happened, but the cookie came out real cake. It didn’t come out like a cookie.
I believe there is unneeded steps in this video unlike ur previous one
350?
♥️♥️♥️
Why do my cookies spread out i followed it to a T
All cookies should contain nuts!
What the heck is cake flour
This is too slow. It like old Food Network PBS sloooow.
I was going to make this for my family. Then they reminded me what assholes they were. So this recipe will stay in the internet.
Cleaned up your language this one. Nice
peCAN, not peCON. 😂
pe-CON here, 😊
There are, entertainingly, 4 different and distinct way to pronounce pecans. And they're all right. We all know what we mean, so there is no need to fight. The point of speaking is communicating, so having achieved that, there isn't any point belabouring it.
@@adedow1333o, my, don't take life or youtube so seriously! no one is "fighting" here, at least i'm not. i was just innocently weighing in on my pronunciation.
They grow here in Texas, so pa-CON. Josh is in Texas. 😁
Pee can
Yuppers
Get over it lol
Sad to see Food52 host a well known plagiarizer.
Yeah, I'm disappointed that they added this dude. He's got his own channel which I can avoid watching. Now I'm forced to start watching the video to dislike.
What happened?
I'm allergic to pecans.... so none for me
Just leave them out?
Dried fruit?
Looks under bake....
It's not look like 335gr of butter in the video... For me is way more, and where's the logic, 335gr of butter nd 300gr of flour? Of course they will spread... I make like the recepie, scoop one smaller cookie and now I'll wait in the freezer... Let's see
Sorry too much talking for me! They look OK. Nothing special. If you leave out the pecans, do you add more chocolate? 🤔🤔🤔
Without the pecans they might be more flat but I recommend substituting them with other nuts unless you don’t mind a flatter cookie.
🤨 What a waste of time
This looks like a Levant cookie from NYC