Recreating Levain Chocolate Chip Cookies Feat. Binging with Babish

"You will see the minor consequences in just a bit." I don't think two cookies just straight up disappearing is all that minor.

"This is a thinking man's cookie."

Ingredients: - 1 and 1/4 cups or 280g of unsalted butter - 1lb or 450g of dark chocolate - 1 and 1/2 cups or 230g of cake flour - 2 cups or 275g of all purpose flour - 1 and 1/2 tsp or 5g of kosher salt - 2 tsp or 8g of cornstarch - 1/2 tsp or 6g of baking soda - 1 and 1/4 cups or 285g of light brown sugar - 1/2 cup or 115g of white sugar - 2 eggs - 3 egg yolks - Optional: 2 cups or 165g of chopped walnuts Instructions: - Brown butter and let it cool - Chop your chocolate and set aside - In a small bowl, combine the cake flour, all-purpose flour, kosher salt, cornstarch, and baking soda - In a bigger bowl, whisk together the light brown sugar and the white sugar - Continue whisking and slowly stream in the cooled brown butter until creamy - Add in the eggs and egg yolks one at a time while still whisking - Once it reaches a fluffy and light colored consistency, start pouring in the flour while still whisking - When the cookie dough/batter is smooth and lighter colored, stop whisking and add in the chocolate chips and optionally add in the walnuts - Scoop out the cookies and chill for at least thirty minutes, optimally overnight - Place onto baking sheets with parchment paper at 425 degrees Fahrenheit or 220 degrees Celsius for 10-13 minutes - Enjoy your newfound diabetes

Here we are, almost 16 months later. That sourdough video you two collaborated on was the gateway to my wife becoming a baking ninja. I personally thank you for that, while my waistline would like to extend two robust middle fingers. I look forward to trying out this cookie recipe.

Cakeflour doesn’t exist in some countries so here is a substitute Step 1: Measure 1 cup all-purpose flour. Remove 2 Tablespoons. Step 2: Measure 2 Tablespoons cornstarch. Add to the flour. Cornstarch contains less gluten than flour, so it’s a wonderful tenderizing ingredient to help make cake flour. Step 3: Sift together TWICE. Basically, sift into a mixing bowl once. Then run it through the sifter one more time. Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour. Step 4: Measure 1 cup from this mixture. You’ll have about 1 cup anyway, but sometimes sifting can produce more volume since it’s adding air.

Josh flirts with all the food Youtubers with the same line: "I love you, I kiss you, hit me up"

Thank you!!!!!!!!!!!, I followed this recipe, the cookies were delicious. I didn't have cake flour, so instead, I used self raising flour. I also used 125 g of walnuts instead (I didn't have more) of 165 g. The dough was 1360 g, which means 11 cookies at 170 gr/ 6 oz each with that fascinating rustic look. I used 2 spoons to weigh each cookie, I never touched the dough. The cookies were amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I chilled each cookie dough for 48 hrs before baking. Taste, color, flavor, texture, were incredible!!!!!!!!!!, rich, tall cookie, crispy from the outside and melts in the mouth from the inside. Thank you very much for the recipe!!!!!!!!!!!, the best cookies I've ever made!!!!!!!!!!!!! I have a very small oven 30 cm x 30 cm, I only bake one cookie at a time, I preheated the oven for 11 minutes at 220C and baked one cookie for 16 minutes at the highest rack of my oven, it came out perfect!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thank you again!!!!

I brought these into work, and they were apparently “pretty fucking good” to everyone that tried them. FedEx guy loved them too.

THE THICC BOIS WE'VE BEEN WAITING FOR

“The ultimate crossover doesn’t exis-“

I am 63, a pretty good cook, have been making chocolate chip cookies since I was a child, and I heard a noise at 2 am this morning and my 16 year old grand daughter was making the best chocolate chip cookies I have ever eaten. I was out of sugar so she substituted monk fruit and my oven wasn’t heating up so she used my air fryer/toaster oven. This teenager has some mad baking skills.

my man sounding like chef john ending his sentences with commas

I feel cheated. This should have been longer😂😂 Their chemistry is just off the charts...

Hear me out. A cooking competition between Joshua, You Suck At Cooking, Binging with Babish, and Adam Ragusea Babish vs Joshua Weissman Adam vs Laura in the Kitchen Ysac vs Boris (Cooking with Boris) Rie (Tasty) vs Clarie (Bon Appetit)

This is the cinematic crossover we have been waiting for. Love seeing my two FoodTubers together!

It's such a shame my gran passed away in 1979 these were her cookies you reverse engineered a great brand to basically crack that unicorn of my grandmother's recipe I reverse engineered it over 10 years ago and I am so grateful for this recipe that you have come up with. My grand would come over with a big green tupperware container filled with these cookies every time she visited Us in Orange California all the way from Los Angeles California for her that was a big trip but she always gave us a great smile and US grandkids were very grateful and I'm very grateful to all your work that you put into this thank you so very much for this share.

Me: See's a perfectly fine bench in the back Andrew: puts the cookie box on the floor and ALMOST drops it

"the endgame was the greatest crossover in history" me: hold my yeast

I followed the recipe and they were delicious. I love taking a good recipe and modifying it to my own preferences, so here's my changes. I used chocolate wafers instead of bars and only 1 1/3 cup roughly chopped, no corn starch, instead of walnuts I used sliced almonds (sweeter then walnuts) that I then crushed and I used half the amount that was called for, also added 1/2 tsp imitation vanilla for more flavor in the dough since these are so fluffy and kind of rely on good chocolate and nuts for flavor and I took some of that out. Lastly and I think this is the most important "change" (uncle Joshua did this good but it can be better) after melting the butter (just barley letting it brown ands more flavor) and mixing it with the sugars, eggs, and vanilla, you gotta keep mixing until the butter is back to room temp. He did this by letting the melted butter rest, but the importance of this step being done correctly was understated. If the butter is to melty and liquid when you add the dry mix in you will have no air and this is why ppl get dense pancake cookies. As the butter starts to harden back up from cooling down, this is when the air can get trapped inside the creamed butter, and we want to preserve the air in this dough, so when we add the dry to the wet creamed butter you only mix/stir/fold as much as you need to to combine them. Over mixing can squeeze the air out and your back to flat cookies. I also don't want 6oz cookies so I used a 2oz scoop over filled and the dough sat over night in the fridge. Cooked at 350°f for about 13-15 min top rack, pull them as soon as the edged are golden ( thats after edges are yellow and before they go brown). This is the best cookie (imo) I have ever made. Lmk if u try it! Edit: I don't buy cake flour cuzzzzz I don't make cakes🤷, not about to start just for cookies. I bet it is better, but I ain't got time for that or space to store it. SO I just used all purpose flour. Whatever the sum of the 2 flours was, that's how much I used. Also weigh ur flour, its just better. Don't use measuring cups for flour....ever.

A friend suggested separating out your cookie dough balls before placing the cookie mixture into the fridge to rest. That way you’re not battling cold and stiff dough when you return to cook them.