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.

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

THE THICC BOIS WE'VE BEEN WAITING FOR

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!!!!

Making these today since the hurricane rained out my job for the day. Didn't have kosher salt so hopefully they'll still be as good! Been saving this recipe for a while now and just have made them. Thank you.

“The ultimate crossover doesn’t exis-“

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

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.

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.

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

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.

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

I just found this! I'm so happy. I actually bought levains cookies online from California. While I liked the taste, its not the same as having fresh ones. And I've been looking for a cookie recipes that results in big fluffy cookies. Thanks so much!

Can't believe he didn't make a plane from scratch

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

Finally, the two chefs cook together. Their dishes will be legendary!!

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.

Seeing Babish’s face feels like an invasion of privacy.

When you forgot your parents can get an online version of your report card 0:54

Tried out this recipe and it’s amazing! Very rich, crispy from the outside and melts in the mouth from the inside..Thank you very much

People like Joshua and Babish have fuelled my taste for cooking, them working together is like a wet dream of cooking for me.

Seeing people in an airplane hits different nowadays.

Everyone: infinity war is the most ambitious crossover event in history Josh and Andrew: *hold our epic thicc boi cookie*

I tried your recipe. They came out soooooo nice!!! Not thick enough because I didn’t have cake flour and I managed to eff it up, I also realized that freezinggggg the batter longer makes a hugeeeeeee difference and I had three cookies waiting to go in after two trays baked, so those three were so different! But, I love your recipes, your amazing 🤩

These are one of the single best things I've ever tasted. Now I just need to try them after they've baked.

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)

"not to flex but i got it right on the first try so..." *im flexing*

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.

Can't wait to try this, your recipes are always PERFECT!!

being able to recreate a world famous dessert by just having one bite is mind blowing

His actual name isn't Babish? My whole life has been a lie.

And the world's collide. Two of the best chef's on RU-vid together in one video what more could I ask for ☺😊

my man sounding like chef john ending his sentences with commas

he... speaks in celcius ang grams i'm beyond touched :")

"You can only get them so cold." *Proceeds to use liquid nitrogen for the tallest cookie*

Bless you, Joshua. for always including metric units in you videos!

I can’t believe you two collabed together. I watched banish forever back in the day and now I’m hooked weiss. Great to see you both together like that 🤙. Thanks for the video- Good stuff

OMG bro, homie, my dude, I just made these and took a bite out of one and they are the most ungodly chocolate chip cookies I've ever had in my life. They came out perfectly crunchy on the outside and chewy on the inside. Thank you for the recipe! They're amazing!

I love how he gives civilised measurements aswell

Your level of technical skill is actually insane. And even with your accuracy and experience your videos are still very easy to follow along with and recreate for me a very amateur cook.

I just followed this, and it turned out so good!!!!! Thank you :)

1:44 my heart almost stopped at this point

tip: freeze for 2hrs before baking to make it crispy on the outside and soft on the inside. it sounds weird but works ive done it

I'm a super fan of chocolate chip cookies. So I have tried different cookie recipes, but this one is the best!

Love both your channels, so seeing this is a blessing!

For anyone wondering : the recipe yields about 9 cookies

Why did I think josh was kind of short when in reality he actually TOWERS over babish

The closing and opening of the pantry door in the beginning gets me every time

I made these today and lemme just say if you love dark chocolate you’ll loveeeee these. The walnuts are a great addition they really elevate the cookie.

I learned something alright: First, I didn't know those cookies existed in the first place. Second, that I need to try them...

*Josh spilling flour everywhere* Josh: it’s the mixers fault Me, spilling flour everywhere: VINDICATION!!!!

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

I really dig this channel and appreciate the opportunity to see a real chef make fantastic koekies en other fantastic dishes

4:47 ooh that reverse shot was 💯💯

Here's the recipe in case anyone wants to follow at home: 16oz (450g) Dark Chocolate (60-70%) 1 ¼ Cup (280g) Unsalted Butter 230g Cake Flour 275g All Purpose Flour 5g Kosher Salt 8g Corn Starch 6g Baking Soda 285g Brown Sugar 115g White Sugar 5 Eggs 165g Chopped Walnuts (optional) 1. Melt butter in a sauce pan and let it cool 2. Whisk together both flours, salt, corn starch, and baking soda in a medium sized bowl 3. In a stand mixer with the whisk attachment, combine both sugars on medium speed 4. Slowly stream in the butter until mixture is creamy 5. Add 2 eggs then 3 egg yolks, one at a time until each is incorporated 6. Switch to paddle attachment then mix in dry ingredient mixture 7. Combine chocolate and walnuts (optional) using a rubber spatula 8. Put cookie dough in a bowl, cover, and let rest in fridge for at least 45 minutes 9. Divide into 6oz balls and arrange onto baking sheets 10. Refrigerate baking sheets with cookie dough's for 25 minutes 11. Bake at 425 degrees Fahrenheit or 220 degrees Celsius for 10-13 minutes, or until brown on the outside. The inside will be soft and chewy

Being a pastry chef, I have to say, this is one of the best cookie recipes out there!!!!

Awesome easy to follow recipe, best cookies I have ever tasted. Much love from Australia!

Joshua neighbors: honey he is talking to the cabinet again

"Was it good for you?" Me: *looking at that thicccc cookie* Ummmmmmm.....

Cookies w this recipe are amazinggg. Only tips to make them even better. After making the dough make the balls and completely freeze them. When ready to bake take them straight from the freezer into the oven 375 degrees for 23 minutes. After it comes out of the oven wait 6-8 hours or even overnight. You will have a better texture outside cookie with gooey inside

Best cookies ever. I love your content, been around for a while now. I actually already watched this video when it came out, but didn't try it. But for valentine's day I wanted to do something not too complex and these cookies just turned out perfectly, I used instead of the butter, coconut oil being lactose intolerant, amazing choice. You made me AND especially my bae really happy. THANKS, keep it up man, stay healthy.

I-I didn’t realize he’d be taller than Babish.

I followed this recipe. I split the mix and made two different cookies: one with 70% Cacao chocolate and walnuts, and another one with milk chocolate (I know, Joshua advised against milk chocolate, but I already had those two Hershey's bars) and M&M's. However I found three things to consider: 1. I discovered that the milk chocolate and m&m's cookies flattened significantly more than the other ones (dark chocolate and walnuts cookies). I am not sure if it was because of the kind of chocolate, but my guess is that the walnuts helped avoiding more mix from melting, hence maintaining the thickness. In any case, y couldn't get very thiccc cookies, at least not as thick as Joshua got. I'm gonna experiment with proportions to see if something thick-wise changes. 2. I could get lightly thicker cookies by making them half the size (3 oz ea) and baking them the next day. Probably longer refrigeration times helps with that. 3. I had a bad time with the first batch: I am not sure if it is because of my oven, but i couldn't cook the cookies properly with the 425°F/220°C and 10/13 minutes setup. It overcooked in the outside and remained way too underdone in the inside. It was a total mess cause they couldn't even keep their shape while holding them with my hands. My solution was to change the temperature-time setup to 360°F/180°C and 20 minutes... and the results are amaziiinnggg. Damn I am so proud I could make such majestic cookies, I never thought I would be able to do it. Thanks Joshua!

I baked at 395 for 13 minutes. These turned out great and were pretty easy to make. Definitely for dark chocolate lovers, which I am. I think mixing with milk chocolate will satisfy more people.

My kids and granddaughters love Lavain chocolate chip cookies. I cant wait to surprise them with this recipe. Every Joshua recipe that I've tried has turned out amazing.

Joshua and Brad "It's Alive / Dead" Leone? Count me in.

When he got off the plane I thought he was just talking to an Uber driver, then the guy talks and I was like wait a minute.... I KNOW THIS VOICE

Watching Babish and Weissman just talking shop in the car together made me a little giddy. Super awesome crossover episode.

I just tried this recipe but added a little bit less chocolate and it was PERFECT!!! Simple but amazing recipe. Received so many compliments! Thank you so much for the recipe!!!

Chilling and resting the dough up to 3 days will deepen the flavor. Even 24 hours makes a huge difference. Will try to make these!

"Nailed it at first try" -> puts in 6 cookies saying you should put 4 to have room... pulls out 4 cookies .

Man ! I must thank you for this recipe. I have used it so many times it has become a staple at home. Cheers 🍻

These look absolutely fantastic!!

“I don’t wanna hear about any all purpose flour” *uses all purpose flour lol

Me: The avengers is the most anticipated collaboration ever Joshua: Hold my B-roll

This recipe is the best!! Thank you for creating this. Love you Papa!!

Just made these and omg they were amazing! Perfect!!!

Went on a trip to NYC from the UK, was recommended to try Levains and oh my lord, I'm very happy you've done this so I can save money on plane tickets.

me: *sees notif* also me: OH MY GOD OH MY GOD OH MY GOD IT’S HAPPENING GUYS

I’ve never seen Joshua this humble!!! I love it! And I love his “cakes” too, to be completely honest. 😅😅😅

Hi! It was my first time baking. I tried this at home and it was a success. Thank you so much for this recipe. :)

*_"The greatest Anime-Coocking Crossover in history!"_*

I just came to point out the missed opportunity to say, “toast your nuts”. We already know they’re walnuts Josh!

Hey Josh! Today me and my sister are doing these cookies!! Can’t wait to taste them 🤩

My goodness, Babishes voice is so calm!

Josh will say b roll is literally anything. This dude will straight up be like "I've got the baker's dozen, and you can't get a slice. But you know what can get a slice? B ROLL." Like seriously dude, the transitions into the b roll might be my favorite part of all your videos

We need a colab with Joshua, Andrew, Matty, and Brad. The Four Horsemen of The Kitchen.

just tried these! they’re delicious omg

Another great tip.. after you have the cookie scoops, break them in half and smoosh the sides together so the broken sides are up it makes the tops super crunchy

Nobody: Him: Let's fly to ny just to eat cookies and fly back

1:48 when he dropped the box of cookies cause he was too excited!!!! 🤣

Mate, I tried this and it came out perfect the first time. I'm in awe, thanks for the recipe. Chocolate madness.

bro i just made these and they were fire, tysm this is the perfect recipe

the world: Coronavirus Outbreak!!!! Joshua: Time to make cookies!

Marvel: "Infinity War is the most ambitious crossover event in history" Josh and Babish:

1:16 that "vamo' alla!" In the background XD

Just made these, they're amazing! I have a new favourite recipe!