Recreating Levain Chocolate Chip Cookies Feat. Binging with Babish

people have been begging me to remake the worldliness chocolate chip cookies from levan bakery row I don't need to go all the way to New York to try them before I did that logically obviously I'm like that let's go is it bad if I've never had one before well we're going now so sorry it's never too late okay it's never too much it's fine eleven years ago now that I have my first love okay this is a New York staple at this point I don't know what kind of cookie you're into but this is a basically a ball of warm cookie dough with a vaguely crispy exterior it thick bastard this is a thinking man's cookie yes I like this car doesn't go 0-60 that fast but the people will literally ride either the line or a quarter into your lane and everybody's kind of they're like that's fine and I'm like this isn't this is not what I change the expect okay we're here in the beautiful Upper West Side at the original Levin cookie bakery Levin bakery I keep telling cookie Baker one of each cookie place yeah pay dirt [Music] all right let's dig into one of these mush look at the bottom looks great don't stick my thumb off Wow oh wow it's not exactly how I described it good no no it's just like it's just a lot better than I thought blowing my mind how good this is also having this like thicker texture is like you maintain sort of dewy liquidy chocolate that won't happen with it normally they probably go pretty light on the baking soda baking powder richness maybe more egg yolks maybe I don't know I really don't know it's kind of a well guarded secret so you're gonna try to recreate this at home I think I can do it so everybody in the world can experience this it's your turn to well that was fun now we're back in town and I think we're ready to take on this challenge or even get started just want to say a quick thank you to Benjamin Babbage Andrew thank you we appreciate you we love you and we kiss you and one more thing I have a collab video that went up on Babbage's channel there will be a link in the description but you should go click that and watch it it's bread you know you like that all right so not to flex but I actually got this right on the first try so I'm flexing a couple of important notes here the chocolate that you're using you want it to be relatively dark like 60 to 70% cacao so make sure that that's on the board no milk chocolate the second thing that you want is you want to use cake flour no all-purpose flour I don't want to hear substitutions please use cake flour you know how I feel about that cake so you gonna start off with one and a quarter cup for 280 grams of unsalted butter bring it to a melt with wait no you know what I mean so that's it aside and let it cool a little bit then rough chop one pound or 450 grams of dark chocolate but like a lot like this sort of some randomized pieces some big some small some tiny you know yeah in a medium-sized bowl combine one and a half cups our 230 grams of cake flour and two cups or 275 grams of all-purpose flour why don't have teaspoons are 5 grams of kosher salt and 2 teaspoons or 8 grams of cornstarch and a half a teaspoon or 6 grams of baking soda give that some whiskey whiskey to stand mixer fitted with the whisk attachment and yes you can do this by hand in a regular bowl with a whisk don't worry AB one on 1/4 cup or 285 grams of brown sugar light brown sugar and half a cup of 115 grams of white granulated sugar begin whisking down on medium speed and then slowly stream in your butter what's that all together until it looks nice and creamy like this then to that one egg at a time you're gonna add two eggs followed by three egg yolks making sure to incorporate them in between each egg of course and once you've got a nice smooth homogeneous little thing going on here switch to the peddle attachment and then mix in your flour mixture don't forget to spill a bunch of flour all over the place when you're pouring into your mixer because for some reason mixtures are built this way in such a way that you always spill flour I don't know I'm blaming the mixer instead of myself that's just how it goes what's your dough is nice too smooth go ahead and fold in two cups are 165 grams of rough chopped walnuts I'd recommend toasting your walnuts by the way and your chopped chocolate and also uh maybe don't do this in a machine because it's a little bit rough on your machine soda and there you go there's your nice little cookie dough now number one tip with these if you want them to be tall you need to chill these so wrap them up and put them in your refrigerator for at least 45 minutes the longer you chill them the taller they'll be I mean you can only give them so cold but you see items like sofas Ward and you've got your chili boy right now we need to talk about scooping scooping is very very important here upon further research I found on their website that their cookies typically average around 6 ounces in size so that's what we're gonna do we're gonna make a six ounce cookie ball and you want these balls to be tall I know this sounds weird but I found that a Vollrath four round stainless steel Disher works really well if you stuff it in there really nicely oven like the description for that if you want to use that if you don't have a scale whatever do what you want to do but get nice balls okay then just arrange them onto baking sheets lined with parchment paper I had six here I'd recommend doing four on each tray just to have extra room if you want these to be extra tall I would recommend refrigerating them for 25 more minutes I did not and you will see the minor consequences in a bit next you're gonna place them into an oven set to 425 degrees Fahrenheit or 220 Celsius yes very hot for 10 to 13 minutes or until lightly browned on the outside you want the inside to be a little bit underdone that's the goal here and so here they are here's a little side-by-side just for comparison I think we did pretty good here guys you know considering we got this on the first try and they're pretty darn close let's say they're about 85 to 90 percent of the way there in terms of similarity but do you want to know what it is a hundred percent of the way there [Music] or guys and that is it so I feel pretty good about this I don't think that they were perfect I think they could have been a little bit taller and I think if you wanted them taller you just need to chill the dome much longer I only shelled mine for about 30 or 45 minutes again thank you so much to Andrew up way cave inching with babish everybody calls him babish yeah Bradley own he calls him Bobby hey Bradley only if you're watching cuz kiss love you hit me up that was a ton of fun Babbitt hello that or should I have been talking for a while I've hinted at it a bunch everybody kind of already figured it out pretty early on so thanks for that I'm also doing a collaboration on his channel there will be a bread video over there like I said earlier be sure to go check that out there will be a link in the description but with all that said if you enjoyed this video or you learned something leave a like subscribe and I will see you next time also don't forget to subscribe to babish too these are the freaking description bro go go get that that DEP button please [Music]

Channel: Joshua Weissman

Views: 4,658,438

Rating: 4.9750485 out of 5

Keywords: binging with babish, levain chocolate chip cookies, chocolate chip cookie recipe, chewy chocolate chip cookie recipe, how to make chocolate chip cookies, how does levain make their chocolate chip cookies, raw cookie dough, gooey chocolate chip cookies, joshua weissman, youtube recipes, youtube cooking series, chocolate chip walnut cookies, the best chocolate chip cookies, levain bakery, sat bawl pro, josh weissman, chocolate, chip, cookie, cookie recipe

Id: NYH1Z7TUSEI

Length: 7min 30sec (450 seconds)

Published: Thu Feb 27 2020