RECREATING JOSHUA WEISSMAN'S LEVAIN STYLE CHOCOLATE COOKIES


Okay so I saw this recipe late at night on Tik Tok… so naturally, I decided I needed to make this recipe ASAP. I waited a couple of days ( honestly don’t know how I kept it together) and made these bad boys.


No idea who Joshua Weissman is and what a leavain style cookie is


BUT


Let me tell you… bomb period.

So you should definitely make these if you’re into those slightly underdone and gooey chocolatey type of cookie.


INGREDIENTS

- 1 and 1/2 cups Cake Flour

- 2 cups All-Purpose Flour

- 1 and 1/2 tsp. Kosher Salt

- 2 tsp. Cornstarch

- 1/2 tsp. Baking Soda

- 1 and 1/2 cups Unsalted Butter

- 1 and 1/4 cups Brown Sugar

- 1/2 cup Granulated Sugar

- 2 Eggs

- 3 Egg Yolks

- 1 lb. Chopped Chocolate

INSTRUCTIONS
  1. Begin by melting and browning your butter in a small saucepan.

  2. Next, combine your dry ingredients in a mixer using the paddle attachment.

  3. Then add your cooled butter until combined.

  4. Then add your eggs one at a time.

  5. Then roughly chop your chocolate and mix that in.

  6. I let that chill in the fridge for an hour.

  7. Using an ice cream scoop I tried to make fairly even scoops.

  8. Then I let those balls set in the fridge for another 25 minutes.

  9. Then go ahead and bake them at 425 degrees F for about 15 minutes.

  10. You want them to be a little underdone and just golden on the top.

to sub for cake flour:

1 cup ap flour – 2 tablespoons ap flour + 2 tablespoons cornstarch = 1 cup cake flour


 

So first let me address a couple of things. Cake flour, I don’t have that (but maybe I should) and I wasn’t willing to wait to go to the store to make these. So I looked up substitutes and apparently you can sub cornstarch into all-purpose flour.


Basically

1 cup ap flour – 2 tablespoons ap flour + 2 tablespoons cornstarch

= 1 cup cake flour

and then half it for the extra half of a cup.

but if you have cake flour, just ignore all this math stuff.

Begin by melting and browning your butter in a small saucepan.


Set aside and let cool completely.

Next, combine your dry ingredients in a mixer using the paddle attachment.


Then add your cooled butter until combined.


Then add your eggs one at a time.

Then roughly chop your chocolate and mix that in.


I used milk and dark chocolate to add some depth.


I let that chill in the fridge for an hour.


Using an ice cream scoop I tried to make fairly even scoops.


All the other recipes I have seen recreating these have been fairly specific but here we are.


Then I let those balls set in the fridge for another 25 minutes.

Then go ahead and bake them at 425 degrees F for about 15 minutes.


You want them to be a little underdone and just golden on the top.


So at the end of the day, mine don't have nearly as much height as his but I am not upset at all. I don’t know what exactly is the reason for that. Quite possibly the cake flour sub.


If you have any ideas please feel free to leave a comment or reach out via IG 😊

Nonetheless, they are oOoOOoOoOO good. I highly recommend it. Just look at the chocolate gooey-ness.