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
Begin by melting and browning your butter in a small saucepan.
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 let that chill in the fridge for an hour.
Using an ice cream scoop I tried to make fairly even scoops.
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.
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.