Could we get the recipe in metric?

@Gabas Elamin It depends on if you want a cookie that is more cake like or something that is tough to chew on.

Thank you for the recipe! I made it last week and not only did it turned out gorgeous, it also tasted soooooo good! However I've never had Levain cookie so I don't know if it tastes similar or not

Should I bake cookies with the oven heated from the top or the bottom?

Are you using salted or unsalted butter?

190°C 😉

Thanks for doing everything else!!! Very helpful

Thanks you so much for this. Metric and scale user really thanks you !

Omg, you're perfect!!!!!

This post for the win

thank you!!!!

Thank you so much

Thank you!

She said 1/3 cup and 2/3 cup of brown sugar

375 ° F or C° ???

thank u sm❤️

Thank you so much!

What’s DL? I thought everything would be measured in grams

@@Puglover130 DL = Deci litre = 1/10 litre. Sorry, I got lazy in the end with the chocolate and walnut measurements :P

Miss Misto i use 250 gr for chocolate and 125 gr for wallnuts

All asian does lol

Boi

@@ksam8987 nah

Lol

Did you use the oven fan or just the regular oven?

Thank u Aile

thank you

Thanks, they want you to be a member to get the recipe.

Thanks! xx

Thank you

does it taste good?

Oh god!thank you!!!! ♥️♥️🙏🙏🙏

thank you, i usually have to convert to metric :D

Do you know what is the difference if I only use all purpose flour instead of cake flour?

Liz N. Although this recipe is great but lazy people like me won’t give that much of efforts on baking cookies! So I followed this video for my cookie recipe: kzfaq.info/get/bejne/ldSgfKSHtbC-c2g.html

Just tried today! And yes, I am worried too. My dough is still chilling :)

@@bym1guez how was it? Was it good?

Royce yaaaaas!!! So worth it. I was glad to save some dough in the freezer because they weee best when newly baked.

Please the butter in grams?

Do you think women usually fake high pitched voices.....?

@@MsRaconteur see that comma in between fake and high pitched? That separates the two adjectives from the word "voice".

Caitlin ???? You’re still claiming that women put on “fake, high pitched” voices. Which is weird af and highkey misogynistic. Why do y’all always find weird reasons to criticize women?

@@MsRaconteur my comment was not misogynistic. Women feel like they have to portray themselves a particular way in media, such as speaking in a high pitched voice. I was commending her for not falling into it. There's a reason why female reporters speak with a lower pitch, because they're doing a job that used to be dominated by men, so they are not expected to make their voice higher than normal.

@@caitlin1639 babe...it's her voice. work on your internalized misogyny. or go find a man to use as a punching bag instead.

@Baker81 Baker Hi, did you bake the 4.5oz cookie for 26 minutes?

@@65lica I baked them for 18 minutes :)

How many did u make with that 4.5 oz measurement?

which ones work better? cold or melted butter? :3

What’s the oven temperature and how long?

Mine didn’t stick together once I took them out of the oven :( dont know why!!!!

Did yours end up dry?

​@@miyanashim hi! i followed the exact temp as instructed (190-200 C) for around 20-25 mins. I checked it every few minutes after 20 mins of baking to avoid overcooking it :)

​ @Kirsten Erica Tequillo not at all! mine was perfect for my liking hehe :)

It really is.

Now, baking rocks would be a great project.

Lani I Although this recipe is great but lazy people like me won’t give that much of efforts on baking cookies! So I followed this video for my cookie recipe: kzfaq.info/get/bejne/ldSgfKSHtbC-c2g.html

Over share??? I love that... here goes...June I love you and your magic graceful hands, your careful testing and weighing, your way around spices, and that magical grin when you get a great product!! you have dramatically improved my approach to stews, garbanzo beans, all kinds of pancakes, and the use of spices! And my cast iron skillet. And I can really tell you are very pro. And I am sure that the French bakery that is popular in NYC knows their chops, but do they know their chips, I ask? ... now I have developed Chocolate Chip Cookies (ccc) for my kids and my approach is layers of flavor, not just wheat and sugar and chips.... May I share, even though you have not only far more talent but also years of sensory testing and experience, married into intuitive technique? I always replace 1/3-2/3 of the flour in choc chip cookies with ...oatmeal! I love the combination of chocolate chip and oatmeal flavor and I get that little kick of fiber which is so helpful with digesting sugar and flour. This change made me wonder... what else could you add? ... over time we experimented with several ingredients and found them good -fresh coconut, maybe sesame seeds, pecans with the walnuts... or both with almonds or nut butter, or hemp hearts... I don’t like dried fruit in ccc.. (other than coconut). I am not sure you could get a melty interior with all of that stuff, but it does provide Amazing Flavor & vegetarian protein to balance the insulin rush. (I will never be able to give up butter in this lifetime - part of what I love about you June💕... so no vegan options from me.) in fact I have used all of these ingredients in pancakes with real Canadian or Vermont maple syrup and my daughters could not resist them, little natural no-meat eaters that they were when they were in grade school. So, I will try this recipe midwinter and see if I like them, but plain flour and chocolate chips? I bet I’m going to have to add some stuff... (maybe pumpkin?) Now June, I must say that if you did not taste the vanilla either because you were using inferior vanilla (stored too long? Watered?) or you were not using enough. Based on other comments, I wonder if you do not like vanilla? In the right decadent infusion with excellent spirits, it really pops! Maybe try some real imported Mexican Vanilla (TJs is not quite there but is enough for some). Anyway, you know you’ve got a good combination rich ccc flavors when your earnest little 5 year old looks up at you and says, “mommy, it’s just not quite rich enough... did you add the pecans and vanilla? Could we try....? That, my dear June, is, I suspect, the reason you don’t really like chocolate chips. They need to have a base. (Our grade school asked us to make muffins for snacks and asked is to add pumpkin to the choc chip recipe for added vitamins. And they were incredible! So, chocolate chips need additions. First, get the free trade kind- they are at least 10 times better than the more commercial ones... and then add some plant protein and a richness base..maybe cut the sugar in half... This makes me think.. sometimes when driving south out of the San Francisco Bay Area, we stop for ice cream in Gilroy, the Garlic Capital. Now you wouldn’t think it, but that strong and spicy taste with sugar and cream gives ice cream another layer. Kind of like the chocolate in a good Mole sauce. I wonder if garlic preprocessed with sugar might be a good counterpoint to chocolate chips. Hmmmmm... thanks for exciting our senses. 🍪

Nhung Crosbie Although this recipe is great but lazy people like me won’t give that much of efforts on baking cookies! So I followed this video for my cookie recipe: kzfaq.info/get/bejne/ldSgfKSHtbC-c2g.html

This recipe is better than Joshua’s and I’m a huge fan of his

Cathy J. Although this recipe is great but lazy people like me won’t give that much of efforts on baking cookies! So I followed this video for my cookie recipe: kzfaq.info/get/bejne/ldSgfKSHtbC-c2g.html

The thing abt cookies are preference, and I've noticed that American cookies tend to be chewy, fudgy, gooey type, wherein in my country (Malaysia), we love our cookies crispy and crunchy. For a lot of us, if it's chewy or dense, they'll think we baked it wrong 😂😂😂 I can definitely vouch this for my grandparents and parent's generation but I know my parents don't mind any cookie textures

Feels like we just won the lottery!!

@@thank9stars Mine's chilling in the freezer right now! I am really hoping this is it! It was a bit more difficult for a newbie baker like me!

I want to try these tho this is the first time I’ve heard of them! We don’t like walnuts though so I think I will sub toasted pecans

Hi there! I truly think the size and cookie time are perfect. They keep quite well wrapped in plastic or an airtight container-and you can even freeze them post-baking, and defrost an hour before eating. You can definitely bake 4oz. scoops, but I unfortunately have not tested them at that weight. I'd recommend baking 2 scoops for 15 minutes and checking in to see how they fare, if they're to your liking. Thanks for writing in!

junelikethemonth hi June. This is the best cookie recipe i’ve tried by far. Started a small business using your recipe and it has been a hit since then! May I request if you can give me a recipe also for double chocolate chunks and oatmeal and raisins versions please. It will really be a huge help for my small business 🙏🏼🙏🏼🙏🏼

melintheskywithdmns Although this recipe is great but lazy people like me won’t give that much of efforts on baking cookies! So I followed this video for my cookie recipe: kzfaq.info/get/bejne/ldSgfKSHtbC-c2g.html

@@sravantiii nobody wants to eat ur shitty cookies

You are a weirdo. Like me! LOUD AND PROUD :)

whats the verdict???

Hi Muriel, did you replace walnut with more chocolate chips? Thanks

Hi! I also want to make smaller cookies. Did you still follow the 26 minute mark with the baking or was it done earlier?

@@k.a.johnson213 i divided the recipe into 20 cookies and baked them for about 12 minutes, like in the video, and i they turned out just fine! same temperature

Thank you so much for your reply!!! 😊😊😊