hahah honestly even after making this I still watch other making Levain cookie recipes

glad you enjoyed! thanks for watching😊

that's awesome, I'm glad you enjoyed 🥰

What récipe did u like the most? Tks

Lo mismo he estado tratando de hacer, ya he probado con dos recetas, hice de hecho la de la asiática y sí quedaron muy ricas!

Thank you! 😊probably one of the best suggestions ever hahah

hahah thanks I do the same 😆

yay! I'm glad. P.S I love your name lolol

I think you're right 😆

kzfaq.info/get/bejne/gb-HgJdiud3QooU.html watch this

what the heck I just saw this. thanks for watching and taking the time to comment

@@emmakeegs6766 Of course!

aw thanks for the feedback!

aw thank yoU! Let me know if you tried any of these recipes

I'm glad to know I wasn't the only one 😆 I will have to try them again!

I have to say yes I also did that. Some people loved them with a burnt chocolate bottom. Also, I had a hard time making them into balls because I left them for at least four hours in the fridge.

Yay I'm glad you liked them too! If you try Delish you'll have to let me know if you liked it better or not!

@@emmakeegs6766 I tried Delish recipe, it turns out a little bit dry compare to JemmaCupcake recipe. So the next batch, I followed JemmaCupcake's oven temp to 180 celcius for around 17 minutes, the recipe turn out great, soft and chewy but stll crunchy on the outside.

Fun fact : I tried following joshua’s recipe exactly like how he did, and it turn out the chewiest and more gooey compare to other two which now I see as a bit on a dry side. I can say I love the joshua recipe most his underbake gooeiness (?) is just delish!

@@Alinkhayra that's awesome they turned out good! 😍I should try to remake them sometime

I appreciate this comment! 😊I'm curious about the crispy nuts? how do you make them?

Emma, Here is a link, there are lots of tutorials for this but I think this is a good one. traditionalcookingschool.com/food-preparation/how-and-why-to-soak-and-dehydrate-nuts-and-seeds/

thanks, Mel! 😊there's so many Levain cookie recipes it's so hard to pick which is best and they always use so many ingredients haha. Let me know if you end up trying one!

aw thanks so much Elahe!

Your welcome 🙏🏻 you spend your money and share it in to your KZfaq channel.Thank you so much again🙏🏻God bless you😊

aw thanks Sketchios 😆 I definitely want to try more to find an even better copy cat recipe. Let me know if you've tried any!!

aw glad you enjoyed! it definitely used A LOT of ingredients hahah I didn't find any of the cookies too sweet. I think in order of sweetest to least sweet it would be Cupcake Jemma, Joshua, Delish. Using the dark chocolate in Joshua helped balance it out I think..I just found an interesting single levain cookie recipe I am going to try...I'll remember to add in a comment about the sweetness levels!

@@emmakeegs6766 sbsjkshrudhsyeyesysjsjsheheydudygey

if you don’t have cake flour, i think you can just add a bit of corn starch to all purpose flour

thank ya! imovie

I'm happy they turned out good for you! :)

What is cake flour??

@@redanac flour which has a lower protein content than regular all-purpose flour.

omg I just checked out your video and those levian cookies look awesome. I think I will have to

@@emmakeegs6766 🙌🏼 yaaaayyy!! or you could try my magnolia bakery 🍌 pudding recipe, it's a fan favorite on my channel 🙈🙏🏼

@@HijabsandAprons it looks so good! I love nilla wafers

yeah I did mess up slightly but they still were yummy! I definitely made the chocolate too big

ooh i dont think so. I think you should stick with the 17 minutes because even though it may come out of the oven seemingly raw in the middle, it sets.

hahah let me know how they turned out for you. glad to know I'm not the only one eating the dough balls...I saved some in the freezer days after and periodically took them out to eat them

What did you think of the cookies after baking them?

This is a bit late, but I disagree with the "i find it hard to believe that any baker does that..." regarding adding eggs at the end, and also coating chocolate chips with flour. A lot of bakers do both (professional ones at that, both of which cupcakejemma and the delish baker are), and a lot of recipes require either, depending on what you are baking. The order of adding your ingredients in any recipe depends on what kind of texture/volume/etc you want your baked product to have at the end. In this case, adding the eggs last is a logical step in the recipe, considering they were aiming for that softly doughy, underbaked texture in the center that you would not be able to get if you formed too much gluten structures at the start of the mixing process by introducing liquid to the flour too early. For the chocolate chips, I bet they just didn't want to overmix and create a tough dough so they added them early. Although, coating chocolate (or any kind of heavy ingredients like blueberries and fruits) with flour before mixing them into dough help buoy them up and prevent them from sinking while baking.

@@user-fj6xl8rw8j you're right, i should've written "i'm not sure if doing this step achieves anything whatsoever", since ofc many bakers (home and professional) do all sorts of shit that may or may not have any effect in the final product. over time i'm becoming increasingly skeptical of much of the cooking/baking voodoo out there, and firmly believe that only way to find out is to do A-B test, and that sort of no-nonsense methodology is what i'm looking for in vloggers (thankfully, there have been many lately, and ccj and delish aren't one of them - doesn't stop them from making delicious food). what you said makes some intuitive sense, it's been done, but is any of it confirmed to be true tho? i'm no cookie scientist, but maybe underbaked texture has more to do with...oh i dunno, baking time and temperature and less with order in which igredients were mixed? fwiw, i can confirm that coating chocolate chips/chunks with flour achieves more or less the same effect as putting them in my banana muffins without it (keep in mind that muffin batter is even less dense than cookie dough, so one should expect more sinking); no 'buoying' and all that jazz, they sink/float the same, so why would i ever do it again if difference is non-existent? overmixing the dough by doing a stir couple of times with a flat spatula? come on, now...

YESSSS BABY A

thank you, ker kare 😊

I'm sad your cookies didn't turn out like his video either but I'm glad I wasn't the only one whose cookies slightly failed 😆😆I would be interested to try them again and see! Thanks for the comment ❤️

aw thank you QuietPenguin!

thanks for the recommendation! I'll check it out ❤️

it's my nasal-y accent from where I'm from 😆

Using cake flour likely just made the cookie less chewy and dense and more soft! I'm glad it turned out good for you without it. I think adding cornstarch with all purpose flour helps to replicate cake flour. Ugh now you have me wishing I had more of these left to eat 😢

@@emmakeegs6766 nice, maybe i'll try cornstarch next time. Super addictive cookies!

Yes it makes a difference! Really easy to make your own cake flour but you have to have cornstarch. Just google how to make cake flour, super easy.

definitely a scale would be best...just having fun making food with what I have 🤩

@@emmakeegs6766 an electric scale isn't that expensive and you would have the best cookie experience : win-win. Hope you give it a try ;)

@@Ephydria v true

Absolutely! Jemma's recipes are such a winner!

I believe you. I’ve tried a few of jemmas recipes and they never turn out well? It’s weird

@@CutTheCrapAndKissMe ive actually used it again only i changed the method. I cremated butter and sugars and then eggs until sugar really dissolved, mixed three times letting them rest so that the sugar has time to rest, then followed the normal path of additions and a lot of resting in the fridge. And voila!! There you go. I also added brown butter. Omg. Delicious.

Do you use granulated sugar? Most people in commonwealth countries, including Jemma, use caster sugar for baking as it has a finer grain. That might be why the sugar didn't dissolve completely.

I always use her recipes and they're the best! Use caster sugar, the granules are finer

ooo I want to watch

@@emmakeegs6766 kzfaq.info/get/bejne/bJeKlcRpz86Zh5s.html

They used creaming method with cold butter (i think) because it still remained its shape when picked and didnt leave an indentation

🤫🤫😆

@@emmakeegs6766 also, great vid;)

@@cstumpy51 hehe ty Stumped 😆

@@emmakeegs6766 you're welcome, Emma!

lolol I just saw this but it's okay mine came out wonky too

omg drinking game? 😆

@@emmakeegs6766 y e s ! 😂

@@chieysse3718 lmao

I've always been a fast talker! Def trying to improve but there is a slow down button on YT also!

glad to have you Nica! 😊