Levain Bakery Copycat Dark Chocolate Peanut Butter Chip Cookies
Prep time: 
Cook time: 
Total time: 
Yield: 1 dozen 4 oz cookies*
 
ingredients:
  • 2 sticks cold and cubed unsalted butter
  • 1¼ cup granulated sugar
  • 2 eggs
  • ½ cup good quality dark cocoa powder
  • 2¼ to ½ cups all-purpose flour- Spoon and Sweep method
  • ¼ tsp Kosher salt
  • 1 teaspoon baking powder
  • 1½ cups semi-sweet chocolate chips
  • 1½ cups peanut butter chips*
directions:
  1. Preheat oven to 350 degrees.
  2. In bowl of electric mixer fitted with paddle, cream together butter and sugar until well blended and fluffy. Add eggs and beat until well-incorporated, then beat in cocoa powder.
  3. Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients.
  4. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, about 4 oz each*, and place each on a sheet pan lined with parchment paper. Bake in the preheated oven 16-20 minutes depending on how gooey and raw you like the middles (I bake mine at 350 for 18 minutes since I prefer a less raw interior), taking care not to over bake. . Let cool on a rack and store what you don't immediately eat in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
notes:
*The Levain Bakery uses 6 oz of cookie dough per cookie. As mentioned above, If you want 12 cookies out of the above recipes, a little over 4 oz per cookie (4.1 to 4.2 oz. Use a kitchen scale) will get you that. If you want to use 6 oz of cookie dough per cookie, you'll probably get only 6-8 cookies (Bake 3 mins more).
**If you don't like peanut butter chips, use 3 cups semi-sweet chocolate chips.
- The Levain Bakery doesn't use vanilla extract in their cookies, as they feel it's unecessary. However, some feel you need it. You can add 1 to 2 teaspoons to the recipe if desired. Just add it after each egg is incorporated.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2008/05/28/my-much-talked-about-levain-bakery-copycat-cookie-recipes/