Have you been to the Levain baker in NYC? We have been there several times to enjoy their thick, undercooked, HUGE cookies. With the pandemic going on, I do not foresee any NYC trips in the near future so I knew I had to try these when I saw them over at The Domestic Rebel. These are huge cookies so they they definitely can count as a meal!
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Chocolate Peanut Butter Levain Copycats
Ingredients
- 1 cup cold butter
- 1½ cups sugar
- 2 eggs
- ½ c. cocoa powder
- 1½ tsp. vanilla extract
- 1 tsp. cornstarch
- 1 tsp. baking soda
- ½ tsp. salt
- 1 c. cake flour
- 1½ c. all-purpose flour
- 3¼ cups peanut butter chips I used Reese's
Instructions
- Preheat oven to 400° degrees F.
- Line 2 baking sheets with parchment paper.
- In a mixer, beat butter and sugar. .
- Add eggs and vanilla.
- Add cocoa powder, cornstarch, baking soda, salt, cake flour, and all-purpose flour.
- Mix on low and fold in the chips.
- Chill 15 mins.
- Use a food scale and measure out 6 ounces of dough for each cookie. Flatten a bit.
- Bake approx 12 mins and let cool on sheet.
- They will firm up as they cool.
Adapted from The Domestic Rebel
tunnel rush says
The use of cold butter and peanut butter chips really makes for a delicious flavor. I can just imagine how rich and delicious the cookies will be when they come out of the oven.