Dark Chocolate Peanut Butter Chip Cookie Highlights

The best Levain Bakery chocolate peanut butter chip copycat cookie recipe

I just arrived home from the Big Apple at 2:30 am New York City time andcouldn’t wait another minute to share this recipe with you!These Levain Bakery Dark Chocolate Peanut Butter Chip Cookies will knock yoursocks off… I promise you!People may think I am lying but I swear it’s the truth, this cookie is danggood.My husband and I decided to do something BIG for our daughter’s 16th birthday.She’s a sweet girl who is super low-maintenance, so we wanted to completelysurprise her with an epic trip to New York City. And of course, the majorityof the trip revolved around food. Duh, I am a food blogger for a reason!My kids LOVE food too but my this daughter is a real health nut and choosesher sweets carefully. However, a visit to Levain Bakery was high on the listfor this girl.As we rode our bikes to the bakery and peered around the corner of 74th Streetand Broadway, we saw the line was at least 50 people deep. If you’ve neverbeen to Levain Bakery, you would be amazed to see how tiny the storefront isfor this very popular bakery. The day we arrived, our time was limited so wecouldn’t brave the line. But there was always the next day and we weredetermined! We had to exercise some serious patience!Monday morning we tried again and were pleasantly surprised to see a muchshorter line. Hallelujah! We purchased our Chocolate Chip and Dark ChocolatePeanut Butter Chip Cookies, which by the way cost $4 each, and sat on thebench and devoured them. I must have studied the cookies for what seemed likeforever to my kids, who just wanted to take a bite of them for the very firsttime. I had to remind them it’s all about the research!My kids have been taught to be brutally honest about food because they are myultimate taste testers. As they opened up their warm cookie and took a bite,they said that the cookies tasted just like mine. Oh, happy day!Here’s my original Levain Bakery Chocolate Chip Cookies if you haven’t triedthem yet — Levain Bakery Copycat Chocolate Chip Cookies If you can’t just hopon a plane and fly to NYC yet want to make Levain Bakery cookies at home, wellthen I am here to help you. Here are my Levain Bakery Copycat Dark ChocolateChocolate Chip Cookies and Levain Bakery Copycat Oatmeal Raisin Cookies .Helping people is good. We should all help people.So I am sharing the recipes that I have spent months tweaking in order for allof us to have fabulous Levain Bakery Cookies at home.Let’s clap our hands together!Levain Bakery is LEGIT and no joke with their cookies. Since I had alreadytweaked and experimented with my own copycat version of their ever so popularLevain Bakery Chocolate Chip Cookie, it was time to go for the chocolate.There are small things that set these apart from just any ordinary chocolatecookie and I am sharing my baking secrets with you!This Chocolate Peanut Butter Cookie is full of rich chocolate and studded withpeanut butter chips to give it that prized peanut butter chocolatecombination. Where are my Chocolate Peanut Butter Cookie fanatics?The fascinating thing about Levain Bakery cookies is their ability to be thickwithout being cakey. If you read my other Levain Bakery copycat cookie post,you will know that those cookies are my husband’s favorite cookie of all time.I think the reason is that they aren’t over the top sweet. They are rich anddecadent without putting you into a sugar coma.If you are a true chocoholic, you can substitute peanut butter chips for dark,semisweet or milk chocolate chunks, which will give you a true Levain BakeryDark Chocolate Chocolate Chip Cookie copycat recipe. You are getting 2 for 1here, people.

How to Make the Cookies Thick

There are a few things that make the cookies thick. * Cornstarch– adding cornstarch to the cookies will keep them thick and soft. * Peanut butter chips– The cookies use a lot of mix-ins which keep them thick. If you reduce the amount of chips, the cookies will spread out and be thinner. * Refrigerate the cookie dough-Refrigerate the dough for about 15 minutes before baking. This will help keep the cookies from spreading too much and also make the dough easier to work with.


Levain Bakery Dark Chocolate Peanut Butter Chip CookiesThis is a copycat version of Levain Bakery’s Dark Chocolate Peanut Butter ChipCookie. I think these taste almost exactly like the original ones. The cookiesare thick and have a very rich chocolate flavor. They have a gooey meltedcenter and are also packed with peanut butter chips. If you’ve been following my blog, you may already know my obsession withLevain Bakery’s cookies. So far I’ve recreated their chocolate chip cookie andtheir dark chocolate chip cookie. And now I am sharing a copycat version ofthe dark chocolate peanut butter chip cookies.I was fortunate enough to try the real thing a few years ago during my trip toNYC. But since I don’t live in NYC, I recreated the cookies at home.

Chocolate – powdered vs solid, light vs dark

I decided to use unsweetened chocolate in a powdered form because I believethis is most likely what Levain Bakery uses. If you go back and read my firstpost, I reference a video of the owners making cookies (without divulgingtheir secret recipe). They repeat a few times, they like to “keep it simple”.My guess is, even thought the cookies resemble brownies I love (that are madewith melted solid unsweetened chocolate), I don’t believe Levain Bakery makesthis cookie with melted chocolate. I considered, but did not try (yet) meltingthe butter and then whisking in the unsweetened cocoa powder to the dough.This would absolutely require the dough be refrigerated before baking. I maystill try this at a later date…I tested out 4 different types of unsweetened cocoa powder. TraditionalHershey’s cocoa powder, Callebaut (Belgian) cocoa powder, an organic brand ofunsweetened cocoa powder, and Hershey’s Special Dark Cocoa. The chocolate thatwas most similar in color and flavor to the Levain Bakery cookie was Hershey’sSpecial Dark Cocoa, which you can find at most grocery stores. It has more ofa dark brown instead of a red color, which produces a cookie most like Levainbakes. I experimented with 1/2, 3/4 and 1/3 cups of cocoa powder, and feltthat 1/3 was the perfect amount.

Watch this video to see how easy it is to make Chocolate Peanut Butter

Chip Cookies:Levain Bakery Dark Chocolate Peanut Butter Chip CookiesA copycat recipe of everyone’s favorite Levain Bakery Dark Chocolate PeanutButter Chip Cookie. It will knock your socks off!Course: CookiesCuisine: AmericanKeyword: chocolate peanut butter chip cookiesServings: 8Author: Melissa Stadler, Modern HoneyIngredients * 1 cup Cold Butter cut into small cubes * 1 cup Brown Sugar * 1/2 cup Sugar * 2 Eggs * 1/2 cup Dark Baking Cocoa * 1 cup Cake Flour * 1 1/2 cup All-Purpose Flour * 1 teaspoon Cornstarch * 3/4 teaspoon Baking Soda * 1/2 teaspoon Salt * 1 1/3 cup Peanut Butter ChipsInstructions 1. Preheat oven to 410 degrees. 2. In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition. 3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in peanut butter chips (or can substitute chocolate chips). 4. Chill dough for 10 minutes. 5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies. 6. Bake for 8-11 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.When I arrived home from New York City, I pulled these Levain Bakery DarkChocolate Peanut Butter Chip Cookies out of the freezer where I store my stashof cookies (always need to be prepared), and was able to satisfy my cookiecravings in one bite. These Levain Bakery copycat cookies are the closest tothe originals that you are going to get!Happy Baking, my friends! xoxo

Cake Flour vs All Purpose

Cake flour is essential in this recipe. Cake flour will create a more tendercookie than a cookie made with straight all purpose flour. If you can’t findcake flour at your grocery, I highly recommend King Arthur Cake Flour, (be acareful to buy KA Cake Flour, not a “Cake Flour Blend”).You can make your own cake flour at home by using this simple method: Measureout 1 cup of all purpose flour into a medium size mixing bowl. Remove 2tablespoons of the flour and place back in the flour container. Add 2tablespoons of cornstarch to the flour in mixing bowl. Sift the flour andcornstarch mixture. Sift again about 3-4 more times. You now have cake flour!Place in a bag or container and use as needed. Very helpful to double ortriple this and have it on hand, ready to use.

important step- keep your cool

If you have a cookie craving and you want to immediately dig into your freshout of the oven cookies, wait a few minutes for best eating results. Becausethe Levain Dark Chocolate Peanut Butter Chip Cookies are barely baked, theyare really difficult to eat until they are allowed to set up for a fewminutes, they also taste best when they are allowed to cool a while. To speedup this process, you may carefully transfer the cookies to a cool baking sheetwith a spatula and set the cooled cookie sheet in the fridge. Do the dishesand the cookies will probably be ready to eat. Make sure to completely let thecookies cool before stacking them on a serving plate.”

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