This Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies recipe is pure chocolate heaven! It’s the ultimate make-at-home version of the popular cookie sold in NYC and definitely lives up to the hype.
After posting my Copycat Levain Bakery Chocolate Chip Cookies recipe, I got quite a few requests asking how to make the chocolate version! And since there are few things I love more than chocolate and peanut butter (see: Small Batch Chocolate Cupcakes with Peanut Butter Buttercream Frosting and Peanut Butter Brown Sugar Layer Cake with Chocolate Fudge Buttercream), I figured why not also post this recipe here!
If you aren’t a peanut butter fan (and if so, I don’t wanna even KNOW about it), you can replace the peanut butter chips with milk, semisweet, or dark chocolate chunks, which will give you a Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookie recipe. That’s right… you’re getting 2 for 1 here, people!
Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies
- 115 g unsalted butter cold and cubed
- 110 g dark brown sugar
- 50 g granulated sugar
- 1 large egg cold
- 2 tbsp cocoa powder
- 2 tbsp black cocoa powder
- 65 g cake flour *
- 95 g all-purpose flour
- ½ tsp cornstarch
- ¼ tsp baking soda
- ½ tsp coarse sea salt
- 170 g peanut butter chips
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the butter and sugars until combined and fluffy, about 5 minutes. Add the egg and mix until well incorporated.
- Add the cocoa powder, black cocoa, flours, cornstarch, baking soda, and salt, and use a rubber spatula to gently fold until just combined. Fold in the peanut butter chips.
- Separate the dough into four large, 6 oz hockey-puck-shaped cookies about 1.5 to 2-inches thick, then place onto a parchment paper-lined baking sheet. Cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat the oven to 400°F (200°C).
- Bake for 14-15 minutes or until the cookies are puffy and the exterior appears set. Let them rest on the cookie sheet for at least 10 minutes to fully set before removing to a wire rack to cool completely.
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