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How to Bake the Perfect Levain Bakery Cookie<\/h5>\n\n\n\n

Thick, but not cakey. Crispy on the edges, but soft in the middle. <\/p>\n\n\n\n

• Baking at a high temperature (410\u00baF) allows the cookies to bake quickly on the outside \/ edges, but remain soft and gooey in the middle.<\/li>
• Make sure you form the dough balls lightly and do not compact them.<\/li>
• Let the cookie cool on the pan for 10 minutes after removing them from the oven. Otherwise they might fall apart before they’re fully set.<\/li><\/ul>\n\n\n\n
  <\/div>\n\n\n\n

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  <\/figure>

  \n

  Levain Bakery Dark Chocolate Peanut Butter Chip Cookies<\/h4>\n\n\n\n

  Prep Time<\/strong>: 20 minutes
  Cook Time<\/strong>: 15 minutes
  Total Time<\/strong>: 35 minutes
  Yield<\/strong>: 12 large cookies<\/p>\n\n\n\n

  A copycat recipe of Levain Bakery’s dark chocolate peanut butter chip cookies. Rich, gooey, chocolatey indulgence!<\/p>\n<\/div><\/div>\n\n\n\n

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  Ingredients<\/strong><\/p>\n\n\n\n

  \n

  \n

  • 1 cup cold unsalted butter, cut into cubes<\/li>
  • 1 cup packed brown sugar<\/li>
  • 1\/2 cup sugar<\/li>
  • 2 egg<\/li>
  • 1 tsp vanilla<\/li><\/ul>\n<\/div>\n\n\n\n
    \n

    • 1\/2 cup cocoa powder<\/li>
    • 2 1\/2 cup flour *<\/li>
    • 1 tsp cornstarch<\/li>
    • 3\/4 tsp baking soda<\/li>
    • 1\/2 tsp salt<\/li>
    • 1 1\/2 cup peanut butter chips **<\/li><\/ul>\n<\/div>\n<\/div>\n\n\n\n

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      \n\n\n\n

      Instructions<\/strong><\/p>\n\n\n\n

      1. Preheat oven to 410\u00baF.<\/li>
      2. In a large bowl, cream together the butter, brown sugar, and white sugar.<\/li>
      3. Mix in the egg and vanilla.<\/li>
      4. In a separate medium bowl, combine the cocoa, flour, cornstarch, baking soda, and salt.<\/li>
      5. Fold the flour mixture into the butter mixture. Be careful not to overmix and stop just before the flour is fully incorporated.<\/li>
      6. Add in the peanut butter chips and mix until just combined.<\/li>
      7. Use your hands and lightly shape the dough into a loose ball. The cookies should be airy and not compact.<\/li>
      8. Place 4 cookies on a baking sheet and space them 2 inches apart.<\/li>
      9. Bake for 8-10 minutes, until the tops and edges of the cookies are light brown. The cookies will be very soft and may not be set, so let the cookies cool for at least 10 minutes. This will allow the centers to firm up and the cookie won’t fall apart when you pick it up. <\/li><\/ol>\n\n\n\n

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         Notes<\/strong><\/p>\n\n\n\n

         * I’ve seen others use a combination of cake flour and all-purpose. Since I didn’t have cake flour on hand, I only used all-purpose and it turned out great.
         ** I used dark chocolate peanut butter cups instead of chips.<\/p>\n<\/div><\/div>\n\n\n\n

         <\/p>\n","protected":false},"excerpt":{"rendered":"

         About a month ago, I made Levain Bakery’s Chocolate Chip Walnut cookies and have not stopped dreaming about them. Rich,…<\/p>\n","protected":false},"author":2,"featured_media":6877,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[76],"tags":[107,108,109],"class_list":["post-6875","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-chocolate","tag-cookies","tag-peanut-butter"],"yoast_head":"\n