Cookies - Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies recipes

Author: David Flores  

These thick, dense, and chewy copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies are absolutely loaded with the fantastic flavor combo of peanut butter and chocolate. A copycat recipe for the deliciously massive Levain Bakery Dark Chocolate Peanut Butter Chip Cookies.

Levain Bakery Chocolate Chunk Cookies

Levain bakery cookies are super simple to make at home and these chocolate chunk cookies will knock your socks off! They're BIG cookies filled with puddles of dark chocolate with chewy centers and crispy edges. I dare you not to eat just 1!
Provided by: Smells Like Home
Total time: 157 minutes
Cook time: 22 minutes
Prep time: 15 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 10

Ingredients:

• 3 cups plus 2 tbsp all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 ½ tsp kosher salt
• 1 cup unsalted butter, cold and cut into cubes
• ¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
• ½ cup granulated sugar
• 2 eggs, cold, lightly beaten in a separate bowl
• 1 tsp vanilla extract
• 6oz bittersweet chocolate, roughly chopped (about 2 cups)

How to cook:

1. Line a baking sheet with parchment paper.
2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until it starts to break down and reform into a misshapen ball, about 1 minute. Add the sugars to the bowl and beat for 2 minutes. Mix in the eggs and vanilla at medium-low speed until incorporated - the batter will be lumpy. Scrape down the sides and bottom of the bowl. With the mixer on low, gradually stir in the flour mixture. When no streaks of flour remain, stir the chocolate chunk in on low speed.
4. With a large cookie/ice cream scoop, divide the dough into 12 equal pieces and space them 2 inches apart on the prepared baking sheet. Don't shape the dough into round balls with your hands - you'll want them to look a little rustic. Refrigerate for at least 2 hours or up to 12 hours.
5. Preheat the oven to 375 F with a rack in the center of the oven.
6. Bake for 18-22 minutes, rotating the pan halfway through, just until the tops are golden brown and you can just about lift the edges up with a spatula without the cookie falling apart. Do not overbake - the cookies will continue to cook on the baking sheet while they cool. Transfer the baking sheet to a wire rack and allow the cookies to cool for 5 minutes before transferring them directly to the rack.

Notes: Levain Bakery Dark Chocolate Chocolate Chip Cookies {copycat}, ingredients · 1 cup (2 sticks) unsalted cold butter, diced · 1 cup (7 1/2 ounces) (213 grams) light brown sugar · 1/2 cup (3 1/2 ounces) (99 grams)

Tags:

levain copycat dark chocolate peanut butter chip cookies bakery dark chocolate peanut butter chip cookies copycat levain bakery dark chocolate peanut butter chip cookies levain bakery dark chocolate peanut butter chip cookies levain bakery chocolate chunk cookies copycat dark chocolate peanut butter chip cookies

LEVAIN BAKERY'S DARK CHOCOLATE CHOCOLATE

LEVAIN BAKERY'S DARK CHOCOLATE CHOCOLATE CHIP COOKIE COPYCAT RECIPE Duration: 4:13

Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies

A copycat recipe for the deliciously massive Levain Bakery Dark Chocolate Peanut Butter Chip Cookies. They're crispy on the outside and soft & gooey on the inside!
Provided by: Mike Johnson
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

• 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

Nutrition:

• Serving Size: 1 g
• Calories: 754 kcal
• Carbohydrate: 95 g
• Protein: 15 g
• Fat: 38 g
• Saturated Fat: 25 g
• Cholesterol: 110 mg
• Sodium: 483 mg
• Fiber: 5 g
• Sugar: 57 g

How to cook:

1. 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.
2. 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.
3. 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.
4. Preheat the oven to 400°F (200°C).
5. 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.

Notes: Levain Bakery Dark Chocolate Peanut Butter Chip Cookies, Levain Bakery Dark Chocolate Peanut Butter Chip Cookies are the most decadent peanut butter and chocolate lover's treat ever.

Levain Bakery Dark Chocolate Peanut Butter Chip Cookies

These rich chocolatey cookies studded with peanut butter chips taste just like the original ones served at Levain Bakery.
Provided by: Kirbie
Total time: 28 minutes
Cook time: 8 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

• 1 cup cold unsalted butter (cut into small cubes)
• 1 1/2 cups granulated white sugar
• 2 large eggs
• 1/2 cup dutch process cocoa powder
• 1 cup cake flour
• 1 1/2 cups all-purpose flour
• 1 tsp cornstarch
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3 ¼ cups peanut butter chips

How to cook:

1. Preheat oven to 410°F. Line two baking sheets with silicone baking mats or parchment paper.
2. In a large bowl of a stand mixer, cream together butter and sugar on high speed until light and fluffy. Add eggs one at a time until evenly mixed in. Use a spatula to scrape the sides of the mixing bowl to ensure all the butter and sugar gets mixed in with the egg.
3. Add cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and mix on the lowest speed cycle until dough forms. Be careful not to overmix. Stir in the peanut butter chips
4. Use your hands to grab dough and place onto scale until you have a dough ball with a weight of 6 oz. Keep your dough ball very loose. Do not compact it, roll it, or smooth it out.
5. Place only four cookies on each baking sheet, spacing them about 2 inches apart, 2 cookies per row in a stagged pattern. (Please see my photo above for how I spaced them.)
6. Bake only one sheet at a time in the middle row of the oven for 8-10 minutes or until surface looks cooked but the middle of the cookies are not fully set. Let cookies set and cool for 20-30 minutes on the baking sheet before attempting to remove them. After that, cookies should be set enough to be removed in one piece. When you break them open they should still have a melty peanut butter center.

Notes: Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookies, Levain Bakery Dark Chocolate Chocolate Chip Cookie. Looking for the ultimate dark chocolate cookie lover's dream? Levain Bakery Dark Chocolate Chocolate Chip

Levain Copycat Dark Chocolate Peanut Butter Chip Cookies

These thick, dense, and chewy copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies are absolutely loaded with the fantastic flavor combo of peanut butter and chocolate. They are definitely shareable, though be warned that you won't want to.
Provided by: Amy Nash
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

• 1 cup cold salted butter, (cubed (227g))
• 1 cup granulated sugar ((200g))
• 1/2 cup firmly packed light brown sugar ((100g))
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour ((187g))
• 1 cup cake flour ((118g))
• 1/2 cup dark cocoa powder ((50g))
• 1 teaspoon cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups Reese's peanut butter chips

Nutrition:

• Calories: 990 kcal
• Carbohydrate: 137 g
• Protein: 23 g
• Fat: 44 g
• Saturated Fat: 29 g
• Trans Fat: 1 g
• Cholesterol: 115 mg
• Sodium: 609 mg
• Fiber: 9 g
• Sugar: 66 g
• Unsaturated Fat: 9 g
• Serving Size: 1 serving

How to cook:

1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar for 3-4 minutes on medium-high speed until light. Add the eggs and vanilla, beating well and scraping the bottom and sides of the bowl.
3. Add both types of flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Mix on low speed just until combined. Stir in peanut butter chips.
4. Divide the dough into 8 evenly-sized large balls and space them evenly on the baking sheets so they have room to spread while baking.
5. Bake for 9-11 minutes until the cookies look set around the edges and dry on top. If they still look shiny, they probably need another minute, but don't overbake.
6. Let the cookies cool on the baking sheets for at least 15 minutes before transferring to a wire cooling rack to finish cooling.

Notes: Levain Bakery Dark Chocolate Peanut Butter Chip Cookies, Ingredients. 1x 2x 3x · 1 cup Cold Butter cut into small cubes · 1 cup Brown Sugar · ½ cup Sugar · 2 Eggs · ½ cup Dark Baking Cocoa · 1 cup Cake Flour