Hey guys…remember me? 🙂 Things have been so crazy this year at my day job…but I’m hoping to get back into the swing of things and into more regular posting!!
Even though my last recipe was also a cookie — I’ve been spending a lot of time searching and testing Levain cookie copycat recipes. If you’re not familiar with Levain, they are a bakery in NYC and make possibly the best cookies in the world. They’re gigantic, and stuffed to the brim with chips and nuts. They’re impossibly delicious, and I pretty much stop by any time I’m in New York.
There are four flavors: chocolate chunk w/walnuts, chocolate chocolate chunk, chocolate peanut butter, and oatmeal raisin. I have nothing but positive things to say about all of them, but my absolute favorite is the chocolate peanut butter.
I don’t have any photos while I was making these because I honestly wasn’t sure if they’d be a success…but they were SO GOOD (and so close to the original), that I absolutely HAVE to share!!
Preheat your oven to 375 degrees and line a cookie sheet with parchment paper. Combine the flour, cocoa powder, baking powder, salt, and baking soda in a medium sized bowl and whisk together.
In a stand mixer, mix the butter and sugars on medium speed for about 2 minutes. It will become until light and fluffy. Add the egg and mix to combine. Turn the mixer to low. Add the dry ingredients very slowly until the dry ingredients are incorporated. Mix in the peanut butter chips.
To create the cookies, scoop about 6 oz of cookie dough and shape into a ball. It will be about the size of a baseball. Alternatively, you can make smaller cookies (~3 oz). There will be about 24 oz of dough, so you’ll get about 4 large (or 8 small) cookies from this batch.
Place 4 large or 8 small cookie dough balls on the cookie sheet and bake for 11 minutes (large) or 9 minutes (small). It will be hard to tell from just looking at them to see when they’re done…but you can tell by lightly touching that the outside of the cookie will be ever so slightly firm.
Cool the cookies on the cookie sheet for about 10 minutes. Serve warm with some milk — these are richhh!!
Adapted from: Cake by Courtney
Makes: 4 large (or 8 “small”) cookies
Prep: 20 minutes, Cook: 12 minutes, Total: 30ish minutes
- 1 cup all-purpose flour
- 3/4 cup dark cocoa powder (Hershey’s Special Dark Cocoa Powder works well)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 7 tablespoons unsalted butter, cold and cut into cubes
- 1/2 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 large egg
- 6 oz. Reese’s Peanut Butter baking chips
Preheat your oven to 375 degrees and line a cookie sheet with parchment paper.
Combine the flour, cocoa powder, baking powder, salt, and baking soda in a medium sized bowl and whisk together.
In a stand mixer, mix the butter and sugars on medium speed for about 2 minutes. It will become until light and fluffy. Add the egg and mix to combine.
Turn the mixer to low. Add the dry ingredients very slowly until the dry ingredients are incorporated. Mix in the peanut butter chips.
To create the cookies, scoop about 6 oz of cookie dough and shape into a ball. It will be about the size of a baseball. Alternatively, you can make smaller cookies (~3 oz). There will be about 24 oz of dough, so you’ll get about 4 large (or 8 small) cookies from this batch.
Place 4 large or 8 small cookie dough balls on the cookie sheet and bake for 11 minutes (large) or 9 minutes (small). It will be hard to tell from just looking at them to see when they’re done…but you can tell by lightly touching that the outside of the cookie will be ever so slightly firm.
Cool the cookies on the cookie sheet for about 10 minutes. Serve warm with some milk — these are richhh!!
Crunchy Salty Sweet 