Copycat Levain Dark Chocolate Peanut Butter Chip Cookies

 

I've never been to Levain Bakery in NYC but you can be sure that the next time I make it to Manhattan (hopefully soon!) it will be one of my first stops.  For this blog I've made a copycat of their famous chocolate chip walnut cookie before but when I saw a picture of these dark chocolate peanut butter chip cookies on Mike Johnson (Mike Bakes NYC) Instagram I knew they were going to be my next baking project.  

The stark contrast of tan peanut butter chips against the dark chocolate cookie was so beautiful and stunning.  It doesn't hurt that chocolate and peanut butter is one of my favorite combinations either.  Be forewarned though, the recipe yields just four cookies, but they are MASSIVE!   Size-wise they are not for the faint of heart.  The diameter measures approximately 4" across!   I suppose you could portion them out smaller than the suggested size but then they'd lose their "Levain-likeness."

It took some major willpower to wait for the baked cookies to cool slightly so I could have a taste but it was worth it.  The chocolate cookie flavor was deep, rich and not too sweet and perfectly complemented the bursts of peanut butter.  All it was screaming for was a glass of ice cold milk.

Copycat Levain Dark Chocolate Peanut Butter Chip Cookies

½ cup unsalted butter cold and cubed
½ cup dark brown sugar
¼ cup granulated sugar
1 large egg cold
2 tbsp cocoa powder
2 tbsp black cocoa powder
½ cup cake flour
¾ cup all-purpose flour
½ tsp cornstarch
¼ tsp baking soda
½ tsp coarse sea salt
1 cup 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.