Levain Style Chocolate Peanut Butter Cookies
TBH these are better than Levain if you ask me :) These are perfectly crispy on the outside. But the inside? Oh man. I had to double check because the texture was as if they were maybe raw from how soft they are. But no. They were perfect. This will be one of the best cookies you've ever had. Thank me later.Plan ahead notes: buy cake flour. You need it. This won't be the same without it. While you're shopping for that, get a good unsweetened cocoa powder. I like a dutch process one like Guittard. Or something like Valrhona will work too. This also will not be the same if you use something weak.
Ingredients
- 1 cup Cold butter, cut into small cubes make sure you keep your butter cold up until the moment you mix it in
- 1.5 cups Sugar
- 2 Eggs
- 1 cup Cake Flour this flour is really important
- 1.5 cups AP Flour
- .5 cup Cocoa Powder
- 1 1/4 cup Peanut Butter Chips
- 3/4 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
Instructions
- Preheat your oven to 375. Line baking sheet with parchment or non stick spray lightly.
- Combine flour, cake flour, cocoa powder, baking powder, baking soda and salt. Mix well and set aside.
- In your mixing bowl, add cold butter cubes and sugar. Beat on medium until it forms a well combined cream-should take no more than 2 minutes.
- Add in your eggs and mix until combined. If it's getting sticky, make sure you are scraping the sides.
- Turn your mixer down to a lower speed and slowly add your dry ingredients in batches. You want to make sure to not mix too long.
- Once it's done, stir in your peanut butter chips and fold until well combined.
- Place your mixing bowl in the fridge and cover with a wet towel. Leave for 30 minutes.
- Time to make your balls! The dough should yield about 8 big dough balls. They will seem HUGE. You wont have space to cook all of them at once. Cook 4 at a time. Bake for 12 minutes.