Levain Chocolate Peanut Butter Chip Cookies
Levain Chocolate Peanut Butter Chip Cookies
Ingredients
For the Cookies
- 2 sticks unsalted butter, cubed and cold (1 cup)
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 large egg yolks
- 2 teaspoons Mexican vanilla extract, or vanilla bean paste, or regular vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder, optional, but recommended
- 1 1/2 cups Reese's Peanut Butter Chips
Instructions
- 1
In the bowl of a stand mixer fitted with the paddle attachment, combine the cubed cold unsalted butter, light brown sugar, and granulated sugar. Mix on medium-low speed until the butter chunks are just combined with the sugars, forming a crumbly, sandy dough. Do not overmix.
⏱️ 5 min
- 2
Add the large egg, two large egg yolks, and Mexican vanilla extract to the butter and sugar mixture. Mix on low speed until just combined, scraping down the sides of the bowl as needed.
⏱️ 3 min
- 3
In a separate large bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder (sifted to remove lumps), baking powder, baking soda, cornstarch, salt, and instant espresso powder (if using). Ensure all dry ingredients are well combined.
⏱️ 5 min
- 4
Gradually add the dry ingredients to the wet mixture in two halves, mixing on low speed after each addition until just combined. Be careful not to overmix the dough.
⏱️ 5 min
- 5
Fold in the Reese's Peanut Butter Chips until evenly distributed throughout the dough. Mix briefly to avoid overworking the dough.
⏱️ 2 min
- 6
Line a baking sheet with parchment paper. Using a kitchen scale, weigh out portions of cookie dough to 6 ounces each. Shape each portion into a tall, round ball, ensuring it is taller than it is wide.
⏱️ 5 min
- 7
Gently poke a few holes into the top surface of each cookie dough ball with your fingers. This helps create a craggy, textured top during baking.
⏱️ 2 min
- 8
Place the shaped cookie dough balls on the prepared baking sheet and freeze overnight, or for at least 12 hours, until solid.
⏱️ 720 min
- 9
When ready to bake, preheat your oven to 400°F. Arrange the frozen cookie dough balls on a baking sheet lined with parchment paper, leaving ample space between them.
⏱️ 5 min•🌡️ 400
- 10
Bake for 15-18 minutes, or until the edges are set and slightly golden, but the centers still look soft and slightly underbaked. The cookies will continue to set as they cool.
⏱️ 18 min•🌡️ 400
- 11
Remove from the oven and let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Levain Chocolate Peanut Butter Chip Cookies
For the Cookies
- 2 sticks unsalted butter, cubed and cold (1 cup)
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 large egg yolks
- 2 teaspoons Mexican vanilla extract, or vanilla bean paste, or regular vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder, optional, but recommended
- 1 1/2 cups Reese's Peanut Butter Chips
Instructions
- 1
In the bowl of a stand mixer fitted with the paddle attachment, combine the cubed cold unsalted butter, light brown sugar, and granulated sugar. Mix on medium-low speed until the butter chunks are just combined with the sugars, forming a crumbly, sandy dough. Do not overmix.
⏱️ 5 min - 2
Add the large egg, two large egg yolks, and Mexican vanilla extract to the butter and sugar mixture. Mix on low speed until just combined, scraping down the sides of the bowl as needed.
⏱️ 3 min - 3
In a separate large bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder (sifted to remove lumps), baking powder, baking soda, cornstarch, salt, and instant espresso powder (if using). Ensure all dry ingredients are well combined.
⏱️ 5 min - 4
Gradually add the dry ingredients to the wet mixture in two halves, mixing on low speed after each addition until just combined. Be careful not to overmix the dough.
⏱️ 5 min - 5
Fold in the Reese's Peanut Butter Chips until evenly distributed throughout the dough. Mix briefly to avoid overworking the dough.
⏱️ 2 min - 6
Line a baking sheet with parchment paper. Using a kitchen scale, weigh out portions of cookie dough to 6 ounces each. Shape each portion into a tall, round ball, ensuring it is taller than it is wide.
⏱️ 5 min - 7
Gently poke a few holes into the top surface of each cookie dough ball with your fingers. This helps create a craggy, textured top during baking.
⏱️ 2 min - 8
Place the shaped cookie dough balls on the prepared baking sheet and freeze overnight, or for at least 12 hours, until solid.
⏱️ 720 min - 9
When ready to bake, preheat your oven to 400°F. Arrange the frozen cookie dough balls on a baking sheet lined with parchment paper, leaving ample space between them.
⏱️ 5 min•🌡️ 400 - 10
Bake for 15-18 minutes, or until the edges are set and slightly golden, but the centers still look soft and slightly underbaked. The cookies will continue to set as they cool.
⏱️ 18 min•🌡️ 400 - 11
Remove from the oven and let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 10 min