Levain Bakery is a tiny cookie shop on the Upper West Side here in New York. They are famous for having the best chocolate chip cookies in NYC. Their cookies are gigantic and packed with chocolate chips and nuts, and they're served warm, soft and chewy. Levain also has a chocolate cookie with peanut butter chips. It is divine. Here is my copycat... also divine.
Levain Bakery Chocolate Peanut Butter Cookies
2 sticks softened unsalted butter
1 1/4 cup granulated sugar
2 eggs
1/2 cup good cocoa powder
2 1/2 cups all-purpose flour
1/4 tsp salt
3/4 to 1 teaspoon baking powder
1 cup semi-sweet chocolate chips or chunks
2 cups peanut butter chips
Preheat oven to 350. In medium bowl, cream butter and sugar for a couple minutes until well blended and fluffy. Add eggs and beat until well-incorporated, then beat in cocoa powder. Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients. Stir well with wooden spoon to mix.
Divide into 12 equal portions, about 4 oz each. These are GIANT cookies. Bake 16-20 minutes depending on how gooey you like the middles, taking care not to overbake. I made smaller, more regular sized cookies, and baked for 8-10 minutes instead.
Let cool on a rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
2 sticks softened unsalted butter
1 1/4 cup granulated sugar
2 eggs
1/2 cup good cocoa powder
2 1/2 cups all-purpose flour
1/4 tsp salt
3/4 to 1 teaspoon baking powder
1 cup semi-sweet chocolate chips or chunks
2 cups peanut butter chips
Preheat oven to 350. In medium bowl, cream butter and sugar for a couple minutes until well blended and fluffy. Add eggs and beat until well-incorporated, then beat in cocoa powder. Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients. Stir well with wooden spoon to mix.
Divide into 12 equal portions, about 4 oz each. These are GIANT cookies. Bake 16-20 minutes depending on how gooey you like the middles, taking care not to overbake. I made smaller, more regular sized cookies, and baked for 8-10 minutes instead.
Let cool on a rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
Recipe adapted from a recipe found here.
looks amazing! I'll have to buy some peanut butter chips and make them immediately!
ReplyDeleteI just saw the ladies from Levain Bakery on Throwdown with Bobby Flay! I am so glad you made a copycat recipe....these look heavenly.
ReplyDeleteYumm! I use this copycat recipe (http://bakingblonde.blogspot.com/2008/02/throw-down-show-down-it-is-cookie-time.html) to make the walnut chocolate chip ones and all of my friends/family love them. I am sooo excited to try your peanut butter chocolate chip ones!
ReplyDeleteSo I just made these and... THEY ARE AMAZING!!!!!!! My roommates better get home soon or there will be nothing but crumbs left! Thanks for the awesome recipe :)
ReplyDeleteLooks delicious !
ReplyDeleteHow do you think these compared to Levains? We tried a chocolate chip cookie recipe but it just wasn't as good (although it was very good!)
ReplyDeleteI actually haven't tried this cookie at Levain, I had only seen pictures of it that looked really delicious so I decided to find a recipe for it. So I don't know how it compares, I can only tell you that these were really moist, chocolatey and rich! So good.
ReplyDeleteThese were absolutely deeelicious!!! A new family favorite! Thank you so much for sharing! We passed your recipe along to our readers! :)
ReplyDelete