A rich scent of chocolate wafts through the air as those warm, massive cookies emerge from the oven, their gooey centers promising sheer comfort. There’s something undeniably special about Levain Bakery Double Chocolate Peanut Butter Chip Cookies that beckons you for just one more bite. Each cookie is like a hug from a friend, perfectly crispy on the outside with a luscious, chewy interior filled with melty peanut butter chips.

Levain Bakery Double Chocolate Peanut Butter Chip Cookies

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What’s more, these cookies are an exceptional blend of pantry staples that create an impressive treat without the fuss. They’re a fun way to satisfy cravings, whether you’re hosting a gathering, prepping for a cozy movie night, or just indulging after a long day. Once you try these, they’ll likely become your go-to recipe when a dessert craving strikes. So roll up your sleeves and let’s bake something delightful!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Levain Bakery Double Chocolate Peanut Butter Chip Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Levain Bakery Double Chocolate Peanut Butter Chip Cookies

Why You’ll Love This Recipe

Irresistible Flavor: The combination of rich Dutch cocoa and creamy peanut butter chips creates a chocolate lover’s dream.
Eye-Catching Appeal: These cookies are big, bold, and simply beautiful, making them perfect for special occasions or casual gatherings.
Quick Fix: With only about 15 minutes of prep time, you can have these cookies in the oven in no time.
Flexible Serving: Enjoy them straight out of the oven, as an after-school snack, or alongside a scoop of ice cream.
Beginner-Friendly: This recipe is straightforward, making it accessible for bakers of all skill levels.

Ingredients You’ll Need

1 cup (120 g) Cake Flour: This gives a light texture. If unavailable, substitute with all-purpose flour but omit the baking powder.
½ cup (42 g) Dutch process Cocoa powder: This adds depth to the chocolate flavor. Unsweetened cocoa powder can also work.
1½ cup (180 g) All-Purpose Flour: The backbone of the cookie structure. Avoid substituting entirely but you can combine with whole wheat for a nuttier flavor.
1 teaspoon Cornstarch: Ensures a softer cookie texture; you can use arrowroot starch as a substitute.
1 teaspoon fine sea salt: Balances sweetness and enhances flavor.
¾ teaspoon Baking Soda: Provides lift and helps the cookies rise.
¼ teaspoon baking powder: Adds additional leavening for a perfect cookie.
1 cup (226 g, 2 sticks) Cold Unsalted Butter: Cold, cubed butter helps create a tender cookie. Use vegan butter if you prefer a dairy-free option.
1 cup (213 g) packed light brown Sugar: Adds moisture and creates a chewy texture; dark brown sugar can be used for a richer taste.
½ cup (99 g) granulated white sugar: Provides sweetness and a slight crunch on the outside.
2 large eggs: Binds everything together. For a vegan option, use flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water).
2 teaspoons vanilla extract: Enhances the overall flavor. Make sure to use pure vanilla for the best taste.
2 cups (340 g) peanut butter Chips: These are the stars of the show, adding creamy pockets of flavor.

How to Make Levain Bakery Double Chocolate Peanut Butter Chip Cookies

Mix the Dry Ingredients: In a mixing bowl, whisk together 1 cup cake flour, ½ cup Dutch process cocoa powder, 1½ cups all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon fine sea salt, ¾ teaspoon baking soda, and ¼ teaspoon baking powder. This combination enhances the cookies’ rich chocolate base and texture.
Cream the Butter and Sugars: In a stand mixer with a paddle attachment, cream together 1 cup cold unsalted butter and 1 cup packed light brown sugar, along with ½ cup granulated white sugar. Start on low speed and gradually increase to medium, mixing until it’s light and fluffy, about 4 minutes. This step is crucial for a good texture.
Add the Eggs and Vanilla: Beat in 2 large eggs, one at a time, mixing well after each addition. Add 2 teaspoons vanilla extract and blend until fully combined. The mixture should be smooth and creamy.
Combine Dry and Wet Mixtures: Slowly add the dry flour mixture to the butter mixture, stirring until just combined. This reduces the risk of overmixing, keeping your cookies tender.
Stir in Peanut Butter Chips: Gently stir in 2 cups peanut butter chips until they are evenly distributed throughout the cookie dough. You can also add extra chocolate chips if you desire.
Chill the Dough: Using a large cookie scoop (about 5 ½ ounces or ½ cup each), scoop out the dough and place it on a lined baking sheet. Freeze for 1 hour. This helps the cookies hold their shape while baking.
Preheat Your Oven: Position a rack in the center and preheat the oven to 400°F (225°C). Line a baking sheet with parchment paper.
Prepare for Baking: Place 6 cookie dough balls on the baking sheet, spaced about 2-3 inches apart. This allows for spreading without merging.
Bake the Cookies: Bake for 10-12 minutes, or until the tops are set and no longer glossy. They may look slightly underbaked. Allow the cookies to rest for 10-15 minutes on the baking sheet before transferring them to a wire rack to cool completely. This resting time is key to achieving that perfect, chewy texture.

Storing & Reheating

Store cookies at room temperature in an airtight container for up to one week. For longer storage, keep them in the fridge for up to two weeks or freeze in a zip-top bag for about three months. To reheat, pop them in the microwave for 10-15 seconds. The texture may soften slightly when reheated; a quick warm-up can refresh their gooey goodness.

Chef’s Helpful Tips

Avoid overmixing the dough to keep the cookies from becoming tough.
Using cold butter helps prevent spreading, resulting in thick cookies.
For better flavor, use high-quality chocolate and peanut butter chips.
If the cookies spread too much, try chilling the dough longer or adjusting the oven temperature slightly.
Experiment with mix-ins such as chopped nuts or other chocolate types for a twist.

The essence of Levain Bakery Double Chocolate Peanut Butter Chip Cookies lies in their ability to combine rich flavors and textures that leave everyone craving just one more bite. These delights are not just a feast for the palate; they’re a joyous baking experience waiting for you to explore. Play around with ingredients, and make them your own. I hope you find as much joy in crafting these cookies as I do every time I bake. Happy baking!

Recipe FAQs

Can I use all-purpose flour only?

Absolutely! You can replace the cake flour with all-purpose flour. Just keep in mind that the texture might be slightly denser but still delicious.

How can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free 1:1 blend. Ensure that your cocoa powder and peanut butter chips are also gluten-free to maintain the integrity of the recipe.

What’s the best way to freeze cookie dough?

Scoop your cookie dough onto a baking sheet to create individual portions, freeze them until solid, and then transfer the frozen balls to a zip-top bag. They’ll be ready to bake whenever the craving strikes!

How do I know when my cookies are done?

The cookies should be set on the top and no longer glossy. They will continue to cook slightly while resting, so be careful not to overbake!

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Levain Bakery Double Chocolate Peanut Butter Chip Cookies