Levain Bakery Cookie Recipe Copycat
Ingredients
- 1 cup unsalted butter, cold and cut into small cubes (freezing butter slightly makes it easier to cut into cubes)
- 1 1/4 cups granulated sugar
- 2 large eggs
- ½ cup dark cocoa powder
- 2 ¼ cups all-purpose flour
- ¼ tsp coarse salt
- 1 tsp baking powder
- 2 cups peanut butter chips
Instructions
- Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.
- Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the peanut butter chips with a spatula.
- Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined. This dough is VERY thick. I kneaded mine in the bowl, and that worked out just fine.
- Divide the dough into 4 ounce portions (or divide into 12 equal pieces). Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart.
- Bake 16-20 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
These cookies are LARGE! They are closer to the size of a hamburger patty than your typical cookie!
Nutrition
Calories: 322kcalCarbohydrates: 41gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 184mgPotassium: 130mgFiber: 2gSugar: 21gVitamin A: 518IUCalcium: 32mgIron: 2mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.