Levain Bakery makes absolutely amazing dark chocolate peanut butter cookies. They are fantastic, as well as gigantic. I was baking cookies as a gift for some friends the other day when I decided to make some dark chocolate peanut butter chip cookies of my own. My cookies are a little less sweet than Levain Bakery's cookies, but they are incredibly chocolatey - far more so than Levain's. If you love dark chocolate, these cookies are decadent and I highly recommend them. But if you want a sweet cookie, and are more of a milk chocolate lover, you are going to need to use semisweet chocolate rather than bittersweet. While the taste of peanut butter is definitely present, these cookies are all about the chocolate. My friends loved them and so did I.
Recipe after the jump!
Dark Chocolate Peanut Butter Chip Cookies
INGREDIENTS:
10 oz. bittersweet chocolate, chopped (I used a mixture of 70% and 60% Ghiradelli bittersweet chocolate, although if you want the cookies to be sweeter you can substitute semisweet chocolate)
1/2 cup plus 2 teaspoons all purpose flour
3 tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp kosher salt
1 cup sugar
5 tbsp unsalted butter, softened
3 large eggs
1 1/2 tsp vanilla extract
1 cup peanut butter chips
1/2 cup plus 2 teaspoons all purpose flour
3 tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp kosher salt
1 cup sugar
5 tbsp unsalted butter, softened
3 large eggs
1 1/2 tsp vanilla extract
1 cup peanut butter chips
Position rack in center of oven and preheat to
350°F. Line 2 large rimmed baking sheets with parchment paper.
Stir chocolate in top of double boiler set over simmering water until melted and smooth. If you don't have a double boiler, set a metal or glass heat-safe mixing bowl over a simmering pot of water. Once chocolate is melted and smooth, remove from heat. Allow melted chocolate to cool for about 10 minutes.
Meanwhile, combine flour, cocoa powder, baking powder, and salt in a medium bowl. Whisk to combine. Using a stand mixer or an electric mixer, beat sugar and butter until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add cooled melted chocolate and vanilla extract. Beat just until blended. Fold in dry ingredients, then fold in peanut butter chips.
Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Spray your measuring cup with Pam before scooping out dough in order to make it easier to get the dough out. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets.
**NOTE: If your apartment/house is warm like mine is, you might want to store these cookies in the fridge due to their high chocolate content. Otherwise they get a little soft.
Stir chocolate in top of double boiler set over simmering water until melted and smooth. If you don't have a double boiler, set a metal or glass heat-safe mixing bowl over a simmering pot of water. Once chocolate is melted and smooth, remove from heat. Allow melted chocolate to cool for about 10 minutes.
Meanwhile, combine flour, cocoa powder, baking powder, and salt in a medium bowl. Whisk to combine. Using a stand mixer or an electric mixer, beat sugar and butter until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add cooled melted chocolate and vanilla extract. Beat just until blended. Fold in dry ingredients, then fold in peanut butter chips.
Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Spray your measuring cup with Pam before scooping out dough in order to make it easier to get the dough out. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets.
**NOTE: If your apartment/house is warm like mine is, you might want to store these cookies in the fridge due to their high chocolate content. Otherwise they get a little soft.
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