THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY DISCLOSURE FOR MORE INFO.
NYC Levain Bakery’s Copycat Dark Chocolate Peanut Butter Cookies
I am definitely a person who has a sweet tooth and I am the type that is always on the lookout for something new and amazing to try! Living in New York the past three years, there has been endless amounts of amazing bakeries and desserts I have tried! Everything from cupcakes, cookies, cakes, sweet rice, ice cream, etc. The list goes on and on of amazing must try sweets. But by far my favorite are the cookies that I have tried at Levain Bakery in the Upper West side! The most moist and amazing cookie I have ever eaten in my life! Thanks to my amazing partner who turned me on to these amazing cookies! When I first tried them I was living in the city and was in walking distance to the bakery. I waited in line for 30 mins! Yes you heard that right 30 mins for cookies! Well worth the wait! Me and my partner would sometimes buy a bag full and freeze them and reheat them in the oven when we were having a craving! They are that good! They are actually pretty large, so great for sharing too! Which we have done on occasion with a pumpkin spice latte walking through Central Park! Fast forward a year later, we moved to Queens and away from our precious Levain bakery! Now not as easily accessible as it once was whenever we were having cravings! Not as easy for one of us to say, let’s go grab some Levain’s cookies! Now we no longer have to suffer due to the Levain bakery copycat recipe I found online at: http://www.parsleysagesweet.com
I made these cookies which were actually super easy and taste almost identical to the original Levain double chocolate peanut butter cookies! They are to die for!!! Hope you enjoy this experience as much as we did!
- 2 sticks cold and cubed unsalted butter
- 1¼ cup granulated sugar
- 2 eggs
- ½ cup good quality dark cocoa powder
- 2¼ to ½ cups all-purpose flour- Spoon and Sweep method
- ¼ tsp Kosher salt
- 1 teaspoon baking powder
- 1½ cups semi-sweet chocolate chips
- 1½ cups peanut butter chips*
- Preheat oven to 350 degrees.
- In bowl of electric mixer fitted with paddle, cream together butter and sugar 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.
- Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, about 4 oz each*, and place each on a sheet pan lined with parchment paper. Bake in the preheated oven 16-20 minutes depending on how gooey and raw you like the middles (I bake mine at 350 for 18 minutes since I prefer a less raw interior), taking care not to over bake. . 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.
* If you don’t like peanut butter chips, use 3 cups semi-sweet chocolate chips (Then they will be double chocolate chip cookies)
* The Levain Bakery doesn’t use vanilla extract in their cookies, as they feel it’s unnecessary. However, some feel you need it. You can add 1 to 2 teaspoons to the recipe if desired. Just add it after each egg is incorporated.