Levain Bakery Cookie – Indulge your sweet tooth with our delectable Levain Bakery Cookie Recipe. These jumbo cookies boast a perfect fusion of rich chocolate, cold buttery goodness, and the irresistible crunch of peanut butter chips. Whip up a batch and treat yourself to the ultimate cookie experience.
Picture this – a cozy afternoon, my kitchen infused with the warm aroma of melting chocolate and the anticipation of baking something extraordinary. The first time I tried this Levain Bakery-inspired recipe, I couldn’t believe how incredibly thick and luxurious the dough felt as I kneaded it. As the cookies baked, my home transformed into a cookie wonderland. The result? My husband and child declaring them the best cookies ever – a moment of sheer cookie bliss!
What makes this Levain Bakery Cookie truly special?
What sets these Levain Bakery-style cookies apart is their divine combination of cold, cubed butter, and an abundance of peanut butter chips. The result? A heavenly texture that’s crispy on the outside and irresistibly gooey on the inside. These jumbo cookies are a dessert lover’s dream come true – a symphony of flavors and textures that elevate the classic chocolate chip cookie to a whole new level.
What You Need To Make This Levain Bakery Cookie Recipe?
Butter: Start with a cup of unsalted butter, the unsung hero of our cookie escapade. Embrace the chill – cutting it into small cubes and giving it a brief freeze. Why, you ask? Picture this: as the cold butter meets heat in the oven, it orchestrates a dance of textures – crispy exteriors and gloriously gooey interiors.
Peanut Butter: Now, let’s talk peanut butter chips – the crunchy crescendo in every bite. Toss in a generous two cups, because who can resist an abundance of these flavor-packed gems? They’re the co-stars that elevate our cookies to a realm of sheer indulgence.
Cocoa: Dark cocoa powder, the mysterious enchantress, adds depth and richness to our cookie affair. Don’t fret if you only have regular cocoa powder; it’s a versatile substitute that still leads to cookie ecstasy.
Flour: The backbone of our creation – 2 and 1/4 cups of all-purpose flour. This humble ingredient, when embraced with patience, forms the canvas upon which our cookie masterpiece unfolds.
Salt: A pinch of coarse salt, the unsung hero that elevates sweetness. It’s the subtle note that keeps our cookies from veering into overly saccharine territory.
Baking Powder: A teaspoon of baking powder – the leavening agent that ensures our cookies rise to the occasion, creating the perfect balance of height and chewiness.
Steps To Make Levain Bakery Cookie:
Step 1: Preheat your oven to 350˚ F. Prepare your baking sheets by lining them with parchment paper or silicone baking mats. Get ready, for a cookie-making adventure!
Step 2: In the bowl of a mixer blend the butter and sugar together until it becomes fluffy (around 2 to 3 minutes). Gradually add the eggs, one at a time ensuring you mix well and scrape down the sides of the bowl as needed. Add the cocoa powder. Witness the magic unfold.
Step 3: Slowly incorporate the flour, salt and baking powder into the mixture on low speed until everything combines harmoniously. Using a spatula gently fold in peanut butter chips as you desire – more chips mean merrier cookies!
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Step 4: Transfer the luxurious dough onto a work surface. Knead it briefly by hand to ensure all of its elements are well blended together. Embrace its thickness; it’s what creates that Levain Bakery magic.
Step 5: Divide the dough into either 4-ounce portions. Challenge yourself by going for 12 pieces. Roll each portion into a ball shape. Slightly flatten it into a disc shape. Place these discs on your baking sheets allowing space for them to spread out while they bake.
Step 6: Bake, for 16 to 20 minutes while indulging in the tantalizing aroma that fills your kitchen. Allow the cookies to cool on the baking sheets for 5 to 10 minutes and then transfer them to a wire rack so they can cool completely.
Tip:
Ever wondered how Levain Bakery achieves that perfect balance of crispy exterior and gooey interior in their legendary cookies? Here’s the pro tip: Embrace the chill factor!
Once you’ve crafted the sumptuous dough, resist the urge to rush into the baking glory. Instead, channel your inner cookie maestro and let the dough chill for at least 30 minutes. Why, you ask? It’s a game-changer.
Chilled dough is the secret sauce for controlling the spread of your cookies during baking. This brief interlude in the refrigerator allows the fats (hello, butter!) to solidify, ensuring your cookies hold their shape while baking. The result? A thicker, more decadent treat that stays true to the Levain Bakery magic.
So, as you bask in the anticipation of cookie greatness, exercise a bit of patience. Let that dough chill, and watch as your cookies emerge from the oven with the perfect texture – a golden-brown exterior with a lusciously soft and gooey center. It’s the small pause that leads to a big payoff.
Frequently Asked Questions:
Can I use regular cocoa powder instead of dark cocoa powder?
Of course! You can definitely use cocoa powder instead of dark cocoa powder. While dark cocoa powder adds a layer of flavor regular cocoa powder will work as well in this recipe.
Can I freeze the cookie dough for later use?
Yes you can absolutely freeze the cookie dough for later use. Shape it into balls place them on a tray to freeze and then store them in a container. When you’re ready to bake you can put them from the freezer into the oven. Just add a couple of extra minutes to the baking time.
My dough is really thick. Is that normal?
Absolutely! Having a thick dough is completely normal. Actually contributes to the unique texture of these cookies – crispy, on the outside and gooey, on the inside. Embrace the thickness for a Levain Bakery experience.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Levain Bakery Cookie Recipe
Ingredients
- 1 c unsalted butter cold and cut into small cubes (freezing butter slightly makes it easier to cut into cubes)
- 1 1/4 c granulated sugar
- 2 large eggs
- ½ c dark cocoa powder
- 2 1/4 c all-purpose flour
- 1/4 tsp coarse salt
- 1 tsp baking powder
- 2 c peanut butter chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare baking sheets by lining them with parchment paper.
- In a mixing bowl cream together 1 cup of butter (cubed and cold) with 1 1/4 cups of granulated sugar until the mixture becomes light and fluffy.
- Add the eggs one, by one followed by blending in 1/2 cup of cocoa powder until it is well incorporated.
- Next gently combine 2 1/4 cups of all-purpose flour along with a quarter teaspoon of salt and one teaspoon of baking powder. Mix everything on low speed just until it is combined.
- Using a spatula carefully fold in 2 cups of peanut butter chips into the dough.
- Transfer the dough onto a work surface. Knead it briefly to ensure even mixing.
- Divide the dough into portions weighing around four ounces each (or divide it equally into twelve pieces) then roll each portion into balls and slightly flatten them to form discs. Arrange these discs on the baking sheets.
- Bake, for 16 to 20 minutes then allow them to cool on the baking sheets for 5 to 10 minutes before transferring them onto a wire rack. Enjoy these treats inspired by Levain Bakery that have a crispy exterior and gooey interior!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
