LEVAIN BAKERY'S DARK CHOCOLATE PEANUT BUTTER COOKIES RECIPE - (4.1/5)
Provided by scootchie17
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. 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 ounces each), and place each on sheet pan lined with parchment paper. Bake in the preheated oven 16 to 20 minutes depending on how gooey and raw you like the middles (I bake mine at 375°F for 18 minutes, as 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 to 10 seconds. Note - 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 teaspoon to 1 tablespoon to each recipe if desired. Just add it after each egg is incorporated. *** Note - Regarding the Dark Chocolate Peanut Butter cookies. I mostly use Dutch-process cocoa. If you use basic, natural unsweetened cocoa (you know, the Hershey's in the brown can or whatever), add 1/4 to 1/2 teaspoon baking soda (I just use a heaping 1/4 teaspoon when using regular baking cocoa) to the dry ingredients. Also, if they're too 'chocolatey' and rich for you, use only 1/4 cup cocoa powder, and add 1/4 cup extra flour. Note - If you want a more 'caramel-molasses like' Chocolate chip walnut cookie, increase the brown sugar while decreasing the white sugar, so you still have 1 1/2 cups total sugar. (Like 1 cup brown sugar to 1/2 cup white sugar).
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- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the butter and sugars until combined and fluffy, about 5 minutes. Add the egg and mix until well incorporated.
- Add the cocoa powder, black cocoa, flours, cornstarch, baking soda, and salt, and use a rubber spatula to gently fold until just combined. Fold in the peanut butter chips.
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- Place rack in center of oven with no other rack on the shelf directly above the center rack. Preheat oven to 400 convection bake or 425 regular bake.
- Place the butter in the bowl of a stand mixer or a large mixing bowl. Turn the mixer to medium speed and beat butter, and sugar for about 1 minute until butter is broken up and starts to blend with the sugar.
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- Add cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and mix on the lowest speed cycle until dough forms. Be careful not to overmix. Stir in the peanut butter chips
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