Levain Bakery Cookie Recipe Copycat
User Reviews
5
Levain Bakery Cookie Recipe Copycat
Description
Levain Bakery Cookie Recipe Copycat mixes slightly chilled butter and sugar until fluffy, then incorporates eggs and cocoa powder for chocolate flavor. Dry ingredients including flour, salt, and baking powder are gently folded in to form a very thick dough. Peanut butter chips are folded through to add bursts of sweet, nutty flavor in every bite.
Portioning dough into large 4-ounce balls and baking at 350°F for 16 to 20 minutes yields cookies with crisp edges and a soft, rich inside. Cooling briefly on baking sheets before transferring to racks prevents breaking. These cookies stand out with their notable size and dense, rich texture.
They are ideal when a substantial chocolate-peanut butter cookie is desired, suitable for sharing or indulging. Their preparation requires handling a firm dough but results in cookies that hold their shape and deliver consistent flavor.
Ingredients
- 1 cup unsalted butter freezing butter slightly makes it easier to cut into cubes, cold, cut into small cubes
- 1 1/4 cups granulated sugar
- 2 large egg
- ½ cup dark cocoa powder
- 2 ¼ cups all-purpose flour
- ¼ tsp salt coarse
- 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
- The cookies are notably large, closer in size to a hamburger patty rather than typical cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12jumbo cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 184mg | 8% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 518IU | 10% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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