Dark Chocolate Peanut Butter Chip Cookies

Levain Bakery Dark Chocolate Peanut Butter Chip Cookie




1 1/2 cups all-purpose flour

1 cup bread flour (do not substitute)

5/8 cup high-quality cocoa powder (you can increase to 3/4 cup of cocoa for a slightly darker cookie)

5/8 tsp. baking soda

5/8 tsp. salt


1 3/4 sticks unsalted butter, cold, cut into small pieces

1 cup packed light brown sugar

1/4 cup granulated sugar

1 1/4 tsp. vanilla

1 large egg + 1 large egg yolk


1 cup peanut butter chips

1 cup small chunks of good quality semisweet chocolate (I prefer Ghirardelli and used their chocolate chips)



Sift dry ingredients together; set aside.


Beat cold butter until pasty.  Add sugars and beat until incorporated.  Add vanilla and eggs. Beat just until ingredients are incorporated so as not to warm the butter.


Add dry ingredients and beat just until the flour mixture is incorporated.  Add peanut butter and semisweet chunks (or chips) and fold in until evenly distributed.


Roll the dough into a cylinder about 2 inches in diameter.  Cut into twelve 1.5 inch or so segments.


Rip each segment in half and conjoin the smooth ends, leaving the ragged ends exposed.  The whole point is to increase the raggedness of the surface area to maximize crunch in the final product.  This step is a common practice to produce a cookie top with a craggy surface and really does improve the cookie.


Place all the uncooked cookies on parchment paper and cover loosely with plastic wrap.


Freeze for 1-2 hours.


Cook in center of oven for 17-18 minutes at 375o.  Adjust oven racks as needed to make sure the bottoms don’t burn. 


Cookies are done when they are mostly firm on top (as opposed to doughy.  They will still be delicate.)  There should still be some darker spots here and there of not-quite-done cookie dough in most of the cookies.


Place on rack immediately.