Big, thick Dark Chocolate Peanut Butter Chip Cookies inspired by Levain Bakery in New York.
- 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
- 190 grams (1 cup) brown sugar
- 1 large egg, cold
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 40 grams (1/2 cup) Dutch processed cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 grams (1 cup) peanut butter chips
- 75 grams (1/2 cup) dark chocolate chips
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined and creamy. Add egg. Beat again until combined – but try not to over mix.
- Add flour, cocoa, baking soda and salt and beat on a low speed until soft cookie dough forms. It may appear dry at first but keep mixing and it will come together.
- Add peanut butter chips and chocolate chips and beat briefly. Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.
- Bake cookies for 11-12 minutes. Leave cookies to cool completely. They will firm up as they cool.
Cocoa powder: I use Dutch processed cocoa powder which offers a darker, richer colour. But natural unsweetened cocoa powder will work fine too.
Peanut butter chips: I use Reese’s peanut butter chips for this recipe. If you don’t have access to peanut butter chips, you can swap them for another chocolate chip.
Cookie dough: If you want to make textured cookies like mine, you want to scoop the dough and then sort-of just piece it together. There’s no need to be perfect – and there’s no need to roll them smooth. Misshapen and messy is best!
Cookie spreading: This recipe should create a thicker cookie, however, if you’re worried about your cookies spreading too much in the oven, bake one tester cookie first and see how it goes. If it spreads too much, pop your cookie dough in the fridge for one hour and try again.
Cold butter: Cold butter is magic for making thick cookies. But if you’d rather use softened butter, you may have to chill the dough for 1-2 hours before baking to achieve the same thickness.
Leftovers: These cookies are soft and fudgy when fresh. They will firm up over time. I recommend heating leftover cookies in the microwave for 5-10 seconds to make them melty and gooey again.
Storage: Keep cookies in an airtight container at room temperature.