It all began last Wed in class. My friend Anna-leigh opened up a white bakery bag to reveal a giant treat that looked more like a scone than a cookie. Earlier in the day she had gone to Levain bakery for a post-lunch dessert. The smell of her cookies kept wafting over to my seat. I had to try a bite!
- 2 sticks cold and cubed unsalted butter
- 1 1/4 cup granulated sugar
- 2 eggs
- 1/2 cup good unsweetened cocoa powder
- 2 1/4 cups all-purpose flour
- 1/4 tsp Kosher salt
- 3/4 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
- 2 cups peanut butter chips
Preheat oven to 350 degrees.
1. With an electric mixer cream together butter and sugar until fluffy. Add eggs and beat until combined. Beat in cocoa powder.
2. Whisk together flour, salt and baking powder in a separate bowl. Beat dry ingredients into butter-sugar-cocoa mixture. Beat in chocolate and peanut butter chips.
3. Using a cookie scoop, form dough into round mounds and spread evenly on a cookie sheet lined with parchment paper
4. Bake cookies for 10 minutes, or less if you like them fudgy. Remove cookies and let them cool on a wire rack.
As Parsley, Sage, Desserts & Line Drives points out, Levain's recipe calls for no vanilla extract. I didn't add it and they will still delicious. I think leaving out the vanilla really allows the rich chocolate flavor to take over.
Note: I'm an idiot. I went to the food store and bough butterscotch chips, not peanut butter chips, because I was in a rush. These are much better with peanut butter chips so pay attention! Even though they look the same, they certainly do not taste the same. I counter balanced the distinct flavor of the butterscotch chips with extra semi-sweet chocolate morsels and a bit of white chocolate. They weren't exactly what I was hoping for, but they taste lovely. Enjoy!