I know, more cookies.  I never make cookies and now 2 recipes in 1 week on this blog!  I think the cookie swap must have inspired me a little.  These cookies are pretty much the best tasting cookies I’ve ever made!  Sadly, they are also the ugliest!  But that’s OK because flavor wins over aesthetics every time in my mind.

I’ve been haunted by these images of cookies from Levain Bakery in NYC on Kevin & Amanda’s website for years.  I’ve been especially bothered by the chocolate ones harboring the peanut butter chips.  I finally decided to do something about it.

I had no idea where to begin with something like this.  Unfortunately I’m not a trained pastry chef, YET!  So I consulted the magic box (the computer/internet).  I found a great looking copycat recipe at a blog called Fran’s Faves.  I of course changed up a few things because I can never just leave anything the way it is.  Baking chips are kind of like cheese to me.  If a little is good then a lot must be way better!  In fact, if there were anything I would change about my adapted recipe it would be the PB chips.  I would’ve added another cup!

The first batch of these cookies I made I just cut into squares.  I did this for speed and efficiency.  I found out that square cookies are pretty ugly.  And these poor cookies need all the help they can get as far as looks go!  My second batch I cut into circles.  Much nicer!  These cookies are very dense, almost like a brownie, so they don’t spread out a lot.  It’s hard to judge when they are done because of this and their color.  I baked mine for 16 minutes and they were perfect! I’m actually really upset they are all gone!

These cookies make me want to take a trip to Levain’s in  NYC to experience the real deal.  I’ve never been there before.  Now I can add another reason to my list of reasons I should visit NYC.

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Giant Dark Chocolate Cookies with Peanut Butter Chips

Ingredients

• 1 cup all-purpose flour
• 1 cup bread flour
• 1/2 cup pastry flour
• 1 Tbsp. cornstarch
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup unsalted butter cold and cut into cubes
• 1 cup packed dark brown sugar
• 1/4 cup sugar
• 2 eggs
• 2 tsp. vanilla
• 3/4 cup cocoa powder
• 1 cup mini chocolate chips
• 1 bag 10 oz. peanut butter chips

Instructions

1. In a medium sized mixing bowl whisk together the flours, cornstarch, baking powder, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer combine the cold butter, dark brown sugar, and, regular sugar. Beat on medium speed until all three ingredients are well incorporated.
3. Add the eggs and vanilla and mix well.
4. Add the cocoa powder and mix well scraping down the sides of the bowl with a rubber spatula.
5. Next, using the paddle attachment, add the flour mixture to the wet ingredients. Mix until well combined.
6. Add the chocolate and peanut butter chips and mix until everything is well combined.
7. Scrape all dough into a gallon sized Ziploc bag (the dough will be very thick). Press dough around in the bag so it forms a flat, thick, even layer in the bag. Seal the bag and refrigerate dough overnight.
8. When you are ready to bake the cookies preheat your oven to 375° F and line a large cookie sheet with parchment paper or a SILPAT
9. Remove the dough from the fridge and cut the bag off of the outside of the dough.
10. Cut the dough into 16 equal squares.
11. Place on baking sheet and bake for
12. 15 to 18 minutes.
13. Let cool for a couple of minutes. EAT!!!
14. These cookies are best warm. If you don't eat them all in one sitting (like me) then reheat them in the microwave for 5 to 10 seconds each before eating.
15. Adapted from the Levain Bakery Dark Chocolate Peanut Butter Chip Cookie Clone recipe at Fran's Faves

Ugly squares!Better looking circles!