Levain Bakery in New York City makes the best giant dark chocolate cookies. Studded with peanut butter chips and not too sweet, the dark chocolate cookies are almost as good as their giant chocolate chip. This recipe was an attempt to replicate Levain’s cookies at home. Jessica from Su Good Sweets and Lisa from Parsley Sage Sweet were the first to make what in my opinion is the closest version. Using their version as a start, I made a smaller batch version. What type of butter you use (European style vs. American), brand of flour and how heavy handed you are when measuring it, type of cocoa powder (Dutch vs. Natural) and even your oven will influence just how big and fat your cookie will be, so use this recipe as a start and adjust as needed.
This is a small batch version, but should double easily if you find you like these and want to share. I think one key thing with these cookies is they need to be underbaked slightly and allowed to sit for a while and cool internally. You can play with cook times, but I had good results using the ones that follow.
Giant Dark Chocolate Cookies (Yields 1/2 dozen cookies)
4 ounces (1 stick) cold, unsalted butter — cut up
5 ounces granulated sugar (1/2 cup plus 3 scant tablespoons)
1 large egg
1/2 teaspoon vanilla extract
1 ounce (1/4 cup plus 1 scant tablespoon) dark cocoa powder (e.g. Dutch process or Hershey’s Dark)
5 ounces (1 cup plus 2 tablespoons) all-purpose flour
1/8 teaspoon salt
1/8 teaspoon baking powder
1/2 cup bittersweet or semi-sweet chocolate chips
1/2 cup peanut butter chips or a handful (your choice how many) chilled Reese’s miniatures
Preheat oven to 375 degrees.
In bowl of electric mixer fitted with paddle (hand held mixer okay), cream together butter and sugar until well-blended. Add egg and vanilla and beat just until incorporated, then scrape sides of bowl and beat in cocoa powder. Scrape sides of bowl again.
In a separate bowl, thoroughly stir together flour, salt and baking powder. Stir the flour mixture into the chocolate mixture. When flour is mixed in, go ahead and fold in the chocolate chips and peanut butter chips. Divide into 6 equal portions. Put 3 portions in the refrigerator and bake up the other three.
On a parchment paper or Silpat lined or non-stick cookie sheet (don’t use grease or spray), place the cookie dough mounds.
Bake at 375 degrees for 8 minutes, then without opening oven or tampering with cookie sheet, reduce heat to 325 degrees and bake for another 8-10 minutes or until cookies appear set but still slightly moist in the center.
Let cookies cool on rack for about 5 minutes, then transfer to a rack to cool and set.
Cook the other 3 dough mounds the same way.
When you feel comfortable with the recipe, you can bake as many dough rounds as you want using whatever high heat temp you feel like. What’s above is just how I did it.