Giant Chocolate Peanut Butter Chip Levain Copycats
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Giant cookies with peanut butter chips similar to the ones served at Levain Bakery in NYC.
  • 8 ounces (2 sticks) cold, unsalted European style butter, chopped
  • 1 1/4 cups plus 2 tablespoons (10 ounces) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (10.1 ounces) bread flour (can experiment with different flour blends)
  • 1 teaspoon Kosher salt, Morton
  • 1/4 teaspoon baking powder
  • 2/3 cups (2 ounces) Hershey’s Dark Dutch processed cocoa powder
  • 1 cup extra dark chocolate chips
  • 1 cup Reese's peanut butter chips
  1. In the bowl of a stand mixer fitted with a paddle, beat the cold butter until it is creamy. Add the sugar and continue to beat until blended. Gradually add the eggs and vanilla and continue beating with the paddle on medium until mixed, scraping sides of bowl once or twice. The coolness from the eggs should make the butter seize up again so the creamy mixture will appear lumpy.
  2. Meanwhile, in a separate bowl, mix the flour, salt, and baking powder. Mix in the cocoa. With the mixer on medium-low (or by hand with a heavy duty rubber scraper), gradually add the flour mixture stirring just until mixed. Stir in the chocolate chips peanut butter chips.
  3. Empty the batter onto a large flat surface and make sure all the ingredients are evenly incorporated. Instead of lumping it all together, keep it kind of loose. Divide into 12 raggedy pieces. The dough should be cold before you even put it in the refrigerator, but chilling the dough will help make the cookies taller. Chill or freeze dough until ready to use.
  4. Preheat oven to 375 degrees F. Bake on center rack for 18 minutes at 375. If using a convection oven, preheat to 350 F convection and bake for about 18 minutes at 350F convection. Let cool for about 5 minutes on the cookie sheet, then remove and finish cooling on a rack.
If you don't have European style butter, you can cheat a little bit and use 12 tablespoons of butter and 4 tablespoons of shortening. The cookies will be a little puffier and more rounded than if you used all butter.

Alternate Version

230 grams cold, European style butter
1/2 cup (100 grams) granulated sugar
1 cup (200 grams) light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup cake flour (114 grams)
1 3/4 cup all-purpose flour (220 grams)
1/2 cup (40 grams) Hershey’s Dark Dutch processed cocoa powder
1 teaspoon salt
3/4 teaspoon baking soda
1 cup extra dark chocolate chips
3/4 cup Reese's peanut butter chips

Use same technique as above, but with this version you must chill the shaped dough balls for several hours to curb the spreading. Also, rather than make 12 balls of dough, make 8.
Recipe by Cookie Madness at