Levain Bakery Dark Chocolate Peanut Butter Chip Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 1/3 cup Peanut butter chips

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1/2 cup Baking cocoa, Dark
  • 3/4 tsp Baking soda
  • 1 cup Brown sugar
  • 1 cup Cake flour
  • 1 tsp Cornstarch
  • 1/2 tsp Salt
  • 1/2 cup Sugar

• Dairy

  • 1 cup Butter

Found on modernhoney.com

Description

Ingredients

• 1 cup Cold Butter, cut into small cubes
• 1 cup Brown Sugar
• ½ cup Sugar
• 2 Eggs
• ½ cup Dark Baking Cocoa
• 1 cup Cake Flour
• 1½ cup All-Purpose Flour
• 1 teaspoon Cornstarch
• ¾ teaspoon Baking Soda
• ½ teaspoon Salt
• 1⅓ cup Peanut Butter Chips

Directions

• Preheat oven to 410 degrees.
• In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
• Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in peanut butter chips (or can substitute chocolate chips).
• Chill dough for 10 minutes.
• Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
• Bake for 8-11 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.