Giant Chocolate Peanut Butter Chip Cookies: The Ultimate Levain Bakery Copycat Recipe
There’s an undeniable magic to a Levain Bakery cookie. That iconic, thick, and chewy exterior yielding to a gooey, almost underbaked center is pure bliss. While their classic chocolate chip cookies are legendary, for me, the true star of the show has always been their Chocolate Peanut Butter Chip Cookies. The rich, deep chocolate paired with pockets of creamy peanut butter is a flavor combination that’s simply irresistible. Over the years, my kitchen has become a personal testing ground in the quest to recreate that magnificent experience at home, resulting in countless batches and a dedicated pursuit of the perfect Levain copycat.
My journey to perfect these giant, decadent cookies has been a delightful obsession. There are stacks of photos, detailed notes, and even a few slightly singed recipe cards to prove it! Each attempt brought me closer to understanding the nuances that make a Levain cookie so special – the crisp edges, the soft, rich interior, and that incredible height. This isn’t just about baking; it’s about replicating an experience.
The Secret to Deep Chocolate Flavor: Choosing Your Cocoa Powder
One of the most crucial elements in achieving the signature deep chocolate flavor and color of these cookies is the cocoa powder. My experiments over the years have involved various types. Initially, I leaned heavily on Hershey’s Dark cocoa (which was once branded as “European style”) for its intense color and robust chocolate notes. As my baking knowledge grew, I transitioned to exploring different brands of Dutch process cocoa. I even experimented with Hershey’s natural cocoa, though I found it didn’t quite deliver the same depth or color for these particular cookies.
For the newest and most refined version of this recipe, Dutch process cocoa is the definitive choice. Unlike natural cocoa, Dutch process cocoa has been treated with an alkali, which neutralizes its acidity. This results in a darker color, a mellower, less bitter chocolate flavor, and a smoother profile that pairs beautifully with the sweetness of the cookie and the richness of peanut butter chips. My personal go-to brand for Dutch process cocoa is Ghirardelli, which consistently delivers excellent results. For those who crave an even darker, more dramatic chocolate hue, a touch of black cocoa can be mixed in. Just a small amount can transform the color without overpowering the flavor, giving your cookies that truly dark, irresistible appearance.
Beyond the cocoa, I’ve also been known to get creative with other additions to my cookies. After all, what’s a giant cookie without a little extra indulgence?
While some of my past creations have been a little “over the top” with various mix-ins, the goal for this specific copycat recipe is to focus on perfecting that classic chocolate and peanut butter combination that makes Levain’s version so beloved. It’s about balance, texture, and that signature thick, gooey bite.
Unlocking the Levain Secret: An Improved Recipe
After years of experimentation, I stumbled upon a recipe that truly stands out. This new, improved version comes from Grace at Better Bakes Kitchen on Instagram, who has a unique insight into the world of these iconic cookies as a former baker at Levain. While she clarifies that this is not *the* official Levain recipe (as those are closely guarded secrets!), it is incredibly close and captures the essence of what makes their cookies so special. Her expertise shines through in the details, helping home bakers achieve that desired height, texture, and flavor profile.
The yield for this recipe is approximate and will naturally vary based on how generously you size your cookies. Levain’s cookies are famously enormous, typically weighing about 6 ounces each. While that’s the ideal for a true copycat experience, I often make mine slightly smaller, usually between 4 to 6 ounces. This adjustment usually yields more like 12 to 14 cookies per batch, perfect for sharing (or, let’s be honest, for having more for myself!). The key, regardless of the exact size, is to keep them substantial to maintain that characteristic thick, chewy center.
Before diving into the full recipe, you might enjoy exploring some of my other cookie adventures and related recipes:
- Giant Dark Chocolate Cookies with Peanut Butter Chips
- More Big Fat Cookies With Cold Butter
- Super Small Batch Levain Chocolate Chip Cookie Copycats
- Breville Toaster Oven Chocolate Chip Cookies
- Giant Brownies
Recipe: Giant Chocolate Peanut Butter Chip Levain Copycats
Giant Chocolate Peanut Butter Chip Levain Copycats
Anna
Pin Recipe
Ingredients
- 2 ¾ cups all-purpose flour or bread flour (350 grams – using bread flour can contribute to a chewier texture)
- ½ cup Dutch process cocoa powder (for deep color and smooth flavor)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt (Morton Kosher or similar fine salt)
- 1 teaspoon cornstarch, slightly rounded (helps tenderize and prevent spread)
- 2 sticks unsalted butter, cool room temperature (228 grams – crucial for texture, not too soft)
- 1 cup packed light brown sugar (200 grams – adds moisture and chewiness)
- ⅔ cup granulated sugar (130 grams)
- 1 large egg
- 2 large egg yolks (for extra richness and chew)
- 1 tsp. vanilla extract
- 2 cups peanut butter chips (generously packed for maximum peanut butter flavor)
Instructions
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In a large bowl, meticulously whisk together the flour, Dutch process cocoa powder, baking soda, baking powder, salt, and cornstarch. Ensure there are no clumps of cocoa powder; sifting the dry ingredients together is highly recommended for a smooth, consistent dough. This step ensures an even distribution of leavening agents and flavor throughout your cookies.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the cool room temperature unsalted butter until it’s light and creamy. This should take about 1-2 minutes. Then, add both the packed light brown sugar and granulated sugar. Cream them together on medium speed for approximately 3 minutes, or until the mixture is light and fluffy. Remember to stop frequently to scrape down the sides of the bowl, ensuring all ingredients are well incorporated.
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Add the whole large egg, followed by the two large egg yolks, one at a time. After each egg addition, beat on low speed just until combined. This prevents overmixing the eggs. Finally, beat in the vanilla extract until fully incorporated, enhancing the overall flavor profile of the cookie dough.
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Gradually add the whisked dry flour mixture to the wet ingredients, mixing on low speed until just blended. Be careful not to overmix, as this can lead to tough cookies. Once the flour mixture is mostly incorporated, fold in the peanut butter chips (or any desired assortment of peanut butter and chocolate chips) by hand until they are evenly distributed throughout the dough.
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To achieve those signature giant, thick cookies, use a large cookie scoop (around ¼ cup measure) to form substantial balls of dough. Arrange these dough balls on a plate or baking sheet lined with plastic wrap. This is a critical step: chill the dough balls for at least several hours, or even better, overnight. A long chill allows the butter to solidify and the flavors to meld, which significantly helps prevent the cookies from spreading too much in the oven, resulting in that coveted thick, chewy Levain-style texture.
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When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the chilled cookie dough balls on the prepared baking sheet, leaving ample space between them to allow for some spread. Bake for approximately 15-18 minutes, or until the edges are set and lightly golden, but the centers still appear soft and slightly underbaked. This is the secret to their gooey interior. Remove from the oven and allow them to cool on the baking sheet for at least 10-15 minutes before transferring to a wire rack. This allows them to finish setting up. Serve warm or at room temperature, and prepare for pure cookie bliss!
Tips for Baking the Best Levain-Style Cookies at Home
Achieving that perfect Levain Bakery cookie at home relies on a few key techniques:
- Cool Room Temperature Butter: This is a critical detail. The butter should not be softened to the point of being greasy. It should still feel cool to the touch and hold its shape when pressed. This allows it to cream properly with the sugars, creating air pockets for lift without causing excessive spread in the oven.
- The Power of Cornstarch: Often overlooked, cornstarch in cookie dough helps to tenderize the crumb, making the cookies softer and more cake-like while also absorbing moisture, which can help prevent them from spreading too thin.
- Double the Leavening: The combination of both baking soda and baking powder is essential. Baking soda reacts with the slight acidity in Dutch process cocoa (even though it’s less acidic than natural cocoa) and brown sugar, contributing to spread. Baking powder provides additional lift, giving the cookies their impressive height.
- Egg Yolks for Chewy Richness: The addition of extra egg yolks (beyond a whole egg) is a classic trick for richer, chewier cookies. Yolks add fat and emulsifiers, contributing to a more tender and dense texture without making the cookie dry.
- The Crucial Chill Time: Do not skip chilling the dough! This step is paramount for any thick cookie recipe, especially Levain copycats. Chilling allows the butter to re-solidify, preventing the dough from spreading too quickly when it hits the hot oven. It also gives the flour time to hydrate and the flavors to deepen, resulting in a more flavorful and perfectly textured cookie. Aim for at least 3-4 hours, or ideally, overnight.
- Don’t Overbake: Levain cookies are famous for their slightly gooey, underbaked centers. Keep a close eye on your cookies during the last few minutes of baking. They should appear set around the edges but still very soft in the middle. They will continue to cook and set as they cool on the baking sheet.
Serving Suggestions and Variations
These giant chocolate peanut butter chip cookies are best enjoyed warm, perhaps with a scoop of vanilla ice cream or a cold glass of milk. The melted peanut butter chips and gooey chocolate center are pure comfort. If you’re feeling adventurous, consider these variations:
- Mixed Chips: Instead of just peanut butter chips, try a mix of dark chocolate chips, milk chocolate chips, and peanut butter chips.
- Nutty Addition: Fold in some chopped roasted peanuts for an extra crunch and intensified peanut flavor.
- Chocolate Drizzle: Once cooled, drizzle the cookies with melted dark chocolate or a simple peanut butter glaze for an extra touch of decadence.
- Salt Sprinkle: A sprinkle of flaky sea salt on top before baking can enhance both the chocolate and peanut butter flavors beautifully.
Making these cookies at home is a truly rewarding experience. The aroma alone will transport you, and the first bite will remind you exactly why Levain Bakery’s cookies hold such a special place in the hearts of cookie lovers. Enjoy the process, and savor every delicious, giant bite!
