Ingredients
Scale
- 1 cup Cold Butter, cut into small cubes
- 1 cup Brown Sugar
- ½ cup Sugar
- 2 Eggs
- ½ cup Dark Baking Cocoa (or try using half dark and half regular)
- 1 cup Cake Flour
- 1½ cup All-Purpose Flour
- 1 teaspoon Cornstarch
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- 1⅓ cup Peanut Butter Chips
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, cream together cold butter and both sugars, just until combined, no need to mix longer.. 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 you can use chocolate chips–for a double chocolate cookie–yum).
- Chill dough for 15 minutes or keep your chips in the freezer to automatically chill your dough when you add it!
- Separate dough into large balls and place on lightly colored cookie sheet. For the signature Levain look–pile them high. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The recipe will make 8 extra large cookies.
- Bake for 8-11 minutes or until crisp looking on the top. Let them rest for at least 10 minutes to set