This Double Chocolate Chip Peanut Butter Cookie may be this blog’s best cookie yet… It’s rich, chocolatey, crispy on the outside, and gooey on the inside! Give it a try and you’ll be hooked.
The Levain Double Chocolate Chip Peanut Butter Cookies
So, I decided to bake a batch of Levain-inspired cookies. And decided these Double Chocolate Chip Peanut Butter Cookies would be the perfect amount of “Yum!”
If you don’t know about Levain Bakery, it originated in New York City and is famous for its mouthwatering cookies that have gained an iconic status among cookie connoisseurs. Each of their 6-ounce cookies is handcrafted with care and love, featuring a unique blend of crispy, chewy, soft, and melty textures that make them simply irresistible. The bakery has been delighting customers since 1995, offering a range of decadent flavors.
While Levain Bakery’s legendary cookies are a must-try, there’s a catch – unfortunately, their locations are limited. And if you’re craving an amazing cookie, why pay $80 for a dozen when you can bake your own? The other issue, if you peruse their menu you’ll only find GF Chocolate Chip Walnut… Such a tease! But not to worry, these Double Chocolate Chip Peanut Butter Cookies will be ones to remember!
Test Subjects
Making these cookies required several attempts to get it right. I questioned if there was too much or too little sugar, the right amount of butter, and if I baked them for too long. The answer turned out to be yes to all these questions. However, by the third try, I achieved perfection! The cookies had a crisp exterior and a gooey interior, a true delight.
I have a group of eager taste-testers in my neighborhood, some of whom follow a gluten-free diet and some who do not. Unfortunately, they received the first batch, which was tasty but not perfect. Now that I’ve refined the recipe, I owe them some “thank you” cookies. Those who have tasted these Double Chocolate Chip Peanut Butter Cookies claim they’re the best cookies they’ve ever had.
Make It Your Own
Some say baking is an art, but really it’s a creative science… Cake decorating is the art. Like any good chemist understands, which I’m not, there’s a sort of balance to any equation. The base of this cookie recipe is a stable foundation allowing some creativity. If you don’t want peanut butter, substitute it… Would you prefer just chocolate chips and not the double chocolate, remove the Dutch cocoa powder and espresso… When it comes to customizing your Levain-inspired cookie dough, the sky’s the limit! Think about blending in unique flavors and textures. Why not experiment with a mix of dark chocolate and orange zest for a twist? Or, for nut lovers, mix in a variety like almonds and pecans. The key is to let your creativity run wild and have fun with it! I just made it into a white chocolate chip snickerdoodle, which was by far the richest cookie I’ve ever eaten. Each addition can transform your batch into a personalized culinary masterpiece.
Size Matters
On my latest batch of Double Chocolate Chip Peanut Butter Cookies, I adjusted the portions of cookie dough. I found that 2.5-3 Tbsp balls of cookie dough worked best. Larger cookies took too long to bake making the crust overly crisp to get the internal cookie fully cooked. At 2.5-3 Tbsp level, your outside gets just crisp enough and allows for a gooey, but cooked middle. Along with that, nobody really needs to be eating a ginormous cookie…
I get it, the Levain cookies are all these giant 6oz cookies. It sounds amazing! In reality, half the size is better.
Cornstarch in Cookies?
That’s correct! The secret to achieving the perfect texture is using a little cornstarch. Cornstarch makes the middle of the cookie more cake-like, resulting in a more delicate and less dense treat. As explained in an article I discovered on Epicurious titled “Bake Better Spritz Cookies with Cornstarch,” cornstarch works by tenderizing the proteins in the flour, leading to finer crumbs.
Why Are There Coconut Flakes in These Double Chocolate Chip Peanut Butter Cookies?
Good question! These cookies are bursting with strong flavors, does coconut really add anything to it? The answer is yes and no. No, you really do not pick up on the flavor of coconut in these cookies. The chocolate, espresso powder, and peanut butter easily overpower the coconut. What the coconut does do is add structure and additional moisture. You do want to use a fresh bag of coconut, as the half used bag sitting in your cupboard for the past year has probably dried out! Don’t worry, it happens to the best of us!
The Cookie Dough
These Double Chocolate Chip Peanut Butter Cookies are meant to be thick. To maintain that thickness with the heat of the oven, you need dense dough. I promise you, you may think the dough is too dense, but it’s all good – you gotta trust the process! What you’re going to need for mixing is either a paddle mixer or a Danish Dough Whisk (Hook). Your electric hand mixer won’t cut it and I’d prefer not being the culprit of a multitude of dead hand mixers. Though, if you’re going that route, I’d love to be your Amazon referral for a new hand mixer! :). This Cuisinart Power Advantage is reasonably priced and has stronger motor than most in case you burn your up trying this recipe.
The key is to avoid overmixing the ingredients. Aim for just enough mixing to ensure the dry and wet ingredients are evenly combined. That’s why I suggest using a Danish Dough Hook, as it’s quite easy to overdo it with a paddle mixer. And truthfully, when it comes to incorporating your ingredients, using your hands is also an option—just make sure they’re clean first!
Tips and Tricks to these Double Chocolate Chip Peanut Butter Cookies
- Letting your dough rest is crucial. Gluten-free cookies sometimes turn out grainy, which is often because the liquid ingredients haven’t fully absorbed into the dry ones. After mixing, chill your dough for 15-30 minutes. This makes the dough less sticky and helps prevent graininess.
- Since oven temperatures vary, I recommend baking with just one sheet at a time.
- Use parchment paper for baking. I get mine in bulk from Costco, and it’s a game-changer—less mess, crisper bottoms, and no sticking. What’s not to love?
- Cookies are usually best enjoyed on the day they are baked. However, if you have cookies that have been sitting for a couple of days, rejuvenate them by microwaving with a damp paper towel on top for 15-20 seconds. They’ll taste as good as new!
- You can also freeze the dough for later. In my opinion, this is the best approach. Portion out enough dough for six cookies, place it in a freezer bag, and freeze. When you’re ready to bake, just thaw the dough naturally.
- Is the peanut butter a must? No, it’s not, but it’s absolutely amazing with… I understand there are plenty of people with nut allergies. If this is the case, skip the Reese Peanut Butter Chips and increase your chocolate chips, this will also help retain moisture.
If You Like These Cookies, Try Out These Recipes!
Levain Double Chocolate Chip Peanut Butter Cookies- Gluten Free
These LeVain style Double Chocolate Chip Peanut Butter Cookies are simple to make, but amazingly decadent!
30
servings20
minutes13
minutesKeep the screen of your device on
Ingredients
2-1/2 cups 2-1/2 King Arthur Measure for Measure
3/4 cup 3/4 Dutched Cocoa Powder
1/2 cup 1/2 Cornstarch
1 tbsp 1 Baking Powder
1 tsp 1 Baking Soda
2 tsp 2 Himalayan Pink Salt (1.5 tsp Sea Salt)
2 tsp 2 Espresso Powder (I used decaf)
1-1/4 cups 1-1/4 Salted Butter- softened (2.5 sticks)
2/3 Cup 2/3 Granulated White Sugar
1-3/4 cups 1-3/4 Brown Sugar (packed)
3 Large 3 Eggs
2 tsp 2 Vanilla Extract
2 cups 2 Semi-Sweet Chocolate Chips
1-1/2 cups 1-1/2 Shaved Coconut (Unsweetened)
1-1/2 cups 1-1/2 Peanut Butter Chips (I used Reeses found in the baking aisle)
- Optional
Flaky Sea Salt
Extra Chocolate Chips
Directions
- Preheat the oven to 375° F.
- In a large bowl whisk together the softened butter, brown sugar, and white sugar. Once mixed add in the eggs and vanilla extract. Mix until they’re all well combined.
- In a second bowl, combine the gf flour, Dutched Cocoa Powder, Cornstarch, Baking Soda, Baking Powder, Salt, and Espresso Powder. Combine until homogeneous.
- Combine the two bowls and mix together the ingredients. Your cookie dough should be rather thick. Then add the Chocolate Chips, Peanut Butter Chips, and Shaved Coconut.
- Combine these ingredients until the dough is uniform. You may have to use a paddle mixer or a Danish Dough Hook, a whisk or beater generally won’t be strong enough.
- On two parchment lined baking sheets scoop approximately 3 Tbsp dollops of dough with approximately to 2 inches in between each dollop.
- Sprinkle on some flaky sea salt.
- Bake for 10 minutes, reduce the temperature to 350°F and rotate pans. Bake for an additional 2-3 minutes then remove. The less time, the more gooey the insides will be. If you’re using a single pan, open the oven door for 15 seconds to help reduce the temperature.
- Add in a few extra chips if so desired, they should lightly melt with the heat of the cookie.
- Your cookie’s exterior will crisp up upon cooling. Let the cookies cool for approximately 10 minutes, then enjoy!!!!
Notes
- If you’re using sea salt or iodized salt, use half the amount.
- Oven temperatures vary. I recommend testing out 1 tray first.
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