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Dark Chocolate Peanut Butter Chip Cookies

Dark chocolate peanut butter chip cookies inspired by Levain Bakery! Giant, dense, and packed with Reese's peanut butter baking chips. A 170g fudgy masterpiece with deep cocoa flavor and salty sweet peanut butter pockets.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 large cookies
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Wet Ingredients:
  • 113 g unsalted butter cold (½ cup / 1 stick)
  • 100 g light brown sugar ½ cup packed
  • 50 g granulated white sugar ¼ cup
  • 1 large egg cold
  • 1 large egg yolk cold
Dry Ingredients:
  • 150 g all-purpose flour 1¼ cups spooned and leveled
  • 10 g cornstarch 1 Tbsp + 1 tsp
  • 50 g dark cocoa powder ½ cup scant sifted if lumpy
  • 2 g baking soda ½ tsp
  • 2 g baking powder ½ tsp
  • 3 g kosher salt ½ tsp or ¼ tsp fine salt
Mix-Ins:
  • 200 g Reese's peanut butter baking chips ~1⅓ cups

Method
 

  1. Preheat: Preheat oven to 190°C (375°F). Line baking sheet with parchment.
  2. Mix dry: In medium bowl, whisk together flour, cornstarch, dark cocoa powder, baking soda, baking powder, and salt.
  3. Cream butter and sugars: Cut cold butter into cubes. Place in large bowl with brown sugar and granulated sugar. Beat until just combined, about 1 minute. Do not overmix.
  4. Add eggs: Add whole egg and extra egg yolk. Mix until just combined.
  5. Add dry ingredients: Add dry mix in two batches, mixing on low until no dry streaks remain. Do not overmix.
  6. Fold chips: Add Reese's peanut butter baking chips. Fold gently with spatula until evenly distributed.
  7. Portion: Divide dough into 4 equal portions of 170g each. Roll into balls. Do not flatten.
  8. Bake: Place dough balls on prepared sheet, 10cm apart. Bake 15-17 minutes until edges set and centers still soft.
  9. Cool: Let cookies rest on hot baking sheet for 10 minutes.
  10. Transfer: Transfer to wire rack to cool completely.

Notes

  • Use cold butter straight from the fridge, do not soften.
  • Mix butter and sugars for only 1 minute. Overcreaming creates fluffier cookies.
  • Add an extra egg yolk for richness, not an extra white.
  • Sift dark cocoa powder if lumpy to avoid bitter clumps.
  • Reese's peanut butter baking chips are recommended for best results.
  • Bake for 15 minutes for fudgier center, 17 minutes for more set center.
  • Rest on hot baking sheet for full 10 minutes before moving.
  • Store in airtight container at room temperature up to 5 days.
  • Refresh in microwave for 10-12 seconds.