Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Levain Dark Chocolate Peanut Butter Chip Cookie (copycat)

Recipe bydhuskins

This is my interpretation of the Levain Bakery cookie.  The interior of the cookie is light with dripping chocolate, while the outside is crispy.


  • 2 sticks unsalted butter, cubed and cold
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1/2 cup dutch process cocoa powder (preferably Callabaut)
  • 2-1/4 cups all purpose flour (280g)
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon kosher salt (preferably Morton's)
  • 1 teaspoon aluminum-free baking powder
  • 2 bars (4 ounce each) bittersweet chocolate bars broken into 32 pieces each.
  • 2 cups peanut butter chips


  1.  Preheat oven to 350F.
  2.  Prep butter by cutting into small cubes and retuning to the refrigerator to keep cold.  Place brown sugar and granulated sugar into the bowl of a standup mixer with a paddle.  Break two eggs into a small prep bowl.  Sift cocoa powder into its own prep bowl (or paper plate).  Combine flour, cornstarch, salt and baking powder into its own prep bowl (or paper plate).  Break each of the two chocolate bars into 8 pieces.  Break each of those pieces into 8 pieces, making 64 pieces total.  Add peanut butter chips to the chocolate pieces.
  3. Cream the butter and sugars until well blended and fluffy.  Add eggs, one at a time, until completely incorporated.  Beat in cocoa powder.  Scrape down sides and bottom to make sure everything is incorporated.
  4. Remove bowl from the mixer and using a stiff spoon, stir in flour mixture until just combined.  The batter will be very stiff.  Gently fold in the chocolate and peanut butter chips until evenly distributed.
  5. Line a tray with parchment paper and scoop portions with a #20 disher (just over 3 Tablespoons).  The cookies will not spread much, so they can be placed reasonably close together.
  6. Bake for 14-18 minutes taking care to not over-bake.  Slightly under-baked is better.  Cool on a rack and store in an air-tight container; however, serving a little warm is best.

Tips / Substitutes:  To reheat, place a cookie in the microwave for 5-10 seconds.

Servings:  Makes 18-24 cookies.

Preparation Time: 30 minutes prep time, plus baking time.



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Kept by

1st Keep
dhuskins's picture
courtney.madenford's picture

Top Recipe Keepers

Share with Facebook