Dessert
Levain-Style Chocolate Peanut Butter Chip Cookies
1 Std. 20 Min.Für 8Nutri-Score D€€
D
1 Std. 20 Min.
1 Std. 20 Min.Levain-Style Chocolate Peanut Butter Chip Cookies
rezept von
@betterbakesbygrace
@betterbakesbygrace
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
all-purpose flourGetreide355 g
Dutch-process cocoa powder (sifted)Vorräte50 g- baking powderVorräte8 g
- baking sodaVorräte6 g
fine saltGewürze3 g- cornstarchVorräte4 g
- espresso powderVorräte2 g
cold unsalted butter (cubed)Milchprodukte227 g- light brown sugar (packed)Vorräte200 g
- granulated sugarVorräte120 g
egg yolksMilchprodukte2 Stücke- whole eggMilchprodukte1 Stück
- Mexican vanillaVorräte5 ml
- Reese's peanut butter chipsVorräte250 g
pro Portion
Nährwerte
577kcal
- Kohlenhydrate
- 78 g
- Eiweiß
- 8 g
- Fett
- 26 g
Schritt für Schritt
Zubereitung
- Schritt 1
Mix butter and sugars
- Combine the cold cubed butter with the light brown sugar and granulated sugar.
- Mix just until no large butter chunks remain.
- Schritt 2
Add eggs and vanilla
- Add 1 whole egg and 2 egg yolks.
- Add the Mexican vanilla and mix to combine.
- Schritt 3
Combine dry ingredients
- In a separate bowl, combine the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, cornstarch, salt and espresso powder.
- Sift the cocoa powder to remove clumps.
- Schritt 4
Combine wet and dry
- Add the dry ingredients to the mixer in two additions, half at a time.
- Mix just until combined, being careful not to overmix.
- Schritt 5
Add peanut butter chips
- Fold in the Reese's peanut butter chips.
- Schritt 6
Shape the cookies
- Separate and shape the dough into 6 oz (170 g) balls.
- Make each ball taller than it is wide.
- Poke a few holes in the top with your fingers so it isn't too smooth.
- Schritt 7
Freeze overnight
- Place the shaped dough balls in the freezer overnight.
- Schritt 8
Bake
- Bake the frozen cookie dough at 350°F (175°C) for 20 minutes.
meistgekochte zuerst