Postre
Levain-Style Chocolate Peanut Butter Chip Cookies
1 h 20 minPara 8Nutri-Score D€€
D
1 h 20 min
1 h 20 minLevain-Style Chocolate Peanut Butter Chip Cookies
receta de
@betterbakesbygrace
@betterbakesbygrace
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
all-purpose flourCereales355 g
Dutch-process cocoa powder (sifted)Despensa50 g- baking powderDespensa8 g
- baking sodaDespensa6 g
fine saltEspecias3 g- cornstarchDespensa4 g
- espresso powderDespensa2 g
cold unsalted butter (cubed)Lácteos227 g- light brown sugar (packed)Despensa200 g
- granulated sugarDespensa120 g
egg yolksLácteos2 piezas- whole eggLácteos1 pieza
- Mexican vanillaDespensa5 ml
- Reese's peanut butter chipsDespensa250 g
por ración
Nutrición
577kcal
- Carbohidratos
- 78 g
- Proteínas
- 8 g
- Grasas
- 26 g
paso a paso
Preparación
- Paso 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.
- Paso 2
Add eggs and vanilla
- Add 1 whole egg and 2 egg yolks.
- Add the Mexican vanilla and mix to combine.
- Paso 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.
- Paso 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.
- Paso 5
Add peanut butter chips
- Fold in the Reese's peanut butter chips.
- Paso 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.
- Paso 7
Freeze overnight
- Place the shaped dough balls in the freezer overnight.
- Paso 8
Bake
- Bake the frozen cookie dough at 350°F (175°C) for 20 minutes.
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