Dessert
Levain-Style Chocolate Peanut Butter Chip Cookies
1 u 20 minVoor 8Nutri-Score D€€
D
1 u 20 min
1 u 20 minLevain-Style Chocolate Peanut Butter Chip Cookies
recept van
@betterbakesbygrace
@betterbakesbygrace
2 recepten
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
all-purpose flourGranen355 g
Dutch-process cocoa powder (sifted)Voorraadkast50 g- baking powderVoorraadkast8 g
- baking sodaVoorraadkast6 g
fine saltKruiden en specerijen3 g- cornstarchVoorraadkast4 g
- espresso powderVoorraadkast2 g
cold unsalted butter (cubed)Zuivel227 g- light brown sugar (packed)Voorraadkast200 g
- granulated sugarVoorraadkast120 g
egg yolksZuivel2 stukken- whole eggZuivel1 stuk
- Mexican vanillaVoorraadkast5 ml
- Reese's peanut butter chipsVoorraadkast250 g
per portie
Voedingswaarden
577kcal
- Koolhydraten
- 78 g
- Eiwitten
- 8 g
- Vetten
- 26 g
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Add eggs and vanilla
- Add 1 whole egg and 2 egg yolks.
- Add the Mexican vanilla and mix to combine.
- Stap 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.
- Stap 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.
- Stap 5
Add peanut butter chips
- Fold in the Reese's peanut butter chips.
- Stap 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.
- Stap 7
Freeze overnight
- Place the shaped dough balls in the freezer overnight.
- Stap 8
Bake
- Bake the frozen cookie dough at 350°F (175°C) for 20 minutes.
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