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Levain-Style Chocolate Peanut Butter Chip Cookies
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Levain-Style Chocolate Peanut Butter Chip Cookies

1 godz. 20 minPorcje: 8Nutri-Score D€€
od @betterbakesbygrace2 importyugotowano 0 razy
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Składniki

8 osób
  • all-purpose flourProdukty zbożowe355 g
  • Dutch-process cocoa powder (sifted)Spiżarnia50 g
  • baking powderSpiżarnia8 g
  • baking sodaSpiżarnia6 g
  • fine saltPrzyprawy3 g
  • cornstarchSpiżarnia4 g
  • espresso powderSpiżarnia2 g
  • cold unsalted butter (cubed)Nabiał227 g
  • light brown sugar (packed)Spiżarnia200 g
  • granulated sugarSpiżarnia120 g
  • egg yolksNabiał2 kawałki
  • whole eggNabiał1 kawałek
  • Mexican vanillaSpiżarnia5 ml
  • Reese's peanut butter chipsSpiżarnia250 g

na porcję

Wartości odżywcze

577kcal

Węglowodany
78 g
Białko
8 g
Tłuszcz
26 g

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Add eggs and vanilla

    • Add 1 whole egg and 2 egg yolks.
    • Add the Mexican vanilla and mix to combine.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  5. Add peanut butter chips

    • Fold in the Reese's peanut butter chips.
    Krok 5

  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.
    Krok 6

  7. Freeze overnight

    • Place the shaped dough balls in the freezer overnight.
    Krok 7

  8. Bake

    • Bake the frozen cookie dough at 350°F (175°C) for 20 minutes.
    Krok 8
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