You probably don’t remember but a long time ago I posted about trying Levain Bakery’s oatmeal raisin cookies. If you are unfamiliar with their cookies, they are very famous as being some of the best cookies ever. The bakery is in New York City and they ship their cookies nationwide. The only chocolate-free ones available to order were the oatmeal raisin.
I ordered them and was so excited. They were huge, my favorite trait in a cookie. But when I tried them I was very disappointed and didn’t even finish one. I didn’t understand the hype.
The cookie I really wanted to try was their Dark Chocolate Chocolate Chip, named by Rocco DiSpirito as the best thing he’s ever eaten. Alas, that couldn’t happen.
Until now, when the cookie gods led me to carob and Brown Eyed Baker’s recipe for Chocolate Peanut Butter Chip Cookies, a Levain copycat recipe. Sure, I didn’t make them for awhile afraid all the work would be for nothing and I wouldn’t like them just like the oatmeal raisin.
But that did not happen. These are the best cookies ever. These are the kind of cookies you lose all cool with when you eat them. You stand over the piping hot tray and burn your mouth while stuffing an entire giant cookie into your mouth in a flash and having to force yourself to go in the other room so you don’t devour another. Not that I would know anything about this 😉
I was going to use peanut butter chips, but realized I was out, so I used a mixture of carob and white chocolate. Best. Decision. EVER. These cookies are like a brownie and a molten cake and everything I’ve ever wanted in food and cookies and really life.
So seriously, make these cookies. Now. And if you want to be all
normal boring, feel free to use cocoa powder and chocolate chips.
2 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
2 sticks unsalted butter, room temperature
1 ¼ cups granulated sugar
2 large eggs
½ cup carob powder
1 teaspoon pure vanilla extract
1 cup carob chips
1 ½ cups white chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with parchment.
In a medium bowl, stir together the flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would also work. Beat in eggs until well combined, followed by vanilla. Stir in the flour until just combined, then mix in the carob and white chocolate chips. Stir until fully distributed.
Divide the dough into 12 roughly equal portions. Place on the baking sheet.
Bake for 16 to 20 until the tops of the cookies are starting to set. Eat warm or cool completely on the tray. Cookies may be stored in an air tight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave for about 30 seconds.
Recipe adapted from Brown Eyed Baker