GIANT Levain Bakery Style Peanut Butter & Chocolate Chunk Cookies

Levain Bakeries are Famous for their
 Giant & Decadent cookies. It is common for
lines of customers to form outside of the
bakeries and the cookies sell for $4 each.

Ingredients: 

parchment paper or silicone baking mats

1 cup cold unsalted butter

1 cup dark brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons pure vanilla extract

1/2 cup creamy natural peanut butter

1 teaspoon cornstarch

1 teaspoon baking soda

2 cups all purpose flour

1 cup cake flour

1 1/2 cups peanut butter chips**

1 cup dark chocolate chunks**

1 cup chopped roasted, salted peanuts**

Method:

Preheat oven to 375*. Line baking sheets with parchment paper or silicone baking mats. Set aside.

Cut the cold butter into small cubes and place into a large, deep mixing bowl. Add the sugars and mix on low speed with and electric mixer for 30 seconds. Increase the speed to medium and beat for another 30 seconds. Next, increase the speed to medium-high and continue to beat until the mixture is creamy, well blended and smooth. Add the eggs, one at a time, beating after each addition. Beat in the vanilla and peanut butter, stopping to scrape the batter from the sides of the bowl, as needed. 

In a separate bowl, sift together the cornstarch, baking soda and flours. Mix on low speed into the creamed ingredients. Use a wooden spoon or silicone spatula to stir in the peanut butter chips, chocolate chunks and chopped nuts. Stir, just until mixed in, being careful not to overmix. Chill, uncovered, in the refrigerator for 15 minutes.

Divide the chilled dough into ten 6 ounce mounds of dough. (Do not pack the dough into smooth balls, but leave as loose, rough textured "balls". Place the mounds of dough 3 inches apart on the prepared baking sheets, with no more than 4 portions of dough on each baking sheet.

Bake each sheet for 12 minutes, or until the tops are golden brown. The centers of the cookies may not appear fully cooked, but that is okay, since they will continue to set and finish cooking while resting on the baking sheets. Allow to rest on the baking sheets for 30 minutes and then transfer to airtight storage containers, with sheets of parchment or waxed paper between layers of cookies. Makes 10 Giant 4 1/2 inch diameter cookies.

**To achieve the perfect dimensions and texture, 3 1/2 cups of candy and nuts need to be added to the dough. This recipe includes the ingredients that my family and I prefer, but you can substitute a mixture of peanut butter chips, chocolate chips, Reece's Pieces, regular and/or peanut M & M candies.

Notes: While many prefer to eat these cookies warm, my family and I prefer them after they have been chilled. (Just like banana bread and some other baked goods, the flavor is enhanced after they are chilled.)

There are Levain bakeries in New York, Boston, Washington D.C.,
Los Angeles & more. My husband is very grateful that I am making this version of these delicious cookies at home❣