Levain Bakery Dark Chocolate Peanut Butter Chip Cookies

4-5 cups King Arthur Flour

1 ¼ cups cocoa powder

1 tsp baking soda
1 tsp baking powder

1 tsp salt

3 ½ sticks unsalted butter, cold, cut into small pieces
1/4 cup milk

2 cups packed light brown sugar

½ cups granulated sugar

1 Tbsp vanilla

3 large eggs = 2 large egg yolks
(opt: 1 tsp peppermint extract)

1-2 cups peanut butter (or andes mint) chips

1-2 cups small chunks of semisweet chocolate

In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.

Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in peanut butter chips (or can substitute chocolate chips).

Chill dough for 10 minutes.

Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.

Bake for 8-11 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

*Make these crackle cookies by rolling in powdered sugar before baking.