Wait! Don’t skip this post because the picture is bad! It’s terrible, I know. But you will be so, so sorry if you don’t have these in your life. Let me tell you something about chocolate peanut butter chip cookies — they are very hard to photograph. No matter how good they are — and trust me, these are beyond good — they sort of look like piles of, um, well you know…
There is a bakery on the upper west side of New York that has my favorite chocolate peanut butter cookie on the planet. It’s called Levain Bakery. Do you know it? If you don’t, put it on your list next time you’re in the Big Apple. It’s a hole in the wall place in a basement location, but they serve the cookies straight out of the oven and you will never forget your first time…er, first bite.
My friend Anna of Cookie Madness cloned the Levain cookies and, as a result, I have written her into my will. They are so yummy, so yummy, you may never make another cookie again.
And the best (or worst) part — you can freeze the mounds of dough and bake them right from frozen. I think they taste the best this way, and often make just one or two in my toaster oven.
Here’s Anna’s clone recipe, along with my notes: