This week is #Choctoberfest so that means I am sharing chocolate recipes with you. These cooked are basically filled with whatever I had in the pantry, hence Kitchen Pantry Cookies.
Recently I started on keeping to a budget along with the debt free journey and one of the things I am trying to do is use up what is in my pantry. That room was so filled at one point that I couldn’t even walk in there. I cleaned it out completely and now I can see what I have in there so #PantryChallenge here I come.
These are a copycat version of Levain Bakery cookies from New York City (and are adapted from ModernHoney.com). Levain Bakery has some of the best cookies so I knew I wanted to share one with you because they are that good. When I set out to make these cookies, I wanted to use what I had on hand and I had just enough peanut butter baking chips and chocolate bars to make these. I also found some walnuts and peanuts and I couldn’t decide which one I wanted in the cookies so I threw them both in. Two coworkers declared these the best cookies they had ever eaten.
As part of #Choctoberfest, Imperial Sugar is the Gold Sponsor and they sent me coupons for sugar, a silpat and the coolest measuring cups. As a regular user of their products, I was so excited to work with them. I am so thrilled to have all this sugar as we head into holiday baking. Stay tuned for more recipes using their products.
If you are not familiar with Imperial Sugar, in 1843, along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers built a mule-powered sugar mill, began grinding sugar cane, and a Texas legacy was born. The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and was founded by one of the original 100 families brought to the state by Stephen F. Austin. The company is celebrating 175 years this year and they have been a trusted name in family kitchens all across the south. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
I hope you make these cookies and if you do, don’t leave out the sea salt on top. It really helps to take them just over the top. The original cookies are huge cookies but I made these as normal size cookies so that more people can enjoy them. The recipe makes 39 cookies! I also recommend reheating them for about 10-15 seconds to make them gooey and all that chocolate is melty good. If you want to try the other Levain copycat cookies, here is the recipe for Dark Chocolate Peanut Butter Cookies.
Kitchen Pantry Cookies
Serves 1 cookie
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 c cold butter, cut into small cubes
- 1 c Imperial Sugar Dark Brown Sugar
- 1/2 c Imperial Sugar Granulated Sugar
- 2 eggs
- 1 1/2 c Cake Flour
- 1 1/2 c All Purpose Flour
- 1 tsp Cornstarch
- 1 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 3/4 tsp salt
- 1 c Chocolate Baking Bar, chopped
- 1 c Peanut Butter Baking Chips
- 1 c Pecans, chopped
- 1 c Walnuts, chopped
- Sea Salt
- Preheat oven to 375 degrees.
- Cream together butter and sugars for four minutes.
- Add eggs one at a time and mix to combine.
- Add in flours, cornstarch, baking powder, baking soda and salt. Mix until combined.
- Fold in chocolate, peanut butter, pecan and walnuts.
- Using a large cookie scoop, place balls on a silpat covered baking sheet. Bake for 8-10 minutes. Remove and sprinkle with sea salt. Let cool for 10 minutes.
Affiliate links to products I used:
OXO Large Cooking Scoop (every kitchen needs one of these)
OXO Cookie Sheet (this is my favorite cookie sheet ever!)
SILPAT Sheet (similar to those Imperial Sugar sent me)
Be sure and check out the other bloggers who are also participating in #Choctoberfest. And don’t forget to enter the contest.
“a Rafflecopter giveaway