Tuesday, August 23, 2011

Chocolate and Peanut Butter Chip Cookies

I don't make desserts very much but when I do, these cookies are one of my go-to recipes. I like them because they cook relatively quickly since you can do 2 pans at a time. I also love the kosher salt in the dough. These cookies are on the crisper side of the chocolate chip cookie spectrum but they're definitely still soft too. We like to zap them in the microwave for 10 seconds before eating to make them chewy again. I've adapted this recipe from one I saw on Joy the Baker.

Time: hour and a half
Serves: 10? makes about 4 dozen cookies

  • 8 Tablespoons (1 stick) of unsalted butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup plus 1 Tablespoon granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 1/4 cup plus 3 Tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup of chocolate chips (I use Semisweet)
  • 3/4 cup of peanut butter chips
  • sea salt (optional)
  1. Make sure your butter is softened. You can either leave it out on the counter for several hours or you can soften in the microwave. To soften in the microwave, just stick the whole, wrapped stick of butter in and zap for 5 seconds. Then, flip the stick on another side and zap for 5 more seconds. Repeat this 4-5 times until your butter is nice and soft.
  2. In a large bowl, add your softened butter. Measure your brown sugar by spooning it into your measuring cup packing it down with your spoon. Then, level off the top with the backside of your knife. Add to the bowl with your butter.
  3. Measure your granulated sugar by spooning it into your measuring cup and leveling off the top with the back of your knife. Add it to the bowl too.
  4. Using a mixer or just a wooden spoon, cream together the butter with the brown sugar and granulated sugar until smooth but not overmixed. It should look like peanut butter when you're finished.
  5. Crack your egg into a measuring cup, then add to the bowl. Also add your vanilla and salt. Stir until your egg is beaten and everything is just combined.
  6. Sift your flour, baking soda and baking powder into the bowl and stir gently until combined. You could skip the sifting if you want but it does make it easier to stir.
  7. Add your chocolate and peanut butter chips and stir until they are well incorporated. Cover the dough with plastic wrap and refrigerate for 30 minutes.
  1. Position the oven racks in the upper third and lower third of the oven and preheat your oven to 350 degrees.
  2. Line two baking sheets with parchment paper.
  3. Once your dough has chilled, spoon 1-inch balls onto your baking sheets leaving about 2 inches between each cookie. I can usually fit 10-12 cookies to a sheet.
  4. I like to top each cookie with just a little bit of sea salt here too. This is optional but if you like the sweet/salty thing, I highly recommend it.
  5. When your oven is preheated, stick in your 2 baking sheets and cook for 5 minutes. I set a timer here.
  6. After 5 minutes, rotate the position of your baking sheets. Cook for 5 more minutes, until the cookies are just starting to brown.
  7. While your cookies bake, prepare 2 more baking sheets with parchment and cookie dough.
  8. As each batch cooks, remove your baking sheets from the oven and let cookies set for a couple of minutes. Then, use a spatula to transfer the cookies to a cooling rack.
These freeze well too! Just put any extras in a ziploc bag and freeze until you need them. Let thaw at room temperature for an hour or so.

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