Eats
Comments 2

Peanut Butter & Chocolate Chunk Cookies

To me, the perfect peanut butter cookie is one that’s soft, heavy on the peanut butter, and riddled with milk chocolate chunks.  This recipe is a twist on a recipe by the wonderful Joanne Chang of Flour Bakery in Boston.  If you don’t have her cookbook, I strongly suggest you pick one up.  Everything I have made from her book has been amazing.

Ingredients
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (454 g) chunky peanut butter
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 bag (11.5 oz) Ghirardelli milk chocolate chips
Directions

Using a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and light brown sugar on medium speed for about 5 minutes or until light and fluffy.  Beat in the eggs and vanilla until thoroughly combined.  You will need to scrape the bowl from time to time to make sure all ingredients are thoroughly incorporated.  On medium-low speed, beat in the peanut butter until thoroughly combined, about 2 minutes.

In a medium bowl, stir together the flour, baking soda, salt, and chocolate chips until well mixed.  On low speed, slowly add the flour mixture to the butter-sugar mixture.  Mix until the dry ingredients are thoroughly incorporated with the wet ingredients.

Using a cookie scoop, drop the dough onto a baking sheet, spacing them about 2 inches apart.  I use a small cookie scoop, so I use two scoops per cookie to get my desired size.  You may work this out as you please but understand that baking times may vary.  Flatten each ball slightly with the palm of your hand.

Bake for 10-12 minutes at 350°, or until the edges of the cookies are golden brown.  Do not overcook!  These cookies are meant to be soft and chewy.  Let cool on a wire rack.  While each batch is baking, store the remaining dough covered in the refrigerator until all the dough is used.  Joanne Chang recommends you store the dough in an airtight container overnight before baking, but I just can’t wait that long.  I promise these are good enough, although you are welcome to wait if you like!

Shop the Post

 

Dessert Plate | Cookie Scoop | Butter Dish*

*The exact butter dish in my photo is currently unavailable.

**The hobnail glasses were from WorldMarket and are no longer available.

 

 

Advertisements

2 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s