02 March 2009

Peanut butter chocolate chip cookies

Chocolate chip cookies bore me. I know, I know; everybody loves chocolate chip cookies. Don't get me wrong - if you hand me a chocolate chip cookie, I'm going to eat it. I may even love it. But when I take the time to bake cookies from scratch, chocolate chip cookies seem too commonplace to be worth the effort. That's why I knew I had to make these these peanut butter chocolate chip cookies as soon as I saw them. A small twist on the classic cookie makes a world of difference. And these cookies were totally worth the effort -chocolaty, salty, nutty, chewy, and not too sweet. Perfectly good; perfectly not boring.

Peanut butter chocolate chip cookies
(adapted from: Baking: From my home to yours by Dorie Greenspan)

2 cups all purpose flour
1 1/2 tsp salt (a little bit more than suggested, I like salty cookies!)
3/4 tsp baking soda
1 1/2 sticks unsalted butter, softened
1/2 cup peanut butter (I used smooth, NOT all natural)
1 cup sugar
1/3 cup packed light brown sugar
2 tsp vanilla extract
2 large eggs
2 cups semisweet chocolate chips (I used Ghirardelli 60% cacao bittersweet chocolate chips)
1 cup finely chopped salted, roasted peanuts

Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone mats. Whisk together the flour, salt, and baking soda. Beat butter and peanut butter until smooth. Add sugars and beat for another 2 minutes, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute each. Slowly blend in the dry ingredients until just incorporated. Mix in chocolate chips and nuts by hand with a spatula. Spoon the dough into slightly rounded tablespoonfuls and place on the baking sheets, leaving about 2 inches between each cookie. Bake cookies 10-12 minutes until they are brown at the edges and golden in the center. Allow cookies to rest for 1 minute before moving them to a rack to cool.

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