This is a cross between a chocolate Chip Cookie and a Peanut Butter Cookie... Crispy around the edges, chewy in the middle with a great balance between the chocolate chips and the peanut butter.
|All purpose flour||320 Gram ((about 500 mL / 2 cups))|
|Coarse salt||15 Gram ((about 10 mL / 2 tsp))|
|Baking soda||5 Gram ((about 5 mL / 1 tsp))|
|Unsalted butter||220 Gram ((about 225 mL / 15 Tbsp))|
|Brown sugar||200 Gram ((about 250 mL / 1 cup packed))|
|Granulated sugar||180 Gram ((about 225 mL 15 Tbsp))|
|Peanut butter||200 Gram|
|Pure vanilla extract||4 Teaspoon ((about 20 ml))|
|Semisweet chocolate chips||200 Gram ((about 250 mL / 1 cup))|
|Semisweet chocolate chunks||100 Gram ((125 mL / ½ cup))|
Makes about 48 cookies.
1.Preheat oven to 350°F (180°C).
2.Line a sheet / cookie with parchment paper.
3.Mix together the flour, salt, and baking soda.
4.Cream together butter, both sugars, and peanut butter.
5.Once fully creamed and light and fluffy, mix in vanilla.
6.Mix in the eggs one at a time to ensure they completely emulsify into the butter mixture.
7.Increase mixing speed to high, and mix until eggs are fully incorporated.
8.Slowly add flour and chopped chocolate to the mixer on low, and mix just until all the flour is incorporated.
9.Scoop cookies into balls and drop onto the prepared cookie tray.
10.Chill the tray for 15 - 20 minutes in the fridge before baking.
11.Bake cookies for 13 to 14 minutes.
12.Transfer to a wire rack to cool.
13.Serve and enjoy!