Peanut Butter and Chocolate

I’m excessively fond of peanut butter and chocolate. So…opted that this was gonna be a cookie day Sunday, since I’m a lazy shit. Recipe, then bitching to follow. Found here

Ingredients

  • 2 1/2 cups (318 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter
  • 3/4 cup (202 grams) creamy peanut butter (I used Skippy)
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) packed dark brown sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla
  • 2 cups (340 grams) semi sweet chocolate chips
  1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
  2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
  3. In a large heat safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips.
  4. OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop. 
  5. Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.
  6. Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.Cookies can be stored in an airtight container at room temperature for up to 3 days.

Hokay, so, things I did differently:
-Didn’t fridge. Just stuck on a tray and popped into the oven after rolling them into giant balls.
-Did slice the fuck out of my thumb trying to find the parchment paper. Why? Because cutting blade on aluminum rolls are sharp, as it turns out. Thus, the Household God Sumbitch, who oversees all good things house related, had an offering of blood.

…Anyways, wrapped that in gauze, finished cooking the cookies and did about mm…12-15 minutes? I wanted a little more brown then 12 minutes gives, it had a blonde look. I don’t really liked my cookies too undercooked, I suppose.

End result, nice crust, chewy insides, I’m stoked to see what they’re like tomorrow, but right now, my gods, they are the perfect overlap of both types of cookie. I also took about half the dough, rolled it into a giant ball so I can at some point this week, smash it out in a cast iron and bake it.

Fuuuck yeah.