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.
Ingredients:
320g (500 mL / 2 cups) all purpose flour
15g (10 mL / 2 tsp) coarse salt
5g (5 mL / 1 tsp) baking soda
220g (225 mL / 15 Tbsp) unsalted butter
200g (250 mL / 1 cup packed) brown sugar
180g (225 mL 15 Tbsp) granulated sugar
200g peanut butter
4 tsp (20 mL) pure vanilla extract
2 eggs
200g (250 mL / 1 cup) semisweet chocolate chips
100g (125 mL / ½ cup) semisweet chocolate chunks

Method:
Preheat oven to 350°F (180°C).
Line a sheet / cookie with parchment paper.
Mix together the flour, salt, and baking soda.
Cream together butter, both sugars, and peanut butter.
Once fully creamed and light and fluffy, mix in vanilla.
Mix in the eggs one at a time to ensure they completely emulsify into the butter mixture.

Increase mixing speed to high, and mix until eggs are fully incorporated.
Slowly add flour and chopped chocolate to the mixer on low, and mix just until all the flour is incorporated.

Scoop cookies into balls and drop onto the prepared cookie tray.
Chill the tray for 15 - 20 minutes in the fridge before baking.
Bake cookies for 13 to 14 minutes.
Transfer to a wire rack to cool.


Makes about 48 cookies.

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