Peanut Butter and Chocolate Chip Cookies
I created these cookies after Tuesday night pub trivia solely for the purpose of having a blog posting (only now am I realizing I could've written about the food I ate at pub trivia... next week). I started making them not realizing we were low on all sorts of ingredients, like granulated sugar and chocolate chips instead of peanut butter chips, which turned out to be a blessing in disguise. Because we were low on granulated sugar, I bulked up the amount of brown sugar I would normally put in my chocolate chip cookies and because I put in more brown sugar, which tends to make cookies spread and get chewier, I added more flour to keep the shape of the cookies- the result is a delightfully soft Mrs. Fields sort of texture. I may even change my base chocolate chip cookie formula (which is pretty much my signature item) to this one instead.
Ingredients:
- ½ lbs. (2 sticks) unsalted butter
- ½ c. granulated sugar
- 1 c. brown sugar
- 2 eggs
- 2 tbl. vanilla
- 2 c. flour
- 1 tsp salt
- 1 tsp baking soda
- ¾ c. bittersweet chocolate chips
- 1 c. peanut butter chips
preheat oven to 350˚F
- Combine dry ingredients (flour, baking soda and salt) in a medium mixing bowl
- Cream butter, granulate sugar and brown sugar until light and fluffy
- Add eggs and vanilla to butter and sugar and beat until well incorporated
- Add ⅓ dry ingredients and beat until mostly mixed in, repeat with remaining ⅔mixing until flour is completely incorporated after the last third
- Add peanut butter and chocolate chips and mix until evenly distributed
- Portion into ¼ c. or one level yellow scoop¹ domes onto a lightly greased baking sheet or silpat²
- Bake for 10-13 min.
- Cool on rack
- Enjoy!
Notes:
- The secret to getting those perfectly round even cookies found in bakeshops is the use of different sized ice cream scoops such as this:
- Using silpats or silicone baking mats keeps you from needing to grease pans and keeps clean up easier
Labels: chocolate chip, cookies, sweets
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