Chocolate & PB Chip Cookies

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PB chips from Trader Joe’s have changed my life once again. I made these cookies awhile ago, but I just realized I never posted the recipe. Super easy to make! The only deal with these cookies is this:
Chill your dough!!! 
Why? Here’s the reason:

Chilling permits the gluten strands in the flour to relax, avoiding a “rubbery” consistency in the final product. (The same reasoning is behind the advice to let pancake dough sit after mixing and before dropping it on the griddle.) The elapsed time may also permit the flour to absorb more of the moisture in the dough, so the cookies don’t spread out so much when baking. (What I Learned Today)
AKA: you will have more flavorful, more dense, more caramel, more golden brown cookies when you refrigerate the dough for at least 24 hours. Ultimately, if you want the best cookies, and the recipe calls for chilling it, don’t skip that step! There’s a reason why they call for it.
Honestly, I didn’t chill for 24 hours, but it was probably at least a good 18-20 hours in the cooler.
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INGREDIENTS
  • 7 tablespoons salted butter
  • ¾ cup white sugar
  • 1 tablespoon packed brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1¼ cup all purpose flour (to start, but plan to add a few tablespoons)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ – 2 cups mixed varieties of chocolate chips and peanut butter chips
INSTRUCTIONS
  1. Turn the oven on to 350 degrees. Put the butter in the oven in a stainless steel or glass bowl as it’s preheating until about one third to one half of the butter is melted. Do not melt more than half of the butter. Turn the oven off. Let the butter come back to room temperature for at least 30 minutes – it doesn’t have to harden completely but it should be a soft solid.
  2. Add the sugar and vanilla. Cream with electric mixers until well mixed and lightly fluffy. Add the eggs and beat until incorporated..
  3. Measure in the flour, baking soda, and salt. You can do this in a separate bowl, but I usually just dump it all into the mixing bowl. Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. If the dough sticks to the sides of the bowl and looks wet, add one tablespoon of extra flour at a time until the dough feels dry and sticks together in one large ball. Too much flour will make the cookie stiff, so stop adding flour right when the dough starts to take on that dry look and feel. Stir in the peanut butter chips and chocolate chips with a wooden spoon. Cover dough with plastic wrap, and chill for at least overnight, preferably 24 hours.
  4. Preheat the oven to 350 degrees. Roll ¼ cup dough into high, round balls with pb and chocolate chips at the top. Place on a baking sheet a few inches apart and bake for about 9 minutes. You want to take them out when they are puffy and just a tiny bit brown on the tops and edges. Let stand for a few minutes – they will lose a little of their puffiness but they should stay thick and hold together well.
adapted from Pinch of Yum
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