6 oz semi sweet, dark or bittersweet chocolate, chopped
Instructions
To the mixing bowl of a stand mixer fitted with the paddle
attachment, combine peanut butter, brown sugar, egg, vanilla, and
beat on medium-high speed until well-combined and the sugar is
fully incorporated and is mixture is no longer gritty or granular.
Stop to scrape down the bowl as necessary. Although natural
peanut butter or homemade peanut butter may work, I recommend
using storebought peanut butter like Jif, Skippy, Peter Pan or similar
so that cookies bake up thicker and spread less. Using natural or
homemade peanut butter tends to result in thinner and flatter
cookies that are prone to spreading.
Add the baking soda and beat to incorporate.
Add the chocolate and beat to just incorporate; don't overmix or
the nice chocolate chunks will break down.
Using a medium 2-inch cookie scoop, form two-tablespoon
mounds. If chocolate is falling out of dough since there is an
abundance, roll ball between palms to encourage it to stay in the
dough. Place mounds on a large plate, flatten mounds slightly,
cover with plasticwrap, and refrigerate for at least 2 hours, or up to
5 days, before baking. Do not bake with warm dough because
cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with
cooking spray. Place mounds on baking sheet, spaced at least 2
inches apart (I bake 8 cookies per sheet) and bake for 8 to 10
minutes, or until edges are set and tops are barely set, even if
slightly underbaked in the center.
Watch them very closely after 7 minutes and I recommend not
baking longer than 10 minutes. Cookies firm up as they cool, and
baking too long results in cookies that become too crisp and hard.
The cookies in the photos were baked for 8 minutes, with trays
rotated at the 4-minute mark, and have chewy edges with pillowy
soft centers.
Allow cookies to cool on the baking sheet for 5 to 10 minutes
before removing and transferring to a rack to finish cooling.
Cookies will keep airtight at room temperature for up to 1 week, or
in the freezer for up to 4 months. Alternatively, unbaked cookie
dough can be stored in an airtight container in the refrigerator for
up to 5 days, or in the freezer for up to 4 months, so consider
baking only as many cookies as desired and save the remaining
dough to be baked in the future when desired.
Originally Submitted
4/13/2015
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