One of the reasons I (relatively) rarely make cookies at home is just that it’s really hard for me to resist a jar full of homemade cookies. Cookies are a kind of a guilty pleasure to me – one cookie can easily become 3 or even 10 cookies I eat, it’s simply so hard to resist and tempting.
I made the following cookies for several times recently, each time with slight changes, until I reached this version. These are chocolate cookies, with lots of chocolate chips and some peanut butter that adds a delicate peanut flavor and a gorgeous aroma. They are crunchy on the outside but melt in the mouth on the inside and super chocolate-y.
Double Chocolate Peanut Butter Cookies
100 grams butter at room temperature
125 grams (1/2 cup) smooth peanut butter
100 grams (1/2 cup) sugar
100 grams (1/2 cup) light brown sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 large egg
140 grams (1 cup) all-purpose flour
35 grams (1/4 cup) cocoa powder
1 tsp. baking soda
250 grams dark chocolate chips
100 grams dark chocolate chips
A little coarse salt
- Preheat the oven to 170c degrees.
- In a mixer bowl with a paddle attachment, put butter, peanut butter, sugar, light brown sugar, vanilla and salt and mix at medium to high speed until a uniform, soft and creamy mixture is obtained.
- Scrape down the sides of the bowl using a spatula and add in an egg. Mix at medium speed until incorporated.
- Add flour, cocoa powder, baking soda and chocolate chips and mix only until large chunks of dough are formed.
- Using a small ice cream scoop or 2 teaspoons, create mounds of dough and place them in increments on baking pans lined with baking paper.
- Arrange a few pieces of chocolate chips on top of each cookie and some coarse salt.
- Gently press down the cookies with your hands.
- Bake the cookies for 12-15 minutes or until they rise and set at the edges but are still slightly soft in the center.
- Cool completely at room temperature and serve.
- Store the cookies in a sealed jar for up to a week.
- You can use smooth or chunky peanut butter. I used unsweetened natural peanut butter.
- You can use dark, milk or white chocolate chips, to your personal taste.
- It is recommended not to skip the salt over the cookies because it emphasizes the flavors of the chocolate and balances the sweetness.