Peanut Butter Chocolate Chunk Cookies
Adapted from Dorie Greenspan’s cookbook Baking: From My Home to Yours.She recommends using regular peanut butter (not the “all-natural” kind) for optimum texture, but I can’t bring myself to use that stuff. I use the all-natural, grainer kind and like how they taste just fine! But then again, how can you go wrong with peanut butter and chocolate?
2 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 1/2 sticks unsalted butter, room temperature
1/2 cup smooth or chunky peanut butter
1 cup sugar
2/3 cup packed light brown sugar
2 tsp vanilla extract
2 large eggs
12 oz. bittersweet chocolate, chopped into chips, or 2 cups storebought chips or chunks
1 cup finely chopped walnuts or pecans
Preheat oven to 375.
Whisk together the flour, salt and baking soda.
Working with an electric mixer, beat the butter and peanut butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts. (At this point I find it helpful to refrigerate the dough for 15 minutes to half an hour, since the butter was room temperature – otherwise the cookies spread a little too flat for my liking when baked.)
Spoon the dough by rounded tablespoonfuls onto parchment-lined baking sheets, spacing about 2 inches apart.
Bake the cookies for 10-12 minutes, or until they are brown at the edges and golden in the center; it’s fine if they’re a little soft in the middle. Pull the sheets from the oven and allow the cookies to rest on the baking sheet for a few minutes before transferring them to a cooling rack.
Makes about 36 cookies.