Daily Loaf

If you have one sure thing in your baked goods recipe arsenal, it should be this cookie. It really will never let you down, take too much of your time, or leave you less than pleased if you follow a few sound baking basics. The best part, other than eating them fresh from the oven with a tall glass of cold milk, is the quick simplicity of the preparation.

Start with butter that is nearly room temperature and be sure to whip the first four ingredients well into fluffy. This will give the cookie a light and flaky texture when folded into the sifted flour. Plus, the ratio of brown to white sugar keeps it chewy far beyond the cooling process as long as they are not over-baked. Bear in mind that they are meant to be big, so don’t be shy about using a large scoop and limiting them to eight or less per baking sheet. 

Here’s the recipe:

Peanut Butter Chocolate Chip Cookies

1 cup unsalted butter 
1 cup creamy peanut butter
½ cup white sugar 
1 ½ cups packed brown sugar 
2 eggs  
1 tsp vanilla extract
2 ½ cups all-purpose flour 
1 teaspoon baking powder 
1/2 teaspoon salt 
1 ½ teaspoons baking soda 
12 ounces good quality semisweet chocolate pieces

Cream together the butter and sugars with an electric mixer until fluffy. Add the peanut butter and vanilla, and whip for one minute. Incorporate the eggs one at a time. 

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Use a spatula to fold in the chocolate pieces. 

Place mounds of dough onto parchment paper or a silpat with a 1.5” cookie scoop. Bake about 13 minutes or until cookies level out and just begin to brown. Allow to rest for 2 minutes before transferring to a baking rack to cool.  

Makes 20 large cookies.

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