1 c butter, softened to room temperature
3/4 c sugar (159 g)
3/4 g packed light brown sugar (159 g)
2 large eggs
2 tsp vanilla extract
2 1/4 c flour (320 g)
2/3 c natural unsweetened cocoa (57 g) (not special dark, or see original recipe for notes)
1 tsp baking soda
1/2 tsp salt
10 oz. bag peanut butter chips
Preheat oven to 350℉. Line two large baking sheets with parchment paper, lightly grease and set aside.
In a large mixing bowl using the paddle attachment, cream together the butter and sugars until light and creamy, 1-2 minutes.
Add the eggs and vanilla and mix until well combined. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk or sift together the flour, cocoa powder, baking soda, and salt (sifting it will get rid of those cocoa lumps). Add the dry ingredients to the wet ones and mix until combined and no dry streaks remain. Add the peanut butter chips and mix until combined.
Scoop the cookie dough into 2-Tbs portions and roll into balls. Place several inches apart on the prepared baking sheets. Bake for 10-11 minutes until the cookies are just set around the edges and slightly crackly on top. Don't overbake! Let the cookies rest on the baking sheets for a couple of minutes before moving to a wire rack to cool completely.
From Mel's Kitchen Cafe
No comments:
Post a Comment