Chocolate and peanut butter makes a good cookie. But what happens when you add MORE chocolate? I have to say this is a little bit of cookie perfection. When Westley took his first bite he said, “Oh, honey, we should have sold these at the bakery!” Well, it is a little late for that, and I do feel somewhat sad that I did not think of this a little earlier in my baking game. Luckily, I can share with you my new cookie. Make some Chocolate Peanut Butter Chocolate Chunk Cookies today and remember to share.
Chocolate Peanut Butter Chocolate Chunk Cookies
2 sticks unsalted butter 1 1/2 cup brown sugar 1 cup sugar 2 eggs 1 tablespoon vanilla extract 1 cup peanut butter 2 cups all-purpose flour 2/3 cup cocoa powder 1 teaspoon baking powder 1 teaspoon salt 1 pound of your favorite dark chocolate chopped in chunks — or use good quality chips 1 cup chopped, salted peanuts (optional)Preheat oven to 350 degrees.
Cream the butter and sugars. My favorite pastry instructor used to say, “Cream them TO DEATH!” She is correct. “Cream the butter and sugar until light and fluffy” sounds so… sweet. But these cookies mean business, so death-beating is a must. Look at your sugar and butter mixture. It should be the color of a perfect cafe au lait. Add the vanilla and peanut butter. Mix well and scrape down the bowl.
While beating the butter and sugars to death, in a separate bowl combine all the dry ingredients — well, except for the chocolate. You need some to nibble on while working.
Add eggs to the butter mixture one at a time. Make sure each egg is Incorporated into the mixture before the next egg is added.
Add the flour mixture until just combined. Fold in the chopped chocolate and peanuts.
Scoop out dough using an ice cream scooper to make perfectly shaped cookies. Plop dough on a prepared baking sheet and flatten each scoop with the palm of your hand.
Bake for 15-17 minutes. Enjoy!!!
Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding 11 years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2009 Andrea R. Charroin. Visit her blog at bakerslove.typepad.com
