Ingredients:

  • 1.25 cups (160g) all-purpose flour
  • 0.5 cup (45g) Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 0.5 cup (115g) unsalted butter, softened to room temperature
  • 0.75 cup (150g) creamy peanut butter
  • 0.75 cup (150g) dark brown sugar, packed
  • 0.25 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Beat the softened butter, creamy peanut butter, dark brown sugar, and granulated sugar in a large bowl. Use medium high speed for 3 minutes until the mixture looks pale, fluffy, and significantly lighter in volume. Note: This step incorporates the air needed for the cookie's rise.
  2. Add the room temperature egg and vanilla extract to the creamed mixture. Continue beating until the liquid is fully absorbed and the dough looks velvety and smooth.
  3. Whisk the flour, Dutch processed cocoa powder, baking soda, and sea salt in a separate medium bowl. Make sure there are no visible streaks of white flour or dark cocoa.
  4. Set your mixer to the lowest speed and gradually add the dry ingredients to the wet. Stop mixing the very second you no longer see dry flour streaks. Note: Overmixing at this stage will make the cookies tough and bread like.
  5. Pour in the semi sweet chocolate chips. Use a sturdy spatula to fold them in by hand until they are evenly distributed throughout the dark dough.
  6. Scoop approximately 1.5 to 2 tablespoons of dough to form balls. Place them on a tray and chill in the refrigerator for 30 minutes until the dough feels firm to the touch. Note: This prevents the fat from melting too fast in the oven, which controls the spread.
  7. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  8. Arrange the chilled dough balls 2 inches apart on the sheets. Bake for exactly 10 minutes until the edges are firm but the very center still looks a bit underdone and soft.
  9. Leave the cookies on the hot baking sheet for 5 minutes. They will continue to cook from the residual heat until they are stable enough to move.
  10. Move the cookies to a wire rack to cool completely until the chocolate chips have set and the texture is fudgy. Chocolate Chip Cookies with Brown Butter in 25 Minutes — Master homemade Chocolate Chip Cookies with our step-by-step guide. This brow...Peanut Butter Cookies in 20 Minutes with Classic Soft Texture — Bake these classic Peanut Butter Cookies for a soft, chewy texture. Includes ...Peanut Butter Balls: Ready in 80 Minutes — Learn the best Peanut Butter Balls recipe for decadent, easy desserts. This g... $img_2$