My goodness, I can’t believe it is July already! I’m halfway through my maternity leave from work, and am still trying to figure out a new schedule with two kiddos at home. I made these out of the world cookies earlier this year, and froze some of the dough to enjoy during my maternity leave. These cookies, I just had to share with you. See, I don’t bake cookies as much as I probably should, considering how much Red loves them. When I do bake them, I tend to go to the classic route of Chocolate Chip Cookies. I mean, why ruin such a perfection, right?
I made these to celebrate one of my co-workers work anniversary. I would have normally baked cupcakes, but since everyone was in the “diet/healthy” mood, I decided to make cookies instead – and I even made them smaller than what I would normally make.If you are looking for a new cookie recipe for your chocolate and peanut butter lover, this may be a new one to try!
1 cup + 1 Tbsp all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
8 ounces semi-sweet chocolate, chopped
1 tsp vanilla extract
5 Tbsp unsalted butter, softened to room temperature
3/4 cup light brown sugar
1/4 cup sugar
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside.
In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.
Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the chocolate chips and peanut butter chips. Do not overmix at any point in this process.
Chill dough for at least 30 minutes. Preheat oven to 350 degrees F.
Scoop about 2 Tbsp of dough and roll into a ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.
Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Recipe printed from Sally’s Baking Addiction, adaptation from Cooks Illustrated