This is a favorite recipe from the Barefoot Contessa. I have six of her cookbooks (I think that is all that she has published) and her recipes never disappoint me. She always bakes with extra large eggs so I always have to make lots of goodies using those larger eggs!
Peanut Butter Chocolate Chunk Cookies
- 1/2 lb. unsalted butter at room temperature
- 1-1/2 cups light brown sugar, packed
- 3/4 cup granulated sugar
- 2 extra large eggs at room temperature
- 2 tsp. vanilla extract
- 1 cup smooth peanut butter
- 2-1/2 cups flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 lb. semisweet chocolate chunks
- Maldon or other sea salt to sprinkle on the cookies before baking (optional – my addition)
Preheat the oven to 350°F. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter and mix. Sift together all of the dry ingredients and add to the batter. Fold in the chocolate chunks.
Drop the dough on a baking sheet lined with parchment paper, using a 1-3/4-inch stainless steel scoop. See Kitchen Gadgets – Stainless Steel Scoops.
Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions on top of the cookies. Bake for exactly 17 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.
Makes about 3 dozen cookies
Recipe by cookingwithauntjuju.com