Well, sorry, but you're wrong. I hate to deny you the pride of thinking you make the best of best chocolate chip cookies, but the cookies I've produced here in the kitchen are, like, the best, EVER.
Nuh-uh, there will be no arguing. These peanut butter chocolate chunkies are by far the chewiest, softest, most divine combination of milk chocolate and peanut butter you hope to come upon, period. the. end.
Usually, when I bake something, I take at least double the prep time it calls for, but these REALLY took only the eight minutes it says you need! Maybe it's the absence of flour?
Averie says that natural peanut butter doesn't work as well in these cookies as industrial peanut butter does like Jif, but I used the PB I always eat, which is 100% peanut... and they came out perfectly!
They call for just one egg, but my eggs were small so I used two.
- 1 cup creamy peanut butter (averie recommends Jif)
- 1 cup of light brown sugar, packed
- 1 tsp baking soda
- 1 tbsp vanilla extract
- 1 large egg or two small eggs
- 6 ounces (170 grams ) of baker's chocolate (I used milk chocolate but I'm sure dark would taste great also), chopped
Directions (copied and pasted directly from her recipe!):
To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 3 minutes. Stop to scrape down the bowl as necessary. (Note regarding peanut butter - although natural peanut butter or homemade peanut butter may work, I recommend using store bought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading while baking)
Add the baking soda and beat to incorporate. Add the chocolate and beat to just incorporate; don't overmix or the nice chocolate chunks will break down. Transfer dough to airtight container and refrigerate for at least 2 hours, and up to 5 days, before baking.
Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Using a 2-inch cookie scoop (about 2 tablespoons of dough or about 1.60 to 1.75 ounces by weight), form dough mounds and place on prepared baking sheet, spaced 2 inches apart (8 to 10 per tray). If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough. Slightly flatten the mounds before baking so they don't stay too domed and puffed while baking, just don't over-flatten.
Bake for 8 to10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes and I recommend not baking longer than ten minutes. Cookies firm up as they cool, and baking too long will result in cookies that become too crisp and hard (The cookies shown in the photos were baked for 8 minutes, with trays rotated at the 4-minute mark, and have chewy edges with pillowy soft centers). Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.