Elizabeth Buuck
Ingredients and Directions
Directions
In a medium bowl or large liquid measuring cup, add the butter and peanut butter and microwave in 30 second increments until melted. Whisk together until combined and smooth.
In a large mixing bowl, add the light brown sugar, granulated sugar, and melted butter and peanut butter. Whisk until combined.
Add the egg, egg yolk, and vanilla, and mix for 2-3 minutes to add air into the egg whites. The mixture should be glossy before moving to the next step.
Add in the flour, baking soda, and salt. Use a spatula to fold until combined.
Fold in the chocolate chips.
For large cookies, use a 3 TBSP cookie scoop to portion 15 cookies onto a parchment lined sheet pan. For small cookies, do the same, but with a standard 1 TBSP cookie scoop. Chill the dough for at least an hour, up to overnight.
When ready to bake, preheat the oven to 350. Arrange the dough onto a parchment lined cookie sheet leaving room between each cookie for spreading.
Bake large cookies for 11-12 minutes, and small cookies for 9-10 minutes.
Remove the pan from the oven and bang it on the counter two or three times to encourage cookies to flatten more and create crinkled edges. Use a rubber spatula to scoot any runaway edges back into place.
Top with flaky sea salt if desired and extra chocolate chips and allow cookies to cool on the hot cookie sheet for 4-5 minutes before transferring to a cooling rack.
Ingredients
- ½ C (113 g) Salted Butter
- ½ C (125 g) Creamy Peanut Butter *NOT natural or organic that separates
- ½ C (100 g) Light Brown Sugar
- 1 Lg Egg, at room temperature
- 2 tsp Pure Vanilla Extract
- 1 C + 2 TBSP ( 145 g) All Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Sea Salt
- ½ C (100 g) Dark Chocolate Chips (70-72%) + more for topping
- ½ C (75 g) Mini Semi Sweet Chocolate Chips + more for topping
- Flaky Sea Salt, optional
Tips
The cookies will be very soft coming out of the oven, but will set up as they cool and result in perfectly crisp edges and gooey centers.
Dough can be portioned and frozen for up to three months before baking, Bake from frozen and follow directions, adding an additional 2-3 minutes to the bake time.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.