Peanut Butter Chocolate Chunk Cookies

These cookies are absolutely amazingggg and depending on how you like your cookies, soft or crunchy, you can vary the cooking time to suit you. For these cookies and baking in general, its best to use just normal peanut butter, not the organic natural ones as it works better using the cheaper ones and has a nicer texture. The recipe makes about 25 cookies and these are great packaged up in cellophane bags as gifts. 

Peanut butter and Chocolate chunk cookies

adapted from Miette Cookbook

1 ½ cups plain flour

1 teaspoon baking soda

large pinch of flakey sea salt

4 ounces unsalted butter, at room temperature

1/2 cup granulated sugar, plus more for sprinkling

1/3 cup packed light brown sugar

1/2 teaspoon vanilla bean paste

1 large egg

5 ½ ounces of creamy or chunky peanut butter

120g 72% cocoa dark chocolate, roughly chopped

1. Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper.

2. Sift together the flour, baking soda, and salt in a bowl.

3. In the bowl of a stand mixer fitted with the paddle attachment on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy, something like 4 to 5 minutes. Add the egg and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the peanut butter and mix until everything is smooth and uniform. Add the flour mixture and mix just until combined. Remove the bowl from the mixer, scrape down the sides of the bowl, and mix again a few times by hand. Fold in the chocolate.

4. To make small cookies, roll scant teaspoon-sized portions of dough into 3/4-inch balls. To make larger cookies, roll 1 1/2-tablespoon portions of dough into balls. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten the cookies slightly and imprint the traditional cross-hatch marks using the back of a fork or meat mallet. Sprinkle with granulated sugar. Bake in batches until lightly browned, about 10 minutes. If you would like a slightly crunchier cookie, increase the baking time by about 5 to 7 minutes. Transfer the cookies to a wire rack to cool completely. Store in airtight containers for up to 2 weeks.