Wednesday, February 27, 2019

Chewy Chocolate Peanut Butter Chunk Cookies

I'm serving up something special today. It's the incredible chocolate cookies that grace the banner of this website! They're called Chewy Chocolate Peanut Butter Chunk Cookies, and the recipe comes from my newest cookbook "Scientifically Sweet: Chocolate".

When it comes to chocolate cookies, there are about 3 recipes that I go between depending on what style of cookie I am making.

But, most times, I'm using this recipe right here because most times I'm after chewy, gooey, deeply chocolatey... and, did I say chewy?

I adore this recipe for so many reasons:

1) it is dead easy to remember with regular cup fractions
2) it is perfectly designed with proportions that produce crisp outsides and *fudgy middles*
3) it works with natural or Dutch cocoa (although, I always prefer natural)

After making these, let me know if you ever need another chocolate cookie recipe again. I'm guessing not, because I certainly never looked back!

For the inclusions, you have a few options...

You could of course go all in with only chocolate. I won't be mad about that.

You could buy peanut butter chips.... but they never melt quite right.

My favourite option: with just 2 ingredients you can make your own peanut butter chunks!

All you need to do is melt together 5 oz (142g) pure white chocolate and 3 tbsp (45ml) smooth peanut butter. Spread it out onto a parchment-lined baking sheet, let it set until hard in the fridge and then just break it up into chunks. You'll end up with a creamy, light peanut butter flavour. If you would like more peanut butter POW, then mix in some peanut butter flour too!

The key is to use high quality white chocolate, which will taste milky and pure, and use a dark roast peanut butter if you can find one.

Either way, the chocolatey cookie dough is the best canvas for any inclusions with crisp edges, chewy fudgy insides and that perfect crackly top.

High five if you're making cookies tonight!


Chewy Chocolate Peanut Butter Chunk Cookies
makes about 18 cookies

1 1/4 cups (180g) all-purpose flour
1/3 cup (28g) cocoa powder
½ tsp baking soda
½ tsp salt
½ cup plus 1 tbsp (125g) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup (110g) packed dark brown sugar
1 large egg
1 tsp (5ml) pure vanilla extract
½ cup (85g) peanut butter wafers or discs (or make your own! Recipe in the post)

Sift flour, cocoa, baking soda and salt into a medium bowl and whisk to blend evenly.

Beat butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer until smooth and slightly fluffy. Beat in egg and vanilla until well combined.

Add flour mixture and mix on low speed until mostly combined but a few streaks of flour remain. Add chocolate and peanut butter wafers and continue to mix on low just enough to distribute them through the dough. Wrap dough well in plastic wrap and refrigerate for at least 2 hours or over night. (Note: you can also bake these cookies right away without refrigeration, but in that case I would increase flour to 1 1/3 cups to reduce spread).

Preheat oven to 350°F. Line two large baking sheets with parchment paper. If left overnight, let the cookie dough stand at room temperature for 15 minutes to soften.

Roll about 2 tablespoons of dough into balls and place onto prepared baking sheets, spacing them at least 2 inches apart. Flatten with the palm of your hand and bake for 9-11 minutes. Remove from oven and let cookies cool on trays for 2-3 minutes, then transfer to a wire rack to finish cooling.
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