Ingredients:
- 1/2 cup plus 1 tbsp all-purpose flour
- 1/2 cup white whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tbsp unsalted butter, softened
- 1/3 cup chunky peanut butter
- 1/4 cup plus 2 tbsp brown sugar, packed
- 1 large egg
- 3/4 tsp vanilla extract
- 1/3 cup semisweet chocolate chips
Directions:
- Preheat oven to 350 degrees and cover two baking sheets with parchment paper (I used a silpat for one and foil for the other)
- In a medium bowl, combine flour, baking soda, salt, and brown sugar.
- In a large bowl, cream the butter and peanut butter together with a hand mixer on a high speed. Add in the egg and vanilla; beat until fluffy.
- With the mixer on a low speed, gradually beat in the flour mixture until well blended. Stir in chocolate chips.
- Drop dough by tablespoons onto the baking sheets, forming 24 cookies total.
- Bake for 12-15 minutes
- Transfer to a cooking rack and cool completely.
The original recipe said to use the bottom of a drinking glass to press down on each dough ball and then use a fork to create criss-cross marks; I didn't do this. My dough was very crumbly and it was hard for the balls to stay together so when I tried to press them down they just fell apart, so I stopped. The original also mentions how her cookies didn't spread and mine didn't either! It was very frustrating. They ended up like little pods of cookies, as you see below.
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