 |
| Today: Peanut Butter Chocolate Chip Cookies |
My dad graduated yesterday!
I'm so proud of my little graduate. He received his Masters in Organizational Leadership (don't ask me what that means, I really don't know). My mom's getting her Masters in Education right now too, and my brother's about to start law school... really sets the bar high on my future educational achievement.
Anyway, my dad's cohort had a little celebration on Saturday before they graduated. I love grad parties, I figured, and I love baking, so what a perfect time to make something special! I told my dad he could have whatever he wanted. I started dreaming up fanciful cakes and delicate tarts, all complicated but delicious. When he told me he had decided what he wanted, I looked up at him expectantly, like a little kid on Christmas morning hoping that maybe this was the year that they were going to finally get that puppy they'd been asking for. What could he want? Cupcakes decorated with little candy diplomas? Maybe something from my new Julia Child cookbook. I was determined to prove my baking skills with this challenge.
Cookies. Peanut butter chocolate chip cookies. That's what he wanted. One of the simplest desserts known to man. I had prepared for a multi-layer cake or a delicately constructed pie, and he wanted cookies.
But, it was his special day, so I happily obliged. I found the best peanut butter chocolate chip cookie I could, and went to work. These cookies may not be glamorous, but they sure are delicious. Warm, gooey chocolate wrapped in a soft, peanut butter dough and rolled in sugar. Just about the perfect comfort food, and anyone can make them.
There are a few keys to making peanut butter chocolate chip cookies. First, use milk chocolate chips or chunks of good-quality milk chocolate. DO NOT use semisweet chocolate chips - they'll taste almost bitter when paired with the peanut butter. On the other hand, make sure you use semisweet instead of milk chocolate chips when making plain chocolate chip cookies. You need the darker chocolate to balance out the sugary cookie dough.
Second, bake only until slightly golden. Good peanut butter cookies are still soft when out of the oven. You really don't want to overbake these cookies. Finally, just a tip for making cookies in general - line the cookie sheets with parchment (not wax) paper before baking. Parchment paper is made specifically for baking, and nothing sticks to it. This way, your cookies won't stick to the cookie sheet, and when you want to transfer them to the wire cooling racks, just pick up the parchment paper and set the sheet on top of the wire rack. Plus, you'll have less clean up!
To start, preheat your to 350 degrees F . Line two baking sheets with parchment paper. Whisk together the 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat 2 sticks (8 ounces) butter on medium speed for a minute or two, until smooth and creamy. Add 1 cup peanut butter (crunchy or smooth, but not natural) and beat for another minute. Add the 1 cup light brown sugar, packed, and 3/4 cup granulated sugar and beat for 3 minutes more. Add the 2 large eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in 1 1/2 cups milk chocolate chips. You’ll have a soft a pliable dough.
 |
| Warning: this dough is delicious. Try to restrain yourself. |
Dip the tines of the fork in the sugar and press the tines against each ball first in one direction and then in a perpendicular direction- you should have a flattened rough of dough with crisscross indentations.
Bake the dough for 10 minutes. When done, the cookies will be lightly colored and still be a little soft. Let the cookies cool on the baking sheet for a minute before transferring them to a cooling rack. Cool to room temperature.
 |
| Finished Product! |
Peanut Butter Chocolate Chip Cookies adapted from Joy the Baker
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter- crunchy or smooth, but not natural
1 cup light brown sugar (packed)
3/4 cup sugar
2 large eggs
1 1/2 cup milk chocolate chips
1/2 cup granulated sugar for rolling cookies
Preheat oven to 350 degrees F . Line two baking sheets with parchment paper. Whisk together the flour, baking soda, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chocolate chips. You’ll have a soft a pliable dough.
Pour the 1/2 cup sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the backing sheet, leaving 2 inches between them. Dip the tines of the fork in the sugar and press the tines against each ball first in one direction and then in a perpendicular direction- you should have a flattened rough of dough with crisscross indentations.
Bake the dough for 10 minutes. When done, the cookies will be lightly colored and still be a little soft. Let the cookies cool on the baking sheet for a minute before transferring them to a cooling rack. Cool to room temperature.
Repeat with the remaining dough, making sure to cool the baking sheets between batches.
No comments:
Post a Comment