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Drop- Peanut Butter Chocolate Chunk Cookies A La River Run

List of Ingredients


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1/2 cup smooth peanut butter

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 eggs

1 1/2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoons baking soda

Generous pinch salt

2 cups chopped chocolate (semisweet or a combination of semisweet and white chocolate) (around 10 ounces)




Recipe

1. Set oven to 375 degrees. In a large mixing bowl, using an electric mixer set on medium speed, beat together the butter, peanut butter, granulated sugar, brown sugar, eggs and vanilla.

2. Add about 1/2 cup of the flour, the baking soda and salt, and mix thoroughly. Add the remaining flour and mix well. By hand, stir in the chopped chocolate.

3. Scoop out the batter with a 1/4-cup measuring cup and drop onto an ungreased cookie sheet, spacing the globs of batter about 2 1/2 inches apart.

4. Bake for 11 to 12 minutes, until they just turn golden. Allow the cookies to cool for a couple of minutes on the pan, then remove them carefully to a rack (they are fragile when hot). Allow them to cool completely.

Makes 18 (3- to 4-inch) cookies.


-- "The River Run Cookbook" by Jimmy Kennedy, Maya Kennedy and Marialisa Calta (Harper-Collins, 2001)