Peanut Butter Chocolate Chunk Cookies A
List of Ingredients
Peanut Butter Chocolate Chunk Cookies A La River Run
12 tbls. (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup smooth peanut butter
1 cup granulated sugar
1 firmly packed cup light brown sugar
2 eggs
1 1/2 tsps. vanilla extract
2 1/4 cups all-purpose flour
1 tsp. baking soda
Generous pinch salt
2 cups chopped chocolate (semisweet or a combination of semisweet and
white chocolate)
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.
Note: Brand-name peanut butter works well here. Calta says she uses
10 (1-ounce) squares of baker's chocolate, 5 ounces semisweet and 5
ounces white, each square cut into six pieces. Large chocolate
morsels, she said, would also work, but she likes the effect of the
irregular chunks of the hand-chopped chocolate. For testing purposes,
I made a few changes in the recipe. I used regular salted butter so I
cut back drastically on the pinch of salt. I also used regular
chocolate chips in half the cookies and chocolate-covered raisins in
the other half. My family and friends liked the cookies a lot.
-- "The River Run Cookbook" by Jimmy Kennedy, Maya Kennedy and
Marialisa Calta (Harper-Collins, 2001)
Recipe
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