If anything marks my return to baking and writing about food after an unexpected hiatus, it HAS to be these cookies!
Replete with crunchy peanut butter, oodles of dark chocolate and the extreme fudginess; all combined to make the BEST EVER Peanut Butter Chocolate Chunk Cookies!
Have you ever walked into a coffee shop, the air wafting with smell of coffee? Yet, the smell that arouses your senses, that captivates you so much that you get weak in your knees is always a big fudgy cookie that beats all the French desserts These cookies are simply THAT.
These cookies are not extravagant, rather they're as simple as it can get. However, the beauty and the appeal lie in the simplicity of the recipe and dish itself. Basic ingredients (straight from the fridge) along with a spoon and bowl can concoct something so delicious, so decadent hat you'll dream of it over and over.
And before I begin with his recipe- I must admit (honestly) that I'm not a big fan of peanut butter. It's good to have once a blue moon but nothing too special. Yet, these cookies are beyond; the combination of the salty, crunchy peanut butter avec the dark chocolate and vanilla is simply divine.
No more blabbering, let's get on with the recipe.
EQUIPMENT:
- Spatula
- Whisk
- Rimmed baking sheet, lined with parchment
- Parchment Paper
- Mixing bowl
- wooden spoon
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
Total Time: 25 minutes
Author: Shreeya Sawhney
Serving: approximately 24 cookies
Ingredients:
2 1/4 cup all-purpose flour
¾ teaspoon baking soda
1 cup salted butter, softened to room temperature
¾ cup brown sugar
⅔ cup granulated sugar
1 1/2 teaspoons pure vanilla extract
2 eggs, room temperature
1 3/4 cups dark chocolate chunks
Procedure:
Preheat the oven to 180 degrees Celsius and line the rimmed baking sheet with parchment paper.
In a small bowl, whisk together the dry ingredients i.e. all-purpose flour and baking soda.
In a larger bowl, whisk together butter and sugar along with peanut butter until thick, pale and fluffy.
Add the eggs one at a time, then the vanilla. Stop and scrape down the bowl. Beat again until well mixed, about 1 minute.
Now, add the flour and chocolate chunks slowly and stir until well incorporated.
Remember, don't overmix and if the dough looks too loose-stick it in the freezer for 5 minutes.
Drop 2 tablespoon-size balls of dough about 2 inches apart on the lined cookie sheets. (If desired, you can flatten the dough balls by pressing)
Bake for 10-12 mins until lightly golden.
Relish!
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