I have mentioned the cookie dilemma in my house before … I like soft, chewy, almost doughy cookies, and my husband wants his thin, crisp, and nearly burned. These are some of the first cookies I’ve ever made that make us both completely and totally happy. They’re thin and crispy like Jayson likes, but they’re super chocolatey, which in my book trumps soft and chewy.
2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1 cup softened butter
3/4 cup white sugar
3/4 cup packed brown sugar
1 tsp. vanilla
2 cups peanut butter chips
Whisk together the flour, cocoa powder, and baking soda. In a large mixing bowl (I used my handy-dandy stand mixer!), beat the butter and sugars together. Beat in the eggs, one at a time, and the vanilla. Add the flour mixture, a little at a time, until everything’s combined well. Fold in the peanut butter chips.
Drop by the tablespoon (I used my mini ice cream scoop to make quick work of this step) onto ungreased cookie sheets and bake at 350 degrees F. for 11-14 minutes. Cool on a wire rack.
I haven’t tried it yet, but this cookie recipe would also be tasty with white chocolate chips and macadamia nuts, or chocolate chips and walnuts. Yum!