Sunday, January 10, 2010
I made these cookies last week since Josh and Annie were coming to dinner. Of course, chocolate and peanut butter is always a good combination, but the addition of the sea salt sprinkled on top really made these cookies! I also liked the texture of them- they were slightly crumbly around the edges, but still soft in the center.
I found this recipe on the Whole Foods recipe page, and the only change I made was to omit the peanuts because I didn't have any on hand. The recipe said it makes 2 dozen cookies, but I got 2.5 dozen so I guess I made mine a little smaller. I will definitely be making these again in the future!
1/2 cup (1 stick) butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/4 cup plus 2 tablespoons brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup roasted, unsalted peanuts, coarsely chopped
1 cup bittersweet chocolate chips
Fleur de sel, to taste
Preheat oven to 350°F. In a large mixing bowl, cream the butter, peanut butter, sugar, brown sugar, egg and vanilla extract. Whisk together the flour, baking soda and baking powder and add to peanut butter mixture, stirring to combine well. Stir in chocolate chips.
Drop dough by the spoonfuls onto an ungreased cookie sheet. Press each mound of dough with a fork to flatten slightly.
Bake for about 10 minutes. Remove from oven and sprinkle immediately with fleur de sel to taste. Let cookies cool on sheet for a few minutes before transferring to a cooling rack to cool completely.