Month: September 2016

Peanut Butter & Chocolate Chunk Cookies

To me, the perfect peanut butter cookie is one that’s soft, heavy on the peanut butter, and riddled with milk chocolate chunks.  This recipe is a twist on a recipe by the wonderful Joanne Chang of Flour Bakery in Boston.  If you don’t have her cookbook, I strongly suggest you pick one up.  Everything I have made from her book has been amazing. Ingredients 1 cup unsalted butter, room temperature 1 cup granulated sugar 1 cup packed light brown sugar 2 eggs 1 teaspoon vanilla extract 1 3/4 cups (454 g) chunky peanut butter 2 2/3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 bag (11.5 oz) Ghirardelli milk chocolate chips Directions Using a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and light brown sugar on medium speed for about 5 minutes or until light and fluffy.  Beat in the eggs and vanilla until thoroughly combined.  You will need to scrape the bowl from time to time to make sure all ingredients are thoroughly incorporated.  On …