A sweet & simple recipe for soft, chewy peanut butter chocolate chunk cookies loaded with melty milk chocolate candy bar pieces.
I have a short and sweet post for you today. Partly because this recipe is so simple it needs little introduction or explanation, and partly because I’m currently still in a sugar coma from excessive chocolate bunny consumption yesterday.
I don’t often buy candy (because let’s be honest there’s more than enough sugar in my life anyway) but Zach’s mom always gives us an Easter basket full of our favorites, and we’ve already demolished over half of it so far. Things aren’t looking too good for the second half right now, either.
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 11⁄4 teaspoons baking soda
- 11⁄2 teaspoons baking powder
- 11⁄2 teaspoons salt
- 11⁄4 cups unsalted butter, at room temperature
- 11⁄4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 & 1/3 cups dark chocolate chips, at least 60% cacao content sea salt, for sprinkling
Instructions
1- Sift together the cake flour, bread flour, baking soda, baking powder
and salt into a large bowl and set aside.
2- Cream together the butter and sugars on medium speed until very
light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla.
3- Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
4- Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
5- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
6- Scoop 3 1/2-ounces of dough, roll into rough ball and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet.
7- Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
8- Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough.
