This peanut butter chip recipe has a sophisticated, adult flavor thanks to the addition of earthy espresso. Try pairing the cookies with a red wine like a Pinot Noir or a Bordeaux.
Course Dessert, Snack
Cuisine American
Dish Type cookies
Cooking Style Baking
Seasonal Christmas, Holiday season, Valentine's Day
Ingredient chocolate
Prep Time 20 minutesmins
Cook Time 14 minutesmins
Resting time 2 hourshrs
Total Time 34 minutesmins
Servings 24cookies
Author Leah Kuo
Ingredients
2cupsunbleached all-purpose flour
1/2cupDutch-processed cocoa
2tspbaking soda
1/2tspkosher salt
10tbspunsalted buttersoftened but still cool*
1/2cupsugar
1 1/2cupsgolden brown sugar
4large eggs
2 1/2tspinstant espresso powder
2 1/2tsppure vanilla extract
16ozsemi-sweet premium chocolatechopped
10ozpeanut butter chips
Instructions
Adjust racks to upper and lower-middle positions and heat oven to 350 degrees Fahrenheit.
Line 2 large baking sheets with parchment paper.
Whisk together flour, cocoa powder, baking soda and salt.
Melt semi-sweet chocolate chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth and remove from heat. Allow cooling to room temperature but do not allow re-hardening.
Combine the eggs, espresso powder and pure vanilla extract. Set aside.
In the bowl of an electric mixer, beat the butter at medium speed until smooth and creamy. Beat in sugars until just combined, scraping down the sides of the bowl as necessary. With the mixer on low, gradually pour in the egg mixture and beat until incorporated. Add the chocolate in a steady stream and beat until combined. Scrape the bottom and sides of the bowl to make sure everything is incorporated. With the mixer on low, gradually add the dry ingredients and mix until just combined. Stir in peanut butter chips by hand. Do not over beat. Cover with plastic wrap and let rest for at least 2 hours.
Roll the dough into 2 oz balls and space about 2 inches apart on the baking sheet.
Bake until the edges of the cookies have begun to set but the centers are still very soft, about 14 minutes, rotating the sheets from front to back and top to bottom halfway through the baking time.
Remove from oven.
Cool the cookies on the sheets for 10 minutes, slide the parchment with the cookies onto wire racks, and cool to room temperature.