| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Choco5 | 14 | servings | |
INGREDIENTS
| 1/2 | c | Unsalted butter; (1 stick) room |
| Temperature | ||
| 3/4 | c | Smooth peanut butter |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Dark-brown sugar; tightly packed |
| 1 | lg | Egg |
| 1/2 | ts | Pure vanilla extract |
| 1 | c | All-purpose flour |
| 3/4 | ts | Baking soda |
| 6 | oz | Semisweet chocolate; coarsely chopped |
INSTRUCTIONS
1. Heat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, and sugars together until light and fluffy. Add the egg and vanilla, and mix on medium speed until combined. Sift flour and baking soda together, and add to butter mixture, beating just to combine. Fold in chocolate chunks. 2. Using a 1 1/2-ounce ice cream scoop, form dough, and place on a baking sheet lined with a nonstick baking mat (Silpat), pressing down slightly to flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 1 week. ..... Notes: Martha updates her oversized peanut-butter cookies by adding handmade chunks of Valrhona chocolate. For best results, use a creamy variety of your favorite peanut butter. To form dough Martha uses an ice-cream scoop to insure that the cookies maintain a uniform size and bake evenly Recipe by: Martha Stewart Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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