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Peanut-butter Chocolate-chunk Cookies

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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 Egg
1/2 t Pure vanilla extract
1 c All-purpose flour
3/4 t Baking soda
6 oz Semisweet chocolate
coarsely chopped

INSTRUCTIONS

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. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 267
Calories From Fat: 150
Total Fat: 17.7g
Cholesterol: 30.7mg
Sodium: 139.5mg
Potassium: 173.5mg
Carbohydrates: 25.1g
Fiber: 2g
Sugar: 8.9g
Protein: 6.1g


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