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Ultimate Chunky Chocolate Chip Peanut Butter Cookies
September 16, 2006
1 ¼ C. flour
½ tsp. baking soda
½ tsp. salt
½ tsp ground cinnamon
½ C. butter (one stick at room temp)
1/3 C. sugar
1/3 C. packed brown sugar
½ C. Cream-Nut Natural Peanut Butter
1 egg (at room temp)
1 tsp. vanilla
1 -1 ½ cups chopped Felchlin Grand Cru Couverture, chopped in chunks of about ½ to 3/4 inches
½ C. coarsely chopped peanuts, fresh roasted peanuts.
Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter, sugars, and peanut butter in a large bowl until creamy. Beat in egg and vanilla. Gradually mix in flour (I do this by hand). Stir in chocolate and peanuts.
Drop dough in small golf-ball-sized balls onto ungreased baking sheet. Press down to flatten into small circles.
Bake in preheated 375º oven for 7 to 10 minutes or until edges are set but centers are still soft. Do not over bake. I tend to pull the cookie on the shorter time (in my oven around 8 minutes)—there is enough residual heat in the cookie for it to finish baking on the wire rack. Let cool for as long as you can stand it.
Enjoy!
Roasting the Peanuts
Okay—you can used store bought roasted peanuts, but I prefer raw organic peanuts that I roast myself. Spread the peanuts in on a rimmed baking sheet and roast in a 300º oven for about 20-30 minutes. Watch the peanuts carefully, you will need to shake the pan or stir the peas to keep them from scorching. Allow peanuts to cool completely before using in the cookies.
