Monday, January 28, 2013

Let's get started, shall we?

Peanut butter and chocolate anyone?

What's better than beginning with a classic?

As I will tell you over and over one of my favorite things in the world is baking.  I love to be in the kitchen, surrounded by my ingredients, a recipe in front of me (or not), something delicious just waiting to be made.  I decided that my first recipe feature should be one of Chris's favorites, a classic, and it just happened to be his request for the weekend, which is when I do the majority of fun, "just because" baking, so I give you peanut butter chocolate chip cookies!


Sure, with peanut butter chocolate chip cookies, if you find yourself short on ingredients and/or time, there's always the go-to 3-ingredient recipe (peanut butter, sugar, egg), and those cookies taste delicious, but if you really want to put some love into a batch, I recommend the recipe below.  They are peanut-y, chocolate-y, and have a delicate crispness to the outside.  In short, they're delicious, and the husband was not disappointed.  He asked me what he was going to snack on when the weekend was over because they might disappear that fast!  (Side note, he's been pacing himself, so they'll last a few days).  So thank you, Joy the Baker, for one of your always awesome recipes.  Here is this one, barely adapted:

Peanut Butter Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
pinch of nutmeg
2 sticks of unsalted butter at room temperature
1 cup creamy peanut butter
1 cup dark brown sugar
3/4 cup sugar
2 eggs
1 cup chocolate chips
sugar for rolling the cookie dough in before baking

Preheat your oven to 350 degrees F.  Line your baking sheets with parchment paper if you're using it (I STRONGLY recommend that).

Whisk your flour, baking soda, baking powder, salt, and nutmeg in a smallish bowl and set it aside.  Cream the butter until smooth, then add your sugars and eggs and thoroughly incorporate.  Beat it all together until its nice and smooth for a couple of more minutes.  Gently add your dry ingredients and mix on low until everything is incorporated.  Fold in the chocolate chips.

Grab a tablespoon and scoop up level bits of dough.  Roll the dough into a nice little ball and toss it in sugar to coat.  Then, using a fork, make the traditional criss-cross pattern, which will flatten your dough to somewhere between a quarter and a half inch - that's just perfect.  Position your cookie dough so that there's at least an inch between each piece on the baking sheet.  Bake for 12 minutes (which was exactly perfect for me), and then let your cookies cool for a minute before transferring them to a cooling rack (I pretty much just put them right on the rack and they were fine).  Repeat until you're done!  I got about 6 dozen cookies out of this recipe.... might have gotten a few more had I not continually sampled the dough.



Original recipe from Joy the Baker found here