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26
1. Put the flours, baking soda, salt, and
espresso powder into a medium mixing
bowl. Using the beaters, mix on Speed
1 to fully combine, at least 30 seconds.
Reserve.
2.
Put the butter into a large mixing bowl.
Mix, starting at Speed 1 and increasing
to Speed 3, until light and creamy. Add
the sugars and mix on Speeds 2 to 4
until very light, scraping down the sides
of the bowl as necessary, where it seems
that much of the sugar has dissolved
into the butter, about 2 minutes. Add the
eggs, one at a time, mixing on Speed 2,
and then the vanilla extract. Add the dry
ingredients and mix on Speed 2 until just
combined, and then add the chopped
chocolate and mix on Speed 2 until
evenly incorporated.
3.
Scoop the dough into even, golf ball-
sized rounds and place on a parchment-
lined tray or baking sheet. Wrap well and
allow to chill for a minimum of 1 hour, or
up to overnight.
4.
Preheat oven to 350°F with racks in the
lower and upper thirds of the oven. Line
two baking sheets with parchment paper.
5.
Once the oven has preheated, place the
chilled dough onto the baking sheets and
bake until just browned and set at the
edges, about 15 minutes. Remove and
immediately sprinkle baked cookies with
a pinch of flaked sea salt. Allow pans to
cool prior to baking remaining dough.
Nutritional information per cookie:
Calories 137 (48% from fat) • carb. 17g • pro. 2g
fat 8g • sat. fat 4g • chol. 18mg • sod. 78mg
calc. 3mg • fiber 1g
Crunchy Peanut Butter
Chip Cookies
Using a mixture of creamy peanut butter
and shelled, roasted peanuts makes each
bite of these tender cookies packed full of
peanut flavor.
Makes about 5 dozen cookies
2 cups unbleached, all-purpose flour
¾ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
16 tablespoons (2 sticks) unsalted
butter, cut into 1-inch pieces,
room temperature
1½ cups creamy peanut butter,
preferably unsweetened (both
traditional and natural styles work
well, just be sure to fully stir the
natural to prevent separation)
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup roasted, unsalted peanuts
½ cup miniature chocolate chips
Turbinado sugar mixed with flaked
sea salt, for sprinkling
1. Preheat oven to 350°F with racks in the
lower and upper thirds of the oven. Line
two baking sheets with parchment paper.
2.
Put the flour, salt, baking powder, and
soda into a medium mixing bowl. Using
the beaters, mix on Speed 1 to fully
combine, at least 30 seconds. Reserve.
3.
Put the butter and peanut butter into
a large mixing bowl. Mix, starting at
Speed 2 and increasing to Speed 5, until
homogenous, about 2 minutes. Scrape
down the sides of the bowl and then add
the sugars. Mix on Speeds 2 to 4 until
very light, where it seems that much of
the sugar has dissolved into the butter/
peanut butter, about 2 minutes. Add the
eggs, one at a time, mixing on Speeds 2
to 3, and then the vanilla extract. Add the
dry ingredients and mix on Speed 2 until
just combined, and then add the peanuts
and chocolate chips. Mix on Speed 2
until evenly combined.
4.
Scoop the dough into evenly sized, golf-
ball rounds and place on a parchment-
lined tray or baking sheet. Press each
round down with a fork and then sprinkle
with the sugar and flaked sea salt.
5.
Bake in the preheated oven until just set
at the edges, about 12 to 15 minutes.
Allow pans to cool before baking
remaining dough.
Nutritional information per cookie:
Calories 124 (57% from fat) • carb. 11g • pro. 3g
fat 8g • sat. fat 3g • chol. 15mg • sod. 70mg
calc. 7mg • fiber 1g
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