Chewy Chocolate Peanut Butter Chip Cookies

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Adapted from Cook's Illustrated: Thick and Chewy Triple-Chocolate Cookies, published September 1999




 

Makes about 4 dozen cookies

Ingredients

  •     2 cups unbleached all-purpose flour
  •     1/2 cup cocoa powder
  •     2 teaspoons baking powder
  •     1 teaspoon table salt
  •     16 ounces semisweet chocolate , chopped
  •     12 ounces Reese's peanut butter chips (about 2 cups)
  •     4 large eggs
  •     2 teaspoons vanilla extract
  •     2 teaspoons instant coffee or espresso powder
  •     10 tablespoons unsalted butter (1 1/4 sticks), softened
  •     1-1/2 cups packed light brown sugar
  •     1/2 cup granulated sugar



 


Instructions


Step 1: Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside.

Step 2: Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat.



Step 3: Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.



Step 4: In bowl of standing mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined, about 45 seconds; mixture will look granular.



Step 5: Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add melted chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with rubber spatula.


Step 6: With mixer at low speed, add dry ingredients and mix until just combined. Do not overbeat.

Step 7: Mix in peanut butter chips. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.



Step 8: Meanwhile, adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees. Line two baking sheets with parchment paper. Leaving about 1 ½ inches between each ball, scoop dough onto parchment-lined cookie sheets with 1¾-inch ice cream scoop.

Step 9: Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until edges of cookies have just begun to set but centers are still very soft, about 10 minutes.

Step 10: Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire racks, and cool to room temperature.  Remove cooled cookies from parchment with wide metal spatula and serve.





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