In my ongoing quest for the ultimate cookie, I recently tried out the chocolate chip cookie recipe from cookbook Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito of the Baked Bakery in Brooklyn, NY.  I was doubling the recipe when I made it (no judgment – I was taking them to a party), but discovered that I did not have enough chocolate chips. My solution was to add in the bag of Reese’s peanut butter chips I found in my cupboard. Boy am I glad I did that. Those little bites of sweet peanut butter absolutely elevated these cookies and I was obsessed with them all weekend. The actual recipe sans PB chips is really good, but I like them with the PB chips even better. I also think I may need to experiment with one technique used here. This recipe instructs us to chill the finished cookie dough for at least 6 hours before portioning and baking the cookies. I love how it impacted the texture and final cookie. I think I’ll start chilling my other cookie doughs and see how they turn out!

ingredients

2 1/4 C flour
1 tsp salt
1 tsp baking soda
1 C (2 sticks) unsalted butter
1 C brown sugar, packed
1/2 C sugar
2 large eggs
2 tsp vanilla
1 1/2 C semisweet chocolate chips
1 C peanut butter chips

 

wet stuff premix

Combine the flour, salt and baking soda in a bowl and whisk them together briefly. Set aside. In the bowl of your stand mixer, cream together the butter (still cool, but slightly softened) and the sugars until light and fluffy.

 

eggs

Add the eggs, one at a time, beating until each is incorporated and then add in the vanilla.

 

 

dough in mixer

Once all the wet stuff is all mixed together, add half of the flour and mix until blended in. Add the rest of the mix and beat until just combined.

 

chilling

Stir in the chocolate and peanut butter chips with a spoon or spatula and then cover the dough with saran wrap and chill in the fridge for at least 6 hours. I transferred the dough to a bowl with a lid and stuck it in the fridge for 24 hours. I made the dough one night and baked off the cookies the next.

 

balls of dough

When you’re ready to do the baking, preheat the oven to 375 degrees and line 2 cookie sheets with parchment paper.  Portion out balls of dough, measuring at about 2 tbsp each. I used an ice cream scoop for consistency. Roll the dough in your hands to get a nice sphere and put on the cookie sheet.

The first batch I put in the oven had 11 cookies on each sheet, but I think that was too many because the cookies spread in to each other and whatnot. The second round (I doubled the recipe so I had a lot of cookies) I only put 6 cookies on a sheet and just kept the dough in the fridge while cooking in smaller batches. It worked much better. The lesson learned is don’t crowd your cookies!

 

rack

As for the actual baking, put the two cookie sheets in the oven and bake for about 12 – 15 minutes, rotating the cookie sheets halfway through the cooking time. When the edges of the cookies are nice and brown and the middle has set, take the trays out and let everything conceal for a moment before transferring the cookies to a cooling rack. Then load in the next round of cookies to bake.

While that second round is baking, pour yourself a glass of milk and sneak a cookie to munch on. After all, you did just make cookies, so you deserve one all to yourself!

 

 

"Baked" Chocolate and Peanut Butter Chip Cookies
 
Recipe By:
Ingredients
  • 2¼ C flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 C (2 sticks) unsalted butter
  • 1 C brown sugar, packed
  • ½ C sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1½ C semisweet chocolate chips
  • 1 C peanut butter chips
Instructions
  1. Combine the flour, salt and baking soda in a bowl and whisk them together briefly. Set aside. In the bowl of your stand mixer, cream together the butter (still cool, but slightly softened) and the sugars until light and fluffy.
  2. Add the eggs, one at a time, beating until each is incorporated and then add in the vanilla.
  3. Once all the wet stuff is all mixed together, add half of the flour and mix until blended in. Add the rest of the mix and beat until just combined.
  4. Stir in the chocolate and peanut butter chips with a spoon or spatula and then cover the dough with saran wrap and chill in the fridge for at least 6 hours. I transferred the dough to a bowl with a lid and stuck it in the fridge for 24 hours. I made the dough one night and baked off the cookies the next.
  5. When you're ready to do the baking, preheat the oven to 375 degrees and line 2 cookie sheets with parchment paper. Portion out balls of dough, measuring at about 2 tbsp each. I used an ice cream scoop for consistency. Roll the dough in your hands to get a nice sphere and put on the cookie sheet.
  6. The first batch I put in the oven had 11 cookies on each sheet, but I think that was too many because the cookies spread in to each other and whatnot. The second round (I doubled the recipe so I had a lot of cookies) I only put 6 cookies on a sheet and just kept the dough in the fridge while cooking in smaller batches. It worked much better. The lesson learned is don't crowd your cookies!