adapted from "Barefoot Contessa Parties" by Ina Garten
For 90 small cookies
Butter, room temperature - 170 g
Brown sugar, packed - 1 1/2 cups
Granulated sugar - 3/4 cups
Eggs, room temperature - 2 large
Vanilla extract - 2 teaspoons
Smoothe peanut butter - 1 cup
Flour - 2 cups + maybe 1/2 cup
Baking powder - 1 teaspoon
Salt - 1 teaspoon
Chocolate chips - about 2 cups (300 g) or to taste
- Preheat the oven to 350F.
- Cream the butter and two sugars until light and fluffy.
- Add the vanilla, then the eggs, one at a time, and mix well.
- Add the peanut butter and mix.
- Sift together the flour, baking soda, and salt and add to the butter. Mixing only until combined.
- Fold in the chocolate chips.
- Frop the dough on a baking sheet lined with parchment paper abour 3-4 cm apart.
- Dampen your hands and flatten the dough slightly.
- Bake for about 17 minutes for small cookies or 15 minutes for big cookies. The cookies will seem underdone.
- Remove from the oven, transfer to a wire rack to cool.
Comments:
- Original recipe called for 226 g of butter and 2 1/2 cups of flour. I reduced the butter to 170 g, but forgot to reduce the flour and put all 2 1/2 cups in. The dough was quite stiff, but it tasted great. I think that the flour can be reduced to about 2 cups safely, with maybe more if the fough is too thin.
- I used a really small ice cream scoop and got 90 cookies out of it.
2 comments:
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