Double Chocolate Peanut Butter Cookies
Salted Chocolate Peanut Butter Cookies from Food52
It’s Day 2 of Meatless Week on The Cookbook Chronicles. I felt extremely fatigued today, and had to take a nap after work. Also, I didn’t have the energy to go on a run, despite some serious carbo-loading. I felt similarly tired during my last Meatless Week back in May, when I was training for a half marathon. Even after my nap, I felt exhausted by 9pm and will be heading off to bed as soon as I hit the “Publish” button on this blog. I’m hanging in there for the full week, though, and I know I’ll feel better in a few days once my body adjusts to the lack of meat protein.
Other than the fatigue, today was a fun day. I made Foodblogga’s delicious Salted Double Chocolate Chip cookies off Food52, and let me tell you–these sweet-and-salty badboys are incredible. The amount of cookie dough I ate this afternoon before baking was ridiculous. I brought a plate of cookies to a neighborhood block party this evening, and they were the first dessert to disappear from the table. Here’s the original recipe. (And here’s Foodblogga’s beautiful blog if you want to check it out, too.)
At our neighborhood block party, my husband and I looked longingly at the beef kabobs, hot dogs, and burgers on the grill. We filled out plates with potato and grilled onion salad, crostini with mozzarella and heirloom tomatoes, a black bean, avocado, and tomato salad, deviled eggs, and creamy pasta salad. We had wine, and peach cobbler, and a very moist and creamy coconut cake. Definitely plenty of good food…but oh, those beef skewers smelled delicious, and were awfully tempting…
I made a few changes to Foodblogga’s cookie recipe. Here’s my version below.
Salted Double Chocolate Peanut Butter Cookies (adapted from Foodblogga)
- 1 1/4 cup all-purpose flour
- 1/2 cup cocoa powder (note: I like Valrhona, Pernigotti, or Hershey’s Special Dark)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt (plus a touch more, for sprinkling)
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cups creamy peanut butter (note: I used Skippy)
- 1/2 cup unsalted peanuts, finely chopped
- 1/2 cup chopped dark chocolate, or chocolate chips
- coarse sea salt for sprinkling cookies
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
- In a mixing bowl, whisk together the dry ingredients: flour, cocoa, baking soda, baking powder, and salt.
- In a large bowl, beat butter and sugar together with an an electric mixer on medium-high speed. Beat in the eggs and vanilla, then the peanut butter until just combined. Add the dry ingredients, and beat until just combined. Stir in the chopped peanuts and chocolate (or chocolate chips.)
- Scoop a heaping tablespoonful of dough, and roll it between your palms to form a sphere. Drop on the prepared cookie sheets, leaving 2″ of space to allow for spread. Sprinkle a few grains of sea salt on top of each mound of dough.
- Bake cookies for 12-13 minutes, until the edges are firm, but the centers are still soft. Allow the cookies to cool completely directly on the pans–they will firm up. Transfer the cookies to a plate once they’ve cooled, and enjoy.
Posted: August 24th, 2010 under Uncategorized.