Ingredients
Scale
- 1 1/4 cups all-purpose flour – Provides the structure of the cookies.
- 1/3 cup unsweetened baking cocoa – Gives a deep chocolate flavor.
- 1/2 teaspoon baking soda – Helps the cookies rise and stay soft.
- 1/2 teaspoon salt – Enhances the flavors and balances the sweetness.
- 1/2 cup butter, softened – Adds moisture and richness.
- 1/2 cup sugar – Creates the classic sweetness and helps with the cookie’s structure.
- 1/3 cup brown sugar – Adds depth and chewiness due to its molasses content.
- 1 egg – Binds the ingredients and contributes to the cookie’s texture.
- 1 teaspoon vanilla extract – Enhances the flavor of the chocolate and peanut butter.
- 1/3 cup peanut butter chips – Provides a nutty contrast to the chocolate.
- Coarse sea salt – Sprinkled on top to enhance all the flavors.
Instructions
1. Preparing the Baking Sheet and Preheating the Oven
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mixing the Dry Ingredients
- In a medium-sized bowl, whisk together the flour, baking cocoa, baking soda, and salt.
- This step ensures that the dry ingredients are evenly distributed, preventing clumps in the dough.
3. Creaming the Butter and Sugars
- In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until smooth and creamy.
- This step is crucial for achieving the right texture, as it incorporates air into the dough, making the cookies light and chewy.
4. Adding the Wet Ingredients
- Beat in the egg and vanilla extract until well combined.
- Scrape down the sides of the bowl to make sure everything is mixed evenly.
5. Combining Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Avoid overmixing, as this can result in tough cookies.
6. Folding in the Peanut Butter Chips
- Gently stir in the peanut butter chips using a spatula or wooden spoon.
- Make sure they are evenly distributed throughout the dough.
7. Shaping the Cookies
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle each cookie with a small pinch of coarse sea salt.
8. Baking
- Bake for 8-10 minutes, or until the cookies are just set.
- The edges should be firm, but the centers should still look slightly soft.
9. Cooling
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- This allows them to firm up while staying soft in the center.
Notes
Common Mistakes and How to Fix Them
- Cookies Spread Too Much: This may be due to overly softened butter. Try chilling the dough for 10-15 minutes before baking.
- Cookies Are Too Dry: Overmixing the dough or adding too much flour can cause dryness. Measure ingredients carefully and mix until just combined.
- Cookies Are Too Hard: Overbaking is the most common cause. Remove them from the oven when they are just set, even if they seem slightly underdone—they will continue to firm up as they cool.
Kitchen Tips for Efficient Baking
- Use a Cookie Scoop: This ensures uniform cookies that bake evenly.
- Prepare Ingredients in Advance: Having everything measured and ready makes the process smoother.
- Store Properly: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes