What's happening here? Chewy chocolate cookies loaded with chocolate chips and peanut butter chips. I could go on, but I don't see a reason.
Instead, let me offer a couple of suggestions from my personal experience with these.
- Don't taste the dough. It's better raw than any other cookie dough I've tasted. If you taste it and eat the entire batch worth and feel sick and have no cookies to show for your work, don't blame me. I warned you.
- Immediately freeze half the batch ~ or more ~ upon cooling. Or you will have no cookies left for anyone else. If this is not important to you, disregard.
Double Chocolate Peanut Butter Chip Cookies
- 6 ounces butter, room temp
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 1/2 cups peanut butter chips
- Cream butter and sugars until light. Add eggs one at a time, then vanilla, scraping down bowl after each addition.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add to butter mixture and beat until blended. Stir in chocolate and peanut butter chips.
- Form dough into logs, wrap in parchment, plastic, or waxed paper, and refrigerate 1 hour or overnight. (See Tips section.)
- Preheat oven to 350 degrees F. Slice dough into ½” rounds; arrange 2 inches apart on baking sheet lined with parchment. Bake for 9-10 mins at 350 degrees F. Do not overbake. Let sit on pan 2 mins; remove to rack to cool.
- If you like your cookies soft and chewy in the center, don't overbeat your butter-sugar mixture. Just cream it till it's fairly smooth and has lightened a few shades.
- Don't overbake your cookies. Know if your oven is baking at the correct temperature (invest in a hanging oven thermometer, guys) and time them. They'll be squishy-soft when you pull them out of the oven so don't rely on touch; they set as they cool.
- If you like more chips, add more chips. We don't get legalistic about add-ins.
- Forming the dough into logs isn't imperative, but it will give you nicely shaped (flat, round ~ not domed) cookies. The dough is soft, so don't worry about rolling it neatly. Just plop it down on your plastic wrap or waxed paper sheet, roll the plastic/paper around it, and coax it into a log shape. After it chills, roll it out a little on the counter to finesse the shape. If you like, you can freeze it at this point. Then just slice and bake ~ no thawing necessary. If you don't give a fig what shape your cookies are, you JUST WANT COOKIES, use a cookie scoop or two spoons to take care of business.
- See how I bolded the "refrigerate 1 hour" part above? That's because I mean it. Skip that step at your own risk.