I have to apologize to all you fabulous dieters out there. I have to admit….I shouldn’t have made these beauties this week. But, I just couldn’t help myself. They were calling to me. This past Sunday afternoon MyHandsomeHusband asked “What should we make for dinner?” I answered with “Chocolate Chip Cookies….what else?!” I have this theory that if you eat cookies on Sundays, they don’t have any calories. (Or if you eat them on your Birthday, or on your friends Birthday, or during the whole month of December). I know it couldn’t possibly be true…but in my mind, I justify it by dieting hard the rest of the week. And yes, they made a lovely Sunday Dinner. My kids were thrilled.
I have had many people tell me recently that they struggle with cookie making. So, I thought I would take a lot of pictures a long the way, and give you some tips that have helped me make cookies a divine delight. There is really nothing quite like a hot cookie right out of the oven. Pure heaven.
Peanut Butter Chocolate Chip Cookies
Time: 1 1/2 hours
Yield: 60 cookies
Recipe from a former neighbor Krista Robinson
1 C butter softened
1 C peanut butter (I use chunky)
1 C sugar
1 C brown sugar
2 1/2 C flour
1 1/2 t baking soda
1 t baking powder
1/2 t salt
1 12 oz bag semi sweet chocolate chips
1 12 oz bag milk chocolate chips
1. Be sure that your butter is soft. I usually let mine sit out on the counter for about 2 hours before I start. Beat the butter and peanut butter in your stand mixer (or with hand held beaters) for about 3 minutes. You want it to be VERY well combined.
2. Add the sugar and eggs and beat for another 2 minutes, or until the mixture is a bit frothy.
3. While you let the mixer do it’s work combine the dry ingredients in a separate bowl.
4. Add the dry ingredients to the mixer and mix for about 1 minute.
5. Add the chocolate chips and mix just until combined. Aren’t these two colors of chocolate beautiful? You can see now why I wanted to eat them for Sunday Dinner. You want to eat them too…don’t deny it. Your secret is safe with me.
6. I place them on a large cookie sheet 3 wide and 5 long. I round them into balls that are about 1 1/2 inches. When I put them on the sheet I smash them down just a bit.
7. One of the most important tricks to great cookie baking is the length and the temperature they are cooked. I have a convection oven which I truly adore. I baked these puppies for 6 1/2 minutes at 330 degrees. If I were using a regular oven I would bake them for 8 minutes at 350. The trick is……..DO NOT OVERBAKE THEM. I take them out of the oven just after they start to crack, and then let them finish cooking on the sheet as it cools down. The convection oven makes them ever so slightly crispy on the outside, and fabulously chewy on the inside. Again….you see the reason I made them for Sunday Dinner.
Happy Baking! I hope these tips were helpful. Have a great day!