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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.
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!
Ingredients
- 1 C butter softened
- 1 C peanut butter (I use chunky)
- 1 C sugar
- 1 C brown sugar
- 2 eggs
- 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
Instructions
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.
Recipe from a former neighbor Krista Robinson
Jamie, you just have too many good recipes. I was in the mood to make something for my husband and I decided on these. He loves them, and I had to have one to see what they taste like. They were really good but boy that is a lot of chocolate chips. My cookies almost didn't stick together there were so many chips. I think next time I will have the chips and then I bet it will stay together better. Thank you for all your great recipes.
I meant half the amount of chocolate chips not have them:)
Do you think this will work as a bar cookie? I am feeding the missionaries this weekend and would like to do a bowl of yummy soup in the bread bowls and then have these cookies in bar form with a scoop of ice cream on top. Just wondering if you have ever made them that way, and if so, would they fit in a rimmed cookie sheet? And what temp and for how long should they be cooked. Thanks!
Hey Geri,
Wow, it sounds like the missionaries will be well fed at your house!
This cookie recipe doesn't work well in a bar form. By the time the center is cooked the edges are burned. However I do have a Chewy Chocolate Chip Cookie Bar recipe that would work really well as the base of your ice cream dessert. Here is a link.
https://jamiecooksitup.blogspot.com/2010/09/chewy-chocolate-chip-cookie-bars.html
Good luck!
~Jamie
Hi Jamie!
Made these cookies yesterday just for the fun of it and substituted crushed up Butterfingers for the choc chips and WOW amazing!! Best peanut butter cookie recipe I've ever had! Love your blog and your whitty humor 🙂
Thanks
Jamie R.
These are so yummy! Thank you for sharing! I just made them. I added one teaspoon of vanilla, other than that I followed the recipe. When I make these again?, I will use just one 12oz bag of milk chocolate chips because I like a more peanutbuttery taste.