the cookie to end all cookies
I am a strong believer in the power of a cookie. It’s a different type of dessert than say, a cake or a pie. A cookie feels different. Not too fancy or showy, just down to earth, like a friend you can really be you with. You can hold it with one hand, dunk it in milk if you’d like and you can bake two dozen of them in 20 minutes, start to finish. For me, this is the holy grail of cookies, the creme de la creme. With a crunchy outside and a soft center, every few bites giving way to a warm, gooey chocolate surprise. Now add in peanut butter and it’s just about the last cookie I’ll ever need.
There have been many famous cookie recipes floating around for some time now. The New York Times Chocolate Chip Cookie Recipe is a good example. I have yet to try them, but they have become quite a cult classic. I’d like to take these two head to head and see who wins. I would put my money on the peanut butter all the way.
whole wheat peanut butter + chocolate chunk cookies
Adapted from Magnolia Bakery Cookbook
makes two dozen
- 1 1/4 cups whole wheat pastry flour
- 1/4 cup oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1 cup peanut butter at room temperature (I used creamy natural. If using natural make sure to mix well and to pour off any excess oil before measuring)
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips, or 6 oz chocolate, chopped
- 3 tablespoons sugar for dusting
- Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, the oats and the salt. Set aside.
- In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until completely incorporated. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Fold in the chocolate chips or chunks.
- Place dusting sugar — the remaining 3 tablespoons — on a plate. Drop by rounded tablespoonfuls into the sugar and roll to coat. Place onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern, but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
- Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.