Chocolate chunks help give these nutty treats their rustic and irregular shape. You can find them in the baking aisle of the supermarket or chop up a bar of chocolate yourself.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup creamy peanut butter (not natural)
- 1/2 cup packed light brown sugar
- 1/4 cup sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chunks
Directions:
In a medium bowl, whisk the flour, baking soda and salt together.
In another medium bowl, cream the butter and peanut butter together with an electric mixer. Add the sugars, and mix again until light and fluffy. Add the egg and vanilla, and mix again until well blended. Add the flour mixture, and mix on low speed until combined. Stir in the chocolate chunks. Refrigerate for at least 1 hour.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Use a 1 1/2 tablespoon scoop to drop the dough onto the prepared sheets, about 2 inches apart. Gently press the dough with your hands. Bake in the oven until the edges of the cookies look lightly browned, 12-14 minutes.
Cool the cookies on the pan for 5 minutes before transferring to a cooling rack.
Repeat with any remaining dough.
Tip: Chilling cookie dough concentrates its flavor, making for a tastier cookie.
