Dark Chocolate Cookies

Dark Chocolate Cookies - made dough February 6, 2016 from Milk & Cookies by Tina Casaceli

I've been back to baking once a week for work, bringing in treats every Monday morning. It's always Monday since I only have time to bake on the weekends. It's much easier then, especially with cookies since I can make the cookie dough at my leisure (typically Saturdays after my workout), freeze it and bake off the dough on Sunday night.

This was a nicely chocolaty cookie, especially when you use the good cocoa like Pernigotti. The dough is easy to work with and portion off into dough balls. I like to press chocolate chips on the outside of each dough ball to make sure you get some extra chocolate goodness in each cookie.

As always, don't overbake the cookies. Time them since it's hard to tell by appearance alone with chocolate cookies whether they're done or not. I can usually get a good sense of done-ness by evaluating the middle of the cookies. As long as the middles are still raw-looking and shiny, the cookies aren't done. But you don't want them completely puffed up and cracked either or that means they're overbaked. Let cool completely for the complete fudgy goodness (as opposed to warm chocolate mushiness).

2 1/4 cups all-purpose flour
1/4 cup (3/4 ounce) Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) unsalted butter
3/4 cup (5 ounces) granulated sugar
3/4 cup (5 ounces) light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 1/2 cups (9 ounces) semisweet chocolate chips

1. Combine flour, cocoa powder, baking soda, and salt in a mixing bowl; set aside.
2. Cream the butter in the bowl of a standing mixer fitted with the paddle attachment, beating for about 3 minutes or until light and creamy. Gradually add the granulated sugar then the brown sugar, baking until very light and creamy.
3. Combine the eggs with the vanilla. Add the egg mixture in two parts and beat to incorporate, scraping down the sides of the bowl with a rubber spatula after each addition. 
4. Gradually add the reserved dry ingredients, beating just until streaky. Remove the bowl from the mixer and scrape the paddle clean. Add the chocolate chips and incorporate with a wooden spoon; do not overmix.
5. Portion into golf-ball-size dough balls and chill or freeze, covered, for several hours or overnight. 
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls 2 inches apart.
7. Bake for 12-15 minutes or until middles no longer look raw or shiny. Remove from oven, let cool for 2 minutes then, using a metal spatula, transfer to a wire rack to cool completely.

Chewy Oatmeal Raisin(et) Chocolate Chip Cookies

Chewy Oatmeal Raisin(et) Chocolate Chip Cookies - made dough February 13, 2016, adapted from Being Spiffy

My nieces hosted us at their new apartment for a Valentine's Day lunch last month and, of course, I had to ask, "what do you want me to bring for dessert?" I thought they might ask for some decadent brownie or lava cake or apple cobbler with vanilla ice cream.

To my surprise, they both wanted oatmeal chocolate chip cookies. And to my dismay, they asked for the cookies to be made with raisins. Raisins. OMG, who are these people and did they learn nothing from me? I despise raisins. The only thing I dislike more than raisins are raisins in cookies. They're mushy and too sweet. They're grapes gone wrinkly. I mean, they're raisins.

But try as I might, it's hard to get rid of 22 years of unconditional love. The raisins tested those boundaries, let me tell you. But in the end, I conceded. Sort of.

I honestly had every intention of adding raisins (shudder) to the batter. Really. Except when I went to Target to pick up the aforementioned wrinkled grapes, I couldn't find any. They weren't in the baking aisle and I had no concept of where else they could possibly be. And, conveniently, there was no Target employee milling around who I could ask. Really. But in the candy aisle, I did find a package of Raisinets. Needless to say, I've never bought Raisinets (why would I?). But they were chocolate-covered raisins and that seemed close enough.

So I tried out this recipe, added chopped up Hershey kisses (you can use any chocolate chips or chocolate chunks), divided the dough in half and added the Raisinets to one half. I kept the other half pure and raisin(et)-free. It was genius. I loved these cookies with just the chocolate chunks. They were crisp at the edges and satisfyingly moist and chewy in the middle. I can't tell you what the Raisinet half tasted like but my nieces and one of their boyfriends affirmed my "genius" assessment and said they were delicious. Whew. My love for them remains intact. But let's not get that close to testing those boundaries again.

1 cup butter
3/4 cup light brown sugar
1/4 cup granulated sugar
1 3.4-ounce package vanilla instant pudding mix
2 eggs
1 teaspoon baking soda
1 1/4 cups flour
3 cups oatmeal
1 cup chocolate chips (mini, regular or chunks)
1 cup Raisinets

1. On the bowl of a stand mixer, cream together butter and sugars. Add vanilla pudding mix and beat until combined.
2. Add eggs, one at a time, beating until just incorporated.
3. Add in dry ingredients, mixing until just combined. Add oatmeal, chocolate chips and Raisinets, mixing with a wooden spoon.
4. Portion into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
6. Evenly space frozen dough balls on baking sheets and bake 10-12 minutes or until edges are golden and middles are no longer shiny or raw-looking. Transfer cookies to wire racks to cool completely.

Another Great Brownie

Another Great Brownie - made February 6, 2016, recipe modified from Milk & Cookies by Tina Casaceli

This was actually the name of the recipe and isn't a judgment or endorsement on my part. I could've sworn I'd already made this but I tend to feel that way about most brownie recipes in baking books I own because chances are, I've looked at them and planned to make them for so long, I could half (or wholly) convince myself I had when I hadn't.

So just to remove all doubt, I went ahead and made them. I tend to prefer my brownies on the chewy-fudgy side. These were certainly fudgy but the addition of baking powder made them a little lighter than the dense chewy brownie texture that I prefer. They weren't exactly cakey but had more of a soft texture, bordering on mousse without being a mousse. Hard to explain but you'll get what I mean if you make these.

A couple of things to note, depending on how picky you are about brownies. I'm pretty much as picky as you can get. So I feel compelled to point out that this had more of an espresso flavor than I had counted on. Normally the addition of a bit of coffee or espresso to chocolate helps amp up the chocolate flavor. This did that but was slightly also bold on the espresso. Not a bad thing if you like coffee but if you don't, I'd suggest cutting back on the amount of espresso powder.

Lastly, and this is purely a personal preference thing, I'm not sure I like the chocolate chips in the brownie itself. If the texture had been more dense-chewy, I think I wouldn't have minded the chips but since it was a softer texture, the chocolate chips provided more of a contrast than I liked. Not a bad thing for some but for me, sometimes I just want the pure unadulterated chewiness of a plain fudgy brownie. With all that, you might think I didn't like this brownie. I did. I'm just picky.

2 1/3 cups semisweet chocolate chips
3.5-ounce bar of bittersweet chocolate, chopped
2 sticks (1 cup) unsalted butter
1/2 + 1/8 cup all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup + 1/8 cup granulated sugar
1 1/2 tablespoons instant espresso powder
1 tablespoon pure vanilla extract
1 1/2 cups semisweet chocolate chips for mixing in

1. Preheat oven to 350 degrees F. Line a 9-inch square baking pan with foil and lightly spray with nonstick cooking spray.
2. In the top half of a double boiler set over hot, barely simmering water, combine 2 1/3 cups chocolate chips, bittersweet chocolate and butter. Whisk until melted and smooth; set aside to cool slightly.
3. In a separate bowl, combine 1/2 cup flour, baking powder and salt; whisk together.
4. In a medium mixing bowl, combine eggs, sugar, espresso powder and vanilla. Stir until barely combined. Add melted chocolate mixture then flour mixture. Stir until smooth and glossy. 
5. Toss remaining 1/8 cup flour with 1 1/2 cups chocolate chips until chips are coated. Add to brownie batter and stir to combine.
6. Pour batter into prepared pan. Bake 15 minutes then turn pan and lower heat to 325 degrees. Bake another 15 minutes or until toothpick inserted near the center comes out with moist crumbs.
7. Cool completely before cutting into squares.

Chocolate Chip Graham Cracker Cookies

Chocolate Chip Graham Cracker Cookies - made dough February 6, 2016 from My Baking Addiction

Now that the never-ending month of No-Sugar January is over, I did feel "safe" in venturing back to baking once a week for work. I actually had made Averie's Chocolate Chip Cookies (milk chocolate) and Bakery-Style Chocolate Chip Cookies (semisweet chocolate) for my nieces and for work on the last day of January but since I already knew what those recipes tasted like and because I had baked them on January 31 to take into work February 1, I didn't eat any. (Hold, please, while I straighten my halo.). Resisting was initially harder than I thought because what was better than a warm chocolate chip cookie 10 minutes out of the oven? That's right, nothing. Except I couldn't eat any when I baked them because January had hours left to go at that time and I hadn't gone into sugar-deprivation mode for eternity only to blow it on the last day. So I didn't. The next day when I brought the cookies into work, it was February and technically I could have had one then but since they weren't 10 minutes out of the oven, I resisted. I wanted to make the next time I had sugar worth my while.

Which I did with these cookies. Since I had skipped having anything from two of my favorite chocolate chip cookie recipes, I decided to try a new one. This recipe intrigued me as a new twist to a classic cookie. This one was bolstered by graham cracker crumbs which I found to be an intriguing concept. Instead of the 2 1/4 cups flour like a standard Tollhouse recipe, this substituted 1 1/2 cups of the flour with graham cracker crumbs.

I thought the cookies would be more graham cracker flavored and be akin to a s'more base without the marshmallow. Surprisingly, it wasn't. Instead it was like a regular chocolate chip cookie, a bit more "mealy" or robust in texture (thought not quite as chewy as an oatmeal cookie) but only very slightly and I could hardly taste the graham cracker flavor at all. It was still a good cookie though and one I wouldn't mind making again. It makes for a moist cookie but of course, only if you don't overbake it.

1/2 cup (1 stick) butter
1 cup brown sugar
2 teaspoons vanilla
1 egg
1 1/2 cups graham cracker crumbs
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

1. In the bowl of a stand mixer, cream together butter and sugar until creamy and no butter lumps remain.
2. Blend in the vanilla and egg until well combined.
3. In a separate bowl, combine the graham cracker crumbs, flour, baking soda and salt. Gradually add to the butter mixture until just combined.
4. Stir in the chocolate chips with a wooden spoon. Portion out dough into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees F and line baking sheets with parchment paper.
6. Evenly space frozen dough balls on baking sheet and bake for 7-10 minutes or until edges are golden brown and middles no longer look raw or shiny. Do not overbake.
7. Transfer cookies to wire rack and let cool completely.

Ultimate Brownies and What to do, What to do

Ultimate Brownies - made December 18, 2015 from Handle the Heat

You might have noticed that I haven’t blogged in awhile. I was going at a fast clip over the holidays and was even almost caught up on posting the recipes I’d tried out leading up to Christmas. I even had about 7 restaurant reviews to write up and post before the new year. But I…..didn’t.

Part of that was because I ran out of time and once the new year hit, so did one of our busiest times at work. As in, I was heads down working, day after day, even through the weekends, with deadline upon deadline crashing down. Until about a week ago when all the deadlines and deliverables had been met. Then it was time to go back to my “normal job” which had piled up during this time of darkness. (Insert drama queen here.) I’m finally pulling myself out of the abyss to emerge into some normalcy.

But the other part of why I’ve been so blog-quiet is I was struggling with whether to keep on with the blog at all. It’s something I’ve been doing for almost 6 ½ years and although the last year and a half has been somewhat of a struggle to keep up with it as well as actually bake, I’ve managed. This time was different because it wasn’t just about the time but a confluence of other events: cutting back on sugar, trying to eat healthier, trying to lose weight, running out of new types of things to bake so I kept falling back on similar gamuts of cookies, cakes and brownies. And it was starting to get not-fun. I had always promised myself that if it wasn’t fun anymore, I wasn’t going to keep doing it. Life is short and all.

A big part of that is I really was cutting back on sugar. In fact, for the month of January, I gave up added sugar entirely (fruit is still okay). It was part of the annual “hey, let’s tackle those last 10 15 pounds again” goal. So if I was giving up sugar, I would feel like a complete hypocrite if I kept posting dessert recipes where sugar abounds.  Might as well ‘fess up what it really means is “here, YOU eat it but I’m not going to.” And that’s not who I am. Hence, the blog silence.

The other main reason I haven’t posted is I was really, really, really reluctant to cut the cord on my blog. Yeah, I know I don’t have the same verve for it that I did 6 ½ years ago or in the time since but did that mean I was ready to give it up completely? Maybe. Sort of. Not really. Okay, I just don’t know. And until I decided, I didn’t know what to post. Frankly I still don’t know. On the one hand, I haven’t baked for the entire month of January. I haven’t eaten sugar in January. I also lost 5 pounds in January. On the other hand, I feel like a piece of me is missing and not just the 5 lbs I lost. I haven’t done what I love and that’s to bake. Honestly, at this point, I don’t even miss the sugar or eating baked goods. But I do miss baking. I know. I’m weird that way.

So I still don’t know what I’ll be doing about my blog. I may post once in a blue moon or I may go through fits of baking and blog every day. Who knows? Until I decide, here’s the last thing I meant to put up in 2015. A month late but still worth making….if you’re eating sugar. And chocolate. It’s perhaps fitting that if this is my last blog post (I just don’t know!), that I “go out” on a brownie note. Because I love thick, fudgy-moist, chocolaty brownies. And that’s what this is. Enjoy.

1 cup semisweet chocolate chips
1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup (94 grams) all-purpose flour
1/4 teaspoon fine sea salt

1. Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.
2. In the top half of a double boiler set over hot, barely simmering water, melted chocolate chips, butter and unsweetened chocolate together, whisking until completely melted and smooth. Let cool slightly.
3. In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.
4. Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40 minutes. Do not overbake. Let cool to room temperature. Serve at room temperature or chilled.

Lemon Sheet Cake

Lemon Sheet Cake - made December 6, 2015 from Back for Seconds

I’m blogging out of order because I had made this earlier but didn’t want to put it up ahead of the other recipes since this one didn’t turn out as well as it should have. That was entirely my fault. I didn’t bake it long enough because the toothpick came out clean when I poked it in the center of the cake yet I knew it wasn’t done. The cake looked too heavy and didn’t have a spring to it when I touched it lightly on top. But I have such a habit of relying on the toothpick test because I didn’t time it when I put it in the oven so I didn’t know how long it had been baking for and I have an abhorrence of dry, overbaked cakes that I decided to err on the side of caution and pulled it out.

Since the recipe calls for glazing the cake while it’s still warm, I couldn’t even rectify my mistake once I’d discovered it with the taste test. Because you can’t re-bake a frosted cake. In my defense, those first few bites were amazing. I shared forkfuls with my nieces after the warm cake had been newly frosted and we all had big eyes and our forks ready for the next bite. We started at the corner and edges which were the most baked so my underbaking failure wasn’t immediately apparent.

But once the cake had cooled, it was apparent I should’ve left this in the oven awhile longer. The texture once you go towards the middle of the cake becomes more dense. It wasn’t raw but it didn’t have a cakey texture either, more like a fudge texture. Which would’ve been okay if I had been baking fudge brownies but not so good with a cake.

Which is a shame because flavor-wise, this was a very good cake. Very good. So good that I need to make it again and bake it properly this time because, seriously, did I mention it was really good?

1 cup unsalted butter
1/2 cup water
1/2 cup lemon juice
2 cups granulated sugar
2 cups all-purpose flour
1/2 cup sour cream
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon cornstarch

Icing
6 tablespoons unsalted butter
6 ounces softened cream cheese
4 cups powdered sugar
3 tablespoons lemon juice

1. Preheat oven to 350 degrees F. Line a 9 x 13 pan with aluminum foil and lightly spray with nonstick cooking spray.
2. In a large saucepan, melt butter with water. Turn off heat and whisk in lemon juice, sugar, flour, sour cream, eggs, vanilla, salt, baking powder and cornstarch.
3. Pour into prepared pan. Bake 25-30 minutes or until toothpick inserted near the center comes out clean and cake springs back when lightly pressed.
4. While the cake is baking, make icing. In a medium saucepan, melt butter and cream cheese. Remove from heat and whisk in lemon juice and powdered sugar until smooth. Pour over warm cake.

Almond Joy Magic Cookie Bars

Almond Joy Magic Cookie Bars - made December 19, 2015 from Eat Cake for Dinner

This is one of those recipes where you should click on the title of the blog post to go to the original blog I got the recipe from and you can see what they’re supposed to look like. If you go by my pictures, you may not be tempted to make these. Mine are a far cry from the original. It’s my own fault since I took certain liberties with the recipe.

First, I didn’t have chocolate graham crackers and I didn’t want to bother getting any since I already had a box and a half of regular graham cracker crumbs I wanted to use up. Second, I didn’t want to buy sliced almonds either because I wanted to use up the pecans in my freezer. The results of my baking willfulness is up for everyone to see.

Fortunately I care more about taste than appearance and these were rather tasty. Then again, I love all things coconut so that didn’t hurt. They did make a thicker bar than I expected, especially the bottom layer so next time I might try them in a 9 x 9-inch baking pan instead. One trick I did learn from the recipe because my magic cookie bars always end up way more brown than what the original blog showed is to tent a piece of foil loosely over the pan halfway through baking pan. That’ll prevent further browning while continuing the bake the cookie bars. I’ve always known the foil trick but I had never thought to apply it to magic cookie bars. I tried it and it worked but I was a little concerned that the bars then looked anemic and a bit raw when technically they weren’t. But because I thought they did, I baked them a little longer than I might normally have. The bottom layer wasn’t dry but it wasn’t as moist as I would’ve preferred.

Ah, a reminder of why I try not to test out new recipes for the holidays. Still, it was more of a glitch than an outright failure and it was good enough that I felt safe in including it in care packages I was mailing out. Even if they weren’t very pretty.

Cookie Crust

1/2 cup unsalted butter, room temperature

3/4 cup light brown sugar, packed

1 teaspoon vanilla

1 egg

1 cup all-purpose flour

1 cup chocolate graham cracker crumbd

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup semisweet chocolate chips

Topping
3/4 cup mini semisweet chocolate chips
1 3/4 cup shredded sweetened coconut
1/2 cup sliced almonds
1 12-ounce can sweetened condensed milk

1. Preheat oven to 350 degrees F. Line an 8 x 8" baking pan with foil and lightly spray with nonstick cooking spray.
2. Crust: In a large bowl, cream together the butter and brown sugar until smooth and creamy. Add the vanilla and egg and mix until combined.
3. Add flour, graham cracker crumbs, baking powder and salt; ,mix until fully combined. Stir in the chocolate chips. Press graham cracker dough evenly into the bottom of the prepared baking pan. Bake for 5 minutes.
4. Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds. Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips.
5. Return to oven and bake for 25-30 minutes until set. Loosely tent the pan with foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven.
6. Cool for 30 minutes at room temperature then place in refrigerator to cool completely. Cut into 16 squares when completely cool.

Double Chocolate Kahlua Cake

Double Chocolate Kahlua Cake - made December 19, 2015 from Key Ingredient

One of my favorite and easiest-to-make cakes is the Kahlua Cake whose recipe I got from my friend Patricia years ago. It’s one of the few, extremely rare, recipes where my baking soul is (grudgingly) okay that it’s made with a cake mix as its base. I know, it hurts me to even say the words “cake mix” but it’s the truth.

In peering through my pantry to clear out my baking ingredients, I found a lone box of chocolate cake mix. I must’ve bought it for some recipe long ago and never followed through so it has sat untouched on my shelf until it almost reached its expiration date. The Kahlua Cake I like uses yellow cake mix and chocolate pudding mix, both of which I did have since I had planned to make that version of Kahlua cake for Christmas. But this recipe seemed like a good excuse to use up the lone rider chocolate cake mix.

It was just as easy and made palatable by punching up the chocolate flavor with a couple tablespoons of unsweetened cocoa. The Kahlua didn’t hurt either. The cake baked beautifully and easily slid out of the Bundt pan without protest. Score. I made the full recipe of frosting but ended up using only half of it. Since I’m not a frosting person, I didn’t see the sense of glopping it on an inch thick. Instead, while the cake was still a bit warm, I spread a thin layer of frosting over it, let it melt like a drippy glaze and set then put a second thin coating over it. That seemed like plenty and my niece, always a willing taste tester, agreed that it was the perfect cake to frosting ratio.

The texture of this was soft and fluffy, similar to cake mix texture so I’m a little prejudiced against it but the taste was helped by the Kahlua and the cocoa. My niece liked this cake better than I did; this was good but I still prefer my friend Patricia’s version. The link I got it from on pinterest goes to a site where you have to sign up to be able to access the full recipe. I don't believe in that so I've written up my own version of how I made it.

Cake
1 package (18.25 ounces) plain devil's food cake mix
2 tablespoons unsweetened cocoa powder
3/4 cup Kahlua
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs

Frosting (a half recipe is sufficient if you don't like a lot of frosting)
2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
2 tablespoons Kahlua
8 tablespoons butter, softened
4 cups confectioners' sugar, sifted
1/4 teaspoon cinnamon, optional (I didn't use it)

1. Preheat oven to 350 degrees F. Lightly grease a nonstick Bundt pan.
2. Sift together the cake mix and cocoa powder in the large bowl of a standing electric mixer. Add the Kahlua, buttermilk, oil and eggs. Beat on medium speed until well combined and glossy.
3. Pour into prepared pan and bake until toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs (40-50 minutes, depending on your oven).
4. Let cool to lukewarm.
5. For the frosting: combine cocoa powder and water; bring to a boil, whisking smooth. Add Kahlua.
6. Beat butter until creamy and add cocoa mixture. Add powdered sugar, one cup at a time, beating until smooth. Add cinnamon if using. Beat until smooth and glossy. Frost thin layer over lukewarm cake and let cool until set. Apply another thin layer. Let set and serve.

Classic Peanut Butter Cookies

Classic Peanut Butter Cookies - made dough December 19, 2015 from Sally's Baking Addiction

You’ve heard me say repeatedly that I’m indifferent to peanut butter. And that’s really true. Even when I add chocolate chips to peanut butter baked goods, I still can take them or leave them. I have 2 big Costco-sized jars of peanut butter in my pantry which are still unopened and it’s unlikely I’ll be able to make enough peanut butter baked goods to use even one of them. So they’re both going to the donation bin at my local library to be distributed to a local food pantry. But that still left me with the already-opened jar of peanut butter, also Costco-sized, since I’m incapable of shopping elsewhere if it’s available at Costco.

The main, okay, the “only” reason I make peanut butter cookies is to have an excuse to use the pointy side of my meat mallet to make the crosshatches with instead of a fork. Seriously, that’s why I make peanut butter cookies. My meat mallet has yet to ever touch a piece of meat to tenderize it. But it knows its way around peanut butter cookie dough balls. I give full credit to my friend Annie the Baker for teaching me that trick.

Unfortunately, it’s harder to tell with these cookies since they spread enough that you couldn’t see the pointy indents. Bummer. I also didn’t want to press down too hard to make the indents since I didn’t want to flatten the cookie dough balls too much as I still had hopes for a thick cookie. Which I got but there was enough spread to almost bake out the indents. This cookie has only butter and no shortening so it won’t be as crisp or “dry” as other traditional peanut butter cookies and that’s fine with me. I despise the dry mouthfeel from those types of peanut butter cookies and prefer something more moist. I added both peanut butter chips and mini chocolate chips to these cookies to make them a little more interesting. Given my peanut butter indifference, can’t say I’d rave about these but that’s literally just me. I gave some to a coworker who loves peanut butter cookies and she did the raving for me so I guess they’re pretty good.

1 cup unsalted butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup creamy peanut butter
3 cups + 2 tablespoons (391 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon powder
1/2 teaspoon salt
1/3 cup granulated sugar, for rolling (optional)

1. Using a stand mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minutes. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter; mix on high until combined. Set aside.
2. In a separate bowl, toss the flour, baking soda, baking powder and salt together. Add to the wet ingredients and mix on low until combined. Cover dough tightly and chill for at least 3 hours. Or portion into golf-size dough balls, and, using the pointy side of a meat mallet dipped in granulated sugar, press indents into dough balls, flattening into thick discs. Cover and freeze until firm.
3. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Evenly space cookie dough discs and bake for 11 minutes or until very lightly browned on the sides. Remove from oven and let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.