Peanut Butter Chocolate Chip Cookies Recipe- Simple Recipe Ever

Peanut Butter Chocolate Chip Cookies Recipe- Simple Recipe Ever :- Cookies that are baked with peanut butter and chocolate chips are huge, thick, chewy, and soft. Additionally, they are loaded with the flavor of peanut butter and chocolate chocolate. Those are some of the most wonderful things that have ever existed! Ignore the possibility of using a stand mixer.

Peanut Butter Chocolate Chip Cookies Recipe- Simple Recipe Ever

Ingredients 

• 2 1/2 cups (318 grams) all-purpose flour, measured correctly*
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 stick (113 grams) unsalted butter
• 3/4 cup (202 grams) creamy peanut butter**
• 1/2 cup (100 grams) granulated sugar
• 1 cup (200 grams) packed dark brown sugar
• 2 large eggs plus 1 egg yolk, at room temperature
• 2 teaspoons vanilla
• 2 cups (340 grams) semi sweet chocolate chips. 

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Instructions

• Bake at 350 degrees Fahrenheit. Place parchment paper on baking sheets and set them aside.
• To make the batter, combine the flour, baking soda, baking powder, and salt in a medium basin and whisk them together.

• The butter should be melted in a big bowl that can withstand heat in the microwave. The peanut butter should be vigorously stirred into the heated butter until it is completely incorporated. The granulated sugar and brown sugar should be stirred in until they are thoroughly blended. After each addition, make sure to whisk the mixture thoroughly. Add the eggs and yolk one at a time. Mix in the vanilla extract. When the flour mixture is almost completely incorporated, whisk it in gradually. Toss in the chocolate chips and stir.
• It’s possible that the dough will be a little loose and crumbly too. In the event that it is painfully crumbly, this is most likely the result of differences between different types of peanut butter. In that instance, add two teaspoons of milk to the mixture.

• Cover the dough with plastic wrap and place it in the refrigerator for at least twenty-four hours, but no longer than seventy-two hours, if you have the capability to do so. Until the dough is pliable enough to scoop, allow it to sit at room temperature for a short period of time.
• Using a cookie scoop that is spring-loaded, divide the dough into balls in the size of three tablespoons, and then drop them onto baking sheets that have been prepared. Applying pressure with your palms, slightly flatten the dough into disc shapes. In order to create cookies that are picture-perfect, dot each disk with a few additional chocolate chips.

• Cook for twelve minutes, or until the top is golden brown. After allowing it to cool for five minutes, transfer it to wire racks so that it may chill entirely.
• It is possible to keep cookies at room temperature for up to three days if they are stored in an airtight container.

Notes

• Make sure that you measure your flour accurately, or else you can wind up with dough that is extremely crumbly and cookies that are dry.
• **For those who are using natural peanut butter, it is imperative that it be well mixed until it is absolutely smooth. The flavor of natural peanut butter will be more intense than that of artificial peanut butter.

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