Ingredients
| Salted Butter |
½ C (113 g)
|
| Creamy Peanut Butter *NOT natural or organic that separates |
½ C (125 g)
|
| Light Brown Sugar |
½ C (100 g)
|
| Lg Egg, at room temperature |
1
|
| Pure Vanilla Extract |
2 tsp
|
| All Purpose Flour |
1 C + 2 TBSP ( 145 g)
|
| Baking Soda |
½ tsp
|
| Sea Salt |
¼ tsp
|
| Dark Chocolate Chips (70-72%) + more for topping |
½ C (100 g)
|
| Mini Semi Sweet Chocolate Chips + more for topping |
½ C (75 g)
|
| Flaky Sea Salt, optional |
Directions
- In a medium bowl or large liquid measuring cup, ADD the butter and peanut butter and MICROWAVE in 30 second increments until melted. WHISK together until combined and smooth.
- In a large mixing bowl, ADD the light brown sugar, granulated sugar, and melted butter and peanut butter. WHISK until combined.
- ADD the egg, egg yolk, and vanilla, and mix for 2-3 minutes to add air into the egg whites. The mixture should be glossy before moving to the next step.
- ADD in the flour, baking soda, and salt. USE a spatula to FOLD until combined.
- FOLD in the chocolate chips.
- For large cookies, USE a 3 TBSP cookie scoop to PORTION 15 cookies onto a parchment lined sheet pan. For small cookies, do the same, but with a standard 1 TBSP cookie scoop. CHILL the dough for at least an hour, up to overnight.
- When ready to bake, PREHEAT the oven to 350. ARRANGE the dough onto a parchment lined cookie sheet leaving room between each cookie for spreading.
- BAKE large cookies for 11-12 minutes, and small cookies for 9-10 minutes.
- REMOVE the pan from the oven and BANG it on the counter two or three times to encourage cookies to flatten more and create crinkled edges. USE a rubber spatula to SCOOT any runaway edges back into place.
- TOP with flaky sea salt if desired and extra chocolate chips and ALLOW cookies to cool on the hot cookie sheet for 4-5 minutes before transferring to a cooling rack.
Insider Tips
- The cookies will be very soft coming out of the oven, but will set up as they cool and result in perfectly crisp edges and gooey centers.
- Dough can be portioned and frozen for up to three months before baking, Bake from frozen and follow directions, adding an additional 2-3 minutes to the bake time.