Peanut Butter Chocolate Chip Cookies Jessie Sheehan¶
 Total Time |
|---|
| 72 hours |
Ingredients¶
2 cups (260 g) bread flour
1 tsp (6 g) baking soda- 0.25 tsp (1 g) baking powder
- 1.25 tsp (8 g) kosher salt
0.88 cup (150 g) milk chocolate chips
1.5 sticks (168 g) unsalted butter
1.25 cup (266 g) light brown sugar- 0.25 cup (50 g) granulated sugar
0.25 cup (49 g) vegetable oil
1 Tbsp (14 g) pure vanilla extract
1 egg- 2 egg yolk
- 0.88 cup (202 g) creamy peanut butter
- some granulated sugar
- some Maldon sea salt
Cookware¶
1 medium-large bowl
1 stand mixer
1 spatula- 1 ¼ cup scoop
- 1 parchment-lined sheet
1 rack
Instructions¶
Step 1¶
Whisk bread flour, baking soda, baking powder, and kosher salt in a medium-large bowl.
Step 2¶
Add milk chocolate chips and whisk again. Set aside.
Step 3¶
In a stand mixer with a paddle attachment, beat unsalted butter (melted and cooled), light brown sugar, and granulated sugar on medium-high until lightened for 3 to 5 minutes.
Step 4¶
Beat in vegetable oil and pure vanilla extract for 1 to 2 minutes.
Step 5¶
On low speed, add the egg and egg yolk until just combined.
Step 6¶
Mix in the creamy peanut butter until just combined.
Step 7¶
With the mixer on low, add dry ingredients. Mix until only some flour is visible (less than a minute), then finish mixing by hand with a spatula.
Step 8¶
Use a ¼ cup scoop to portion dough onto a parchment-lined sheet.
Step 9¶
Cover and refrigerate for 24 to 72 hours.
Step 10¶
Preheat oven to 375°F.
Step 11¶
Roll chilled dough balls in additional granulated sugar and sprinkle with Maldon sea salt.
Step 12¶
Bake for 12 minutes, rotating the sheet halfway through.
Step 13¶
Lightly press each cookie with a spatula immediately after removing from the oven to flatten.
Step 14¶
Cool on a rack.
Source