Hey y'all! Two posts in one week, what what!
I'm thinking about starting a series called "Phone Friday" where I share a quick recipe with photos provided by my iPhone. What do you guys think? Do you like the idea of a Casual Friday post?
Often times I'll make something that's utterly delicious, but I simply don't have the time to drag out my camera, pose the food perfectly and edit the photos. In other words, there's some awesome recipes I wish I could share with you guys but never get the chance.
Let me know in the comments if I should do more of these!
But about these cookies. My gripe against cookies is that they're often overly sweet. However, if you cut back on the sugar too much you mess with the texture. Adding a sprinkling of coarse salt on top is a wonderful solution. It balances out the sweetness of the cookies nicely. The added crunch is quite pleasant as well.
- These cookies are pretty soft and crumbly. Please to not over bake unless you like your cookies on the firmer side.
- In addition to the salt the sucanat and demerara provide a bit of crunch as well.
- I did, of course, cut back on the sugar a bit. If you like your cookies pretty sweet you can go ahead and add 3/4 cup each of the sugars.
Peanut Butter Chocolate Chip Cookies
Adapted slightly from Baking Chic
- 1/2 cup butter, softened
- 3/4 cup creamy peanut butter
- scant 2/3 cup sucanat
- scant 2/3 cup demerara
- 1 large egg
- 1 tablespoon whole milk
- 2 teaspoons pure vanilla extract
- 1 1/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup dark chocolate chip
- Coarse sea salt, for sprinkling
1) Preheat your oven to 350 degrees F (175 C).
2) In the bowl of a stand mixer, mix together the butter and peanut butter until smooth. Add the sugars and mix for a few minutes. Mix in the egg, milk and vanilla.
3) Dump your flour, baking soda, baking powder, and salt into the mixer. Mix on low speed until combined. Stir in the chocolate chips.
4) Form the dough into flattened balls with your hands. Place on an ungreased cookie sheet. Bake in preheated oven until the bottoms are just browned, 10-12 minutes. Sprinkle with the coarse sea salt while still warm. Allow to cool on pan for about 5 minutes before removing to cooling racks.
Store in an airtight container for a few days.
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