I’ve come up with an updated chocolate cookie recipe and love the all around softness of this cookie!
Servings: 10 Large Cookies
Ingredients
- 2 2/3 cups 340 grams cup all-purpose flour
- 1 cup 100 grams unsweetened cocoa powder
- 1 teaspoon 4 grams baking powder
- 1 teaspoon 4 grams baking soda
- 1 teaspoon 6 grams salt
- 1 cup 227 grams unsalted butter, at room temperature
- 1/2 cup 100 grams white sugar
- 1/2 cup 110 grams dark brown sugar
- 2 large eggs 100 grams, at room temperature
- 2 teaspoons 8 grams pure vanilla extract
- 2 tablespoons heavy cream
- 3 3/4 cups peanut butter
- 2 cups chocolate chips
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set to side.
- In bowl to standing mixer with paddle attachment, cream together the butter and sugars for 2-3 minutes on medium speed, until mixture is lighter in color and fluffy in texture.
- Reduce mixer speed to slow and add in the egg, followed by vanilla extract and heavy cream; incorporating each ingredient after the previous one is fully mixed in.
- Add in flour mixture and mix until just combined.
- Use an ice cream scoop (standard ice cream scoop is about 3 tablespoons of cookie dough) to scoop out two scoops of cookie dough, which will be used for one cookie (one scoop for the top and one for the bottom). Or, divide the dough to about 10 equal pieces of dough, for the 10 cookies; and then split cookie dough in half again for 20 equal pieces of dough (10 will be used for the top and 10 will be used for the bottom).
- To make one cookie, roll one of the doughs into a ball and use the palms of your hands to flatten into a round disc. Place the disc on your work surface and use your fingers to gently press in the center to create a divot to hold the stuffing. Place 1 1/2 to 2 tablespoons of peanut butter in the center of the cookie. Then, take the another cookie dough, roll it into a ball and flatten it in between the palms of your hands. Place the flattened cookie over the bottom cookie. Pinch together the top and bottom edges of the cookie and smooth out the sides.
- Top a generous amount of chocolate chips all over on top of the finished cookie, gently pressing the chocolate chips into the cookie dough for them to set in place. I played around with a mix of dark and white chocolate chips and just dark chocolate chips.
- Repeat to complete the rest of the cookies. Place the finished cookies in the freezer for at least 30 minutes or up to overnight before baking.
- When ready to bake, preheat the oven to 350F (177C) degrees and bake for 25 to 28 minutes. You can fit about 3 cookie evenly spread out on the cookie sheet, in order to allow for enough space for the cookies to spread out while baking. Once finished baking, allow the cookies to cool completely below picking up to break or otherwise they might be too soft and break easily.
Tried this recipe?Let us know how it was!
Enjoy them with a nice glass of cold milk!!
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