I just had to make these for the bake sale. These jumbo cookies are all heft - no light teatime treat here, but a heavy, serious no-messing-around indulgence. Just one of the many reasons I love them. Massive chocolate-chocolate chip cookie with a generous dollop of brown-sugared peanut butter tucked inside. Make way, your tastebuds are in for an ambush.
2 cups all-purpose flour
1/2 cup Dutch cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
8 T (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1/2 cup granulated sugar
1 1/4 cups packed light brown sugar, divided
2 large eggs
1 tsp vanilla extract
1 cup semisweet chocolate chips
1/2 cup peanut butter
1. Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
2. In electric mixer bowl, beat butter, shortening, granulated sugar, and 1 cup light brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing until fully combined between each addition. Add vanilla and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap or lid and chill until firm, at least 1 hour.
3. Preheat oven to 350. Line baking sheets with parchment or Silpats. In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light brown sugar.
4. Using a 1 1/4 inch cookie scoop or heaping tablespoon, drop dough onto prepared cookie sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 tsp of peanut butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
5. Bake until firm, about 15 to 18 minutes. Transfer sheets to wire racks to cool about 5 minutes, then transfer cookies to racks. Makes about 21 big cookies.
Recipe from MarthaStewart.com
2 cups all-purpose flour
1/2 cup Dutch cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
8 T (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1/2 cup granulated sugar
1 1/4 cups packed light brown sugar, divided
2 large eggs
1 tsp vanilla extract
1 cup semisweet chocolate chips
1/2 cup peanut butter
1. Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
2. In electric mixer bowl, beat butter, shortening, granulated sugar, and 1 cup light brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing until fully combined between each addition. Add vanilla and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap or lid and chill until firm, at least 1 hour.
3. Preheat oven to 350. Line baking sheets with parchment or Silpats. In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light brown sugar.
4. Using a 1 1/4 inch cookie scoop or heaping tablespoon, drop dough onto prepared cookie sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 tsp of peanut butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
5. Bake until firm, about 15 to 18 minutes. Transfer sheets to wire racks to cool about 5 minutes, then transfer cookies to racks. Makes about 21 big cookies.
Recipe from MarthaStewart.com
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