Double Peanut and Chocolate Chunk Cookies

Recipe:

Ingredient Notes:

• Peanut Butter. Use either store-bought or homemade peanut butter for this recipe. It’s designed for creamy peanut butter without any peanut chunks.
• Peanuts. They are essential for this recipe. They serve a dual purpose: they boost the peanut flavor profile of the cookie and, critically, they provide a desirable textural contrast. The peanuts are best when roasted, as this allows their flavor to fully open up. I highly recommend using salted peanuts, as the salt perfectly balances the overall sweetness of the dough, creating a compelling and pleasant flavor contrast in the final product.
• Butter. For best results, use butter with a fat content of 72% or higher. Your butter should be soft but not melted.
• Sugar. This recipe calls for brown sugar, which lends a subtle caramel note to the cookies. You can certainly use regular white sugar instead, though the flavor will be a bit simpler and the cookies a touch lighter in color. These aren’t critical changes, however, and your cookies will still be delicious!
• Flour. Regular all-purpose flour with about 10% protein content is perfectly suitable. If you use cake flour (8-9% protein), your cookies will be even more melt in your mouth, but you might need to add a little more. Using stronger bread flour will result in a harder cookie.
• Eggs. You’ll need medium-sized eggs for this recipe, which typically weigh around 50-55g without the shell. It’s best if your eggs are at room temperature.
• Chocolate. In this cookie recipe, I use heat-resistant bittersweet chocolate chips. Milk chocolate would be great for those cookies, too. Basically, you can use any kind of chocolate here, either in chips or bars. If you use a bar, just chop it up with a knife.

Let’s start cooking!

Chop the peanuts into medium-sized pieces. Using a knife allows you to control the coarseness of the chopping more easily.

If you are using a chocolate bar, chop that, too.

Combine the butter and peanut butter. Add the sugar and beat until creamy. It’s normal for the sugar not to dissolve completely.

Add the egg and beat again.

Then, add the flour, which has been sifted with salt and baking soda, and knead it into a soft dough. Then, add the peanuts and chocolate.

Knead until the additions are evenly distributed.

Place the dough in a bowl, cover it with plastic wrap, and refrigerate for 30 minutes.

Form the chilled dough into 18 balls and place them on a baking sheet. Leave enough space between them because the cookies will spread out during baking.

If all the balls do not fit on the tray at the same time, leave the excess in the refrigerator and bake a second batch. In this case, press the balls from the second batch down slightly with your palm to flatten them.

Place the baking sheet in a preheated 180°C (350°F) oven and bake for 13-15 minutes.

Transfer the finished cookies immediately to a rack.

Wait until they cool down a little, then go ahead and taste!

Enjoy!

This Double Peanut and Chocolate Chunk Cookies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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