Friday night after work all I wanted to do was bake cookies. Before meeting Bjoern at Shalimar for lunch (it was Ann Arbor Restaurant Week - aka I can eat at places I usually can't afford), I stopped by Downtown Home & Garden to see if they had received their shipment of knife rolls. While they didn't have any knife rolls, they DID have a perfect cookie scoop! AND for $3 less than what it would have cost at Plum market! So for the rest of the day all I wanted to do was try it out! And the cool thing is (because the dough is so dense) the cookies looked like little scoops of ice cream!
Next time I make these cookies, I think I will use more peanut butter. While the taste of peanut butter was present, the chocolate flavor was much more prominent.
- 1 cup butter
- 3/4 cup peanut butter (I used natural creamy peanut butter)
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened dark cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 12 oz dark chocolate chips
- Preheat oven to 350 degrees F,
- In a medium bowl, cream together the butter and sugar. Once the butter and sugar are well combined, stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips.
- Drop cookies using a medium sized cookie scoop (or making 2 TBSP sized balls with your hands) onto cookie sheets lined with parchment paper or a silpat.
- Bake for 12 minutes in the preheated oven, until set. Cool on wire racks.