Categories: cookies
Ingredients
- 13/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 11/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup peanut butter (smooth or chunky)
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups bittersweet or semisweet chocolate chips
- 1 cup chopped unsalted roasted peanuts
Directions
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Whisk the flour, cocoa, baking soda, and salt in a medium bowl until relatively free of cocoa lumps.
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Put the butter, peanut butter, and sugars in a large bowl, and beat with an electric mixer on medium speed until lighter in color and fluffy, 1 to 2 minutes. Beat in the eggs and vanilla on low speed. Stir in the flour mixture with a spoon. Stir in the chips and nuts.
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Position your oven racks in the upper and lower thirds of the oven. Heat the oven to 350ºF and line 2 large baking sheets with foil.
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Roll the dough between your palms into 1½-inch balls and set them on the prepared sheets about 1 inch apart. Bake just until the cookie centers look dull instead of shiny, about 10 minutes. (Cookies will feel soft to the touch but do not bake further.) Cool for 5 minutes in the pan. Slide the foil off the baking sheet to transfer the entire batch of cookies to a cooling rack. Loosen them from the foil when they are firm enough to hold their shape. Then cool them completely on the rack.