Ingredients
- •591 ml (2½ cups) unbleached all-purpose flour
- •5 ml (1 teaspon) baking soda
- •5 ml (1 teaspoon) salt
- •115 grams (½ cup/1 stick) unsalted butter
- •59 ml (¼ cup) chunky peanut butter
- •355 ml (1½ cups) turbinado sugar
- •2 large eggs, slightly beaten
- •5 ml (1 teaspoon) pure vanilla extract
- •340 graqms (12 ounces/2 cups) semisweet chocolate chips
Preparation
On your mark…
- Preheat the oven to 190°C (375°F) with a rack in the middle slot.
- Lightly butter two 46 x 13 cm (18 by 13-inch) non-stick baking sheets or line them with parchment
paper.
Get set…
- Combine the flour, baking soda, and salt in a large bowl, whisk to mix, and set aside.
Cook!
- Melt the butter and peanut butter in a medium-size pan over low heat. Add the raw sugar
and stir until the ingredients are melted and combined. Remove the butter-and- sugar
mixture from the heat and let it cool for 3 minutes. - Combine eggs and the vanilla in a medium bowl. Add them, along with the butter
mixture, to the flour mixture. Using an electric hand-mixer, beat on low speed until
smooth. - Add the chocolate chips and continue to beat on low speed until chunky dough is formed.
- Refrigerate the dough for 10 minutes or up to 1 hour.
- Scoop up about 20 ml (a heaping tablespoon) of the dough and roll it into a ball the size of a golf ball. Place the ball on the cookie sheet and slightly flatten the dough into a 5 cm (2-inch) round. Repeat with the dough until you have 12 cookies on the tray, spacing the cookies about 5 cm (2 inches) apart.
- Bake the cookies, one sheet at a time, until lightly brown, 12 to 15 minutes.
- Prepare the second sheet of cookies while the first one bakes.
- Allow the cookies to cool on the sheets for 5 minutes before using a spatula to remove then to a rack to finish cooling.
- Melt the butter and peanut butter in a medium-size pan over low heat. Add the raw sugar