Maybe not an easy read, but very rewarding
This is the best peanut butter cookie (with chocolate chips!) recipe from (of course) "The New Best Recipe" cookbook, which I very strongly recommend. It contains the best version of every classic recipe you ever needed (I made the Chili, Bruschetta and Devil's Food Cake... all flawless.).
Veronika and I made these the other day and they are perfectly soft and crumbly and retain a nice shape.
2 1/2 cups (12 1/2 oz/350g) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
16 tablespoons (2 sticks, 228g total) unsalted butter, softened but still cool
1 cup packed (7 oz/200g) light brown sugar
1 cup (7 oz/200g) granulated sugar
1 cup extra-crunchy peanut butter (I used creamy, worked out just as nice)
2 large eggs
2 teaspoons vanilla extract
1 cup salted dry-roasted peanuts, ground in a food processor to resemble bread crumbs
1 1/2 cups chocolate chips
Whisk the flour, baking soda, baking powder and salt together in a medium bowl, set aside.
Beat butter with a mixer until creamy, add sugars, beat until fluffy, about 3 minutes. Beat in the peanut butter until fully incorporated, then add the eggs, one at a time, and then the vanilla. Gently stir the dry ingredients into the peanut butter mixture. Add the ground peanuts and chocolate chips and stir gently until just incorporated.
Roll the dough into balls, place on prepared baking sheet. Press each dough ball twice with a dinner fork dipped in cold water to make a crisscross design.
Bake at 350 until cookies are puffed and slightly brown around the edges but not on top, about 10-12 minutes. Cool the cookies on the baking sheet until set, about 4 minutes, then transfer to a wire rack with a spatula and cool completely.
I know. You're welcome.