Recipe: Peanut Butter Chocolate Chip Cookies

I wanted some hazelnut cookies but I realized that I only had a couple of tablespoons of Nutella left. So I ended up making peanut butter cookies packed with tons of chocolate chips instead.

Important notes before you begin:

1. Chilling is mandatory! You should chill the cookie batter for at least 4 hours, as long as 3 days in case you get sidetracked.
2. You will need 2 baking sheets. So either bake those 2 sheets at the same time, or you bake it one after the other, with the rack positioned in the middle. If you do bake with 2 sheets simultaneously, position 1 baking rack at the top, and the other at the bottom. You will switch the baking sheets' positions half way thru baking time.

Ingredients

1 ¼ cup All-Purpose Flour
½ teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Salt
½ cup softened Butter (1 stick) *not melted*
½ cup Brown Sugar, tightly packed
1 Large Egg
1 teaspoon Vanilla Extract
¾ cup Creamy Peanut Butter Spread
2 cups Chocolate Chips

Directions

1. In a medium mixing bowl, whisk to combine Flour, Baking Soda, Baking Powder, and Salt. Set aside.
2. In a large mixing bowl, cream together Butter and Brown Sugar. 
3. Add Egg and Vanilla Extract, and beat for about 1 minute, until well combined.
4. Add Creamy Peanut Butter, and beat well, about 1 more minute.
5. Add dry ingredients to the bowl of wet ingredients and a rubber spatula, stir by hand. Do not over-mix.
6. Fold in Chocolate Chips.
7. Cover bowl tightly with plastic wrap, and refrigerate for at least 4 hours.
8. When ready to bake, preheat oven to 350 degrees F.
9. Line 2 large baking sheets with parchment paper.
10. Work quickly! Split the dough into 16 balls. Put 8 dough balls per baking sheet.
11. Bake for 12-13 minutes. The tips of the cookies will look slightly burnt/crunchy. But the inside will be soft. (See Note 2 above about baking with 1 or 2 sheets)
12. Allow cookies to cool on baking sheets for another 12-13 minutes.