Yesterday was the one day of the Olympics I’d most been looking forward to since they started. I live for watching the women’s all-around final in gymnastics, it is far and away my single favorite event! The results are splashed across just about every page of the internet but on the off chance some of you still haven’t seen them, I won’t spoil it for you. All I’ll say is that it lived up to the media hype that always precedes it – super exciting and nerve-wracking – guaranteed to have you on the edge of your seat until the very last minute.
Before yesterday’s marathon Olympic viewing session started, I had to get out of this house for a few hours. I was starting to go a little stir crazy! One of my stops was Trader Joe’s, where I stocked up on so much chocolate that even the cashier couldn’t help but comment. I pretty much buy their Pound Plus bars in bulk, it’s my favorite not ridiculously expensive baking chocolate. As soon as I got home, I headed to the kitchen to bake for the first time all week.
These double-chocolate peanut butter cookies were the result. They’re incredibly rich with lots of chocolate flavor coming from the inclusion of both melted bittersweet chocolate and cocoa powder. I liked the way the sweetness of the peanut butter chips cut through some of that richness. If you’re careful not to overbake them, you’re rewarded with a soft, fudgy cookie. It’s the classic chocolate and peanut butter combo at its best! We enjoyed them with a tall glass of milk while watching these awesome world class athletes do their thing.
Happy Friday guys, hope you have a great weekend
Double-Chocolate Peanut Butter Cookies
barely adapted from Tartine
8 oz (225 g) bittersweet (or semisweet) chocolate, finely chopped
1 cup plus 1 tablespoon (155 g) all-purpose flour
1/2 cup plus 2 tablespoons (50 g) unsweetened cocoa powder
2 teaspoons baking powder
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1 cup plus 2 tablespoons (225 g) sugar
2 large eggs, at room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup whole milk
1 1/2 cups peanut butter chips
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Add the chocolate to a microwave-safe bowl. Microwave in 30-second bursts at 50% power, stirring in between each, until the chocolate is melted and smooth. Set aside to cool slightly.
Whisk the flour, cocoa powder and baking powder together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light in color and creamy, about 3 minutes (scraping down the sides of the bowl as necessary). Add the eggs, one at a time, beating well after each addition. Mix in the salt and vanilla extract until incorporated. Add the melted chocolate, and then the milk, and beat until combined. With the mixer on low speed, add the dry ingredients and beat just until incorporated. Add the peanut butter chips, mixing briefly to distribute throughout the batter.
Portion the dough into balls, each about 1 heaping tablespoon (I used a small cookie scoop that holds about 1 1/2 tablespoons), and spacing them about 2 inches apart. Bake for about 8 minutes, or until the edges of the cookies are just barely set. The cookies will feel soft and underbaked in the middle, but they’ll firm up as they cool. Transfer the baking sheet to a wire rack and let the cookies cool for at least 5 minutes before removing them to the rack to cool completely. Store in an airtight container at room temperature. (I liked these best warm from the oven, so I reheated leftovers in the microwave for 10-15 seconds first.)
Makes about 3 1/2 dozen cookies