1/2 c Unsalted butter; (1 stick)
-room
Temperature
3/4 c Smooth peanut butter
1/2 c Granulated sugar
1/2 c Dark-brown sugar; tightly
-packed
1 lg Egg
1/2 ts Pure vanilla extract
1 c All-purpose flour
3/4 ts Baking soda
6 oz Semisweet chocolate;
-coarsely chopped
1. Heat the oven to 350 degrees. In the bowl of an electric mixer fitted
with the paddle attachment, cream the butter, peanut butter, and sugars
together until light and fluffy. Add the egg and vanilla, and mix on medium
speed until combined. Sift flour and baking soda together, and add to
butter mixture, beating just to combine. Fold in chocolate chunks.
2. Using a 1 1/2-ounce ice cream scoop, form dough, and place on a baking
sheet lined with a nonstick baking mat (Silpat), pressing down slightly to
flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack
to cool. Store in an airtight container up to 1 week.
????? Notes: Martha updates her oversized peanut-butter cookies by adding
handmade chunks of Valrhona chocolate. For best results, use a creamy
variety of your favorite peanut butter. To form dough Martha uses an
ice-cream scoop to insure that the cookies maintain a uniform size and bake
evenly
Yields
14 servings