The original recipe is available all over the web (simply google "Ina Garten Peanut Butter Chocolate Chunk"), so I'm not going to post it again here. Rather, I'm recording here exactly how I executed the recipe in my kitchen. It is only half of the original since that was all I made (I don't particularly need a full batch of cookies in my cupboard). Because I almost always use weights when I bake, I have given the recipe in weights. Furthermore, since it is my habit when I mix up peanut butter-style cookies to cream the peanut butter with the butter and sugar, that's how I made these (this is only a slight variation from the original instructions). Finally, the original recipe (made in this quantity) would make 18 to 20 large cookies. I don't care for such large cookies, so I made them smaller and got 3 dozen. I have adjusted the baking time and temperature accordingly.
If you like the combination of peanut butter and chocolate, I'm fairly certain this recipe will be one of those that gets tucked into your "keeper" file (if it isn't already there). Enjoy.
Ina Garten's Peanut Butter Chocolate Chip Cookies
150 grams all-purpose flour
1/2 t. baking powder
1/2 t. salt
1 stick of unsalted butter, softened
150 grams light brown sugar
75 grams granulated sugar
125 grams creamy peanut butter
1 extra large egg (55 g.)
1 t. vanilla
8 oz. semi-sweet chocolate chips
Combine the dry ingredients and set aside. Cream the butter and sugars together, until light...but don't overdo it. Beat in the peanut butter. Beat the egg, followed by the vanilla, into the creamed mixture until incorporated. Fold in the dry ingredients along with the chocolate chips. Cover and chill at least one hour.
Using a 1/2-ounce scoop, place slightly mounded scoops of dough onto parchment-lined baking sheets, spacing 2 inches apart. With floured fingers, press down lightly on the balls of dough (just to create a thick disk of uniform thickness...not to flatten the dough into something that looks like a cookie).
Bake in a 375° oven until the edges are golden and one or two of the cookies have begun to settle (they will puff and then sink slightly as they cool—they should not all have begun to sink while in the oven)—about 12 minutes (see note). Rotate the cookie sheet when the cookies are half done. Cool the cookies on the sheets for two to three minutes until they are set and stable enough to lift. Transfer the cookies to a wire rack to cool completely. Makes 3 dozen.
Note: As with any recipe, the amount of time these take in your oven will possibly vary from the amount of time they took in mine. I would suggest checking these at about 10 minutes.
(Recipe from Barefoot Contessa Parties! by Ina Garten)