Wednesday, July 18, 2012

Ina Garten's Peanut Butter Chocolate Chip Cookies

A couple of days ago I made Ina Garten's Peanut Butter Chocolate Chip Cookies for the first time. I don't know why I have never made them before (I have had Barefoot Contessa Parties! for years).  They are probably the best Peanut Butter Chocolate Chip Cookie I have ever eaten.  Crusty and tender, and at the same time pleasantly soft and chewy....without being gooey or dough-y. Perfect. I think more people need to know about them, so today I'm doing my part to spread the word by sharing the (mostly unchanged) recipe on my blog.


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)




7 comments:

Katrina said...

Might have to make these. I'm trying to make mass amounts of cookies for a reunion this week.

Cherry's Prairie Primitives said...

My daughter loves peanut butter cookies!! I am going to have to try this recipe!!

Paige said...

They're one of my favorites, too.

Gloria - The Ginger Snap Girl said...

Thanks for sharing...I have all of Ina's books and have never tried these. I like that you made a smaller batch. Will have to try these!

Avanika [YumsiliciousBakes] said...

These look amazing. You can never have too many CCC recipes. Can't wait to try it!

Emily said...

I made these cookies using Ina Garden's recipe (I don't have a food weighing scale, and I like making a big batch of cookie dough and freezing it).

They turned out excellent! This is my new favorite go-to recipe for choc PB cookies--which everyone loves!

The only difference was that I cooked mine for 8 minutes- 4 minutes then rotated for another 4.

They were soft and chewy, and so delicious!!

Paige said...

I haven't made these in a while...you just made me hungry for them. :) Thanks for taking the time to let me know how you make them.