Ingredients
-
1 2/3 cups
all-purpose
flour
-
3/4 tsp
baking soda
-
1/2 tsp
baking powder
-
3/4 tsp
salt
-
3/4 cup
unsalted
butter
, softened
-
1 cup
commercial-style smooth
peanut butter
-
2/3 cup
granulated
sugar
-
2/3 cup
packed
brown sugar
-
1
egg
-
1
egg yolk
-
1 1/2 tsp
vanilla
-
200 g
chopped dark
chocolate
, or 1 1/2 cups chocolate chips
Coating
Instructions
- Position rack in centre of oven, then preheat to 350F. Line 2 baking sheets with parchment.
- Stir flour, baking soda, baking powder and salt in
a medium bowl. Beat butter and peanut butter in a large bowl with an electric mixer on medium until smooth, 1 min. Beat in 2⁄3 cup granulated sugar and brown sugar until smooth, 2 min. Beat in egg, then yolk and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Stir in chocolate. Refrigerate if too soft to handle.
- Scoop 1 heaping tbsp of dough and gently roll into a ball. Place 1⁄3 cup granulated sugar in a bowl, and swirl each ball around in it to coat. Place on a prepared sheet. Repeat with remaining dough, placing balls 2 in. apart. Don’t press down; they will spread as they bake.
- Bake until cookies are golden around the edges, 11 to 12 min. Let cool on baking sheets for 5 min, then remove to a rack to cool completely. Refrigerate for up to 3 days or freeze after baking for up to 1 month.
Kitchen Tip: We use commercial-style peanut butter for this recipe. Using natural peanut butter will give you a different result.
Kitchen Tip: To make ahead, wrap dough in plastic wrap and press into disc. Refrigerate for up to 3 days or freeze for up to 1 month.
