This is a crispier cookie, with a softer center - at least that's when they are best. So don't over bake! Pull them out when the edges look done, but they will still be gooey in the middle.
The dough is pretty thick and the cookies don't spread out much. So if you want a thinner, crispier cookie, flatten them with your fingers after you drop the dough onto the cookie sheet. Since I don't like my cookies to be too poofy, this is what I did.
See? A nice flat, crispy, super buttery cookie! So good. They will stay softer in the middle for a couple of days as long as they are stored in a zip lock bag or airtight container.
Makes 3 Dozen
Peanut Butter Double Chocolate Chip Cookies
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, room temperature
3/4 cup sugar
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1 cup peanut butter chips
1 cup semi-sweet chocolate chips
In a medium bowl, combine the flour, cocoa powder, baking soda and salt; set aside.
Using an electric mixer, cream the butter and sugars together until light and fluffy. Beat in the egg, then add the vanilla. Add the flour mixture and beat until well blended. Stir in the peanut butter and chocolate chips by hand.
Using a cookie scoop, drop the dough onto a cookie sheet and bake for 8-10 minutes. Allow to cool for about 2 minutes before transferring to a wire rack to cool completely.
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