Cookie
Packed with chunks of dark, milk, and white chocolate, these cookies are a triple threat. If you like, you can use ⅔ cup each of semisweet, milk chocolate, and white chocolate chips instead of chopping chocolate blocks.
18
Classic Peanu Bue Cookie
You’ll have lots of fun shaping this cookie dough with your hands. Peanut buer cookies are always best when they’re so and chewy, so take care not to overbake these treats. Definitely serve these cookies with tall glasses of ice-cold milk.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, granulated sugar, peanut buer, egg, and vanilla on medium speed until well blended, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture and mix on low speed just until combined. Cover the bowl with plastic wrap and refrigerate until the dough is firm, about 2 hours.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Lightly moisten your hands with water, pinch off about 1 tablespoon of dough, and roll the dough into a ball between your palms. Place the ball on 1 of the prepared baking sheets. Repeat with the remaining dough, spacing the balls about 2 inches apart.
Dip the tines of a fork in flour, then lightly press the tines into each dough ball to flaen it slightly and create a set of parallel lines in one direction, and then repeat in the other direction to make a crosshatch paern. Bake 1 cookie sheet at a time until the edges are golden brown, 12 to 15 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.
1⅓ cups all-purpose flour½ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt
½ cup (1 stick)
unsalted buer, melted½ cup firmly packed
light brown sugar
½ cup granulated sugar1 cup chunky
peanut buer1 large egg1 teaspoon vanilla extract
MAKES ABOUT 36 COOKIES
20
Ultimat Choolat Chun Cookie
A chewy texture and chunks of chopped chocolate make these cookies the kings—or queens!—of chocolate chip cookies. Surprised by the sea salt for sprinkling? Just a pinch on each cookie really brings out the buery flavor and chocolaty goodness.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add the egg, egg yolks, and vanilla and beat on low speed until combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture and beat on low speed just until blended. Turn off the mixer, add the chocolate chunks, and stir with a wooden spoon until the chocolate is evenly mixed into the dough.
Drop rounded tablespoons of the dough onto the prepared cookie sheets, spacing the mounds about 1 inch apart. Sprinkle the top of each cookie with a pinch of flaky sea salt. Bake 1 cookie sheet at a time until the cookies are golden brown, 8 to 10 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool until just barely warm and serve.
2¼ cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
1 cup (2 sticks)
unsalted buer,
at room temperature⅔ cup firmly packed
light brown sugar
⅔ cup granulated sugar1 large egg plus
2 large egg yolks2 teaspoons vanilla extract12 ounces (about 1 cup) semisweet chocolate, roughly chopped
Flaky sea salt, for sprinkling
MAKES ABOUT 36 COOKIES
21
Chewy Whit Choolat Coonu Cookie
Shredded coconut gives these yummy cookies an extra layer of chewiness. If you’d like to change up the flavor a lile, use semisweet or milk chocolate chips in place of the white chocolate chips—or try buerscotch or peanut buer chips.
Preheat the oven to 325°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low, add the egg and vanilla, and beat until combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture and beat on low speed just until blended. Turn off the mixer, add the coconut and white chocolate chips, and stir with a wooden spoon until the coconut and chips are evenly mixed into the dough.
Drop rounded tablespoons of the dough onto the prepared cookie sheets, spacing the mounds about 2 inches apart. Bake 1 cookie sheet at a time until the cookies are golden brown, 14 to 16 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.
1⅓ cups all-purpose flour½ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt
½ cup (1 stick)
unsalted buer,
at room temperature½ cup firmly packed
light brown sugar
½ cup granulated sugar1 large egg
½ teaspoon vanilla extract1¼ cups sweetened shredded coconut
½ cup white chocolate chips
MAKES ABOUT
