Description: After the initial cookie-making success, I was encouraged to try another one. This time, I crave for a sweet-and-salty type. What else can it be but peanut butter cookies? Recipe is modified very slightly from The Joy of Baking.
Ingredients: 170 grams unsalted butter, room temperature 1/2 cup light brown sugar 1 large egg 185 grams peanut butter (smooth or crunchy) 2 cups all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup dark chocolate chips. I use chopped Lindt's Excellence 70% cacao
Directions: Line two baking sheets with parchment paper. Set aside.
Cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and beat to combine. In a separate bowl sift the flour, baking soda, and salt. Add to the peanut butter mixture and mix well.
Cover and chill the dough for about an hour. Then, roll the dough into little balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Press the balls lightly to flatten them.
Place the baking sheet, with the cookies, in the refrigerator to firm up for about 10 minutes, if required. I skip this step.
Preheat oven to 180 degrees Celsius and place rack in center of oven.
Bake the cookies for about 12 to 14 minutes, or until the cookies are lightly browned around the edges. Cool on a wire rack.
fan request: financier.... please? or anything with hazelnut... ihhiiiiiikkkk..... i want a foolproof recipe, and what a nicer compliment than trusting YOUR baking instinct. not to mention that this month is the month of headstrong goats of the world.