The Best Chocolate Chip Cookies (adaptation)
Bill Yosses (you may know him as President Obama's White House Pastry Chef...this recipe is older than that!)
- 1 stick unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup peanut butter
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces bittersweet chocolate chips
- 1/3 cup chopped nuts, optional
- Preheat the oven to 375 degrees. Line rimless baking sheet with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars. Add the peanut butter, beating until smooth. Beat in the eggs and the vanilla, scraping down the bowl as needed.
- In another bowl, sift together the flour, baking soda, and the salt. Gradually add the dry ingredients to the butter mixture, and combine on low speed until the dough comes together. Mix in the chocolate pieces and, if desired, the nuts.
- Scrape dough onto the cookie sheet and spread out into an even thickness, spreading over the entire sheet into a round shape. You will need to use your hands!
- Bake until lightly browned, about 12 minutes, though you may want to cook longer depending on the thickness of the cookie and the temperature of the oven. Cool the cookie sheet on a wire rack.
- Frost with your favorite frosting and enjoy!