Chocolate Peanut Butter Chip Cookies
*1 and 1/2 cups All-purpose Flour
*2/3 cup Whole Wheat Pastry Flour
*3/4 cup Hershey’s Special Dark Cocoa Powder
*1 teaspoon Baking Powder
*1 teaspoon Baking Soda
*1/2 teaspoon Kosher Salt
*1/2 cup Butter, plus 6 tablespoons, cold and cubed
*1 cup Brown Sugar
*1/8 cup Granulated Sugar
*1 tablespoon Vanilla
*2 Egg Yolks
**1 and 3/4 cup Reese’s Peanut Butter Chips, almost 2 bags (10 ounce each)
Pre-heat oven to 375*F. Bake Cookies 11 to 12 minutes.
Use 1/2 baking sheet and Baking Mat or Parchment Paper.
1/2 cup Disher/Scoop
Sift together in a bowl the dry ingredients. Set aside.
Cream together the wet ingredients in a stand mixer on medium low speed with paddle attachment, add the butter, brown sugar and sugar, mix until light in color. Then add the vanilla, adding the eggs one at a time. Mix until just combined.
Slowly add the dry ingredients scrapping the sides of the bowl as needed. Mix until just combined.
Stir in the peanut butter chips until incorporated.
Scoop 1/2 cup of the cookie dough onto baking sheet 5 to 6 scoops per-baking sheet.
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