I mean, come on guys, I've gotta leave you with 1 more cookie recipe before Christmas!
Ambitious Kitchen became one of my cookie idols when I saw this recipe.
Let's take stock, shall we?
Ginormous cookie, chock full of flavor?
I honestly don't know what else to tell you guys.
These cookies are huge, chewy, and absolutely, wonderfully, perfectly delicious.
Do Santa a favor, and put these out for him (or you could just hoard them away and deal with him giving you coal...I'd say it's borderline worth it.)
Browned Butter, Salted, Peanut Butter Chocolate Chip Cookies
Makes 12-24 cookies, depending on size
- 1 1/3 cup all purpose flour (I also subbed in white whole wheat flour for 1/3 cup of it)
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. sea salt or kosher salt + more for sprinkling
- 1/4 tsp. ground cinnamon
- 1/2 cup unsalted butter
- 3/4 cup peanut butter, room temperature (I used creamy, homemade peanut butter. You may want to add an extra tbsp. of flour when using natural pb, although it was fine for me)
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tbsp. plain Greek yogurt
- 1 1/2 cups chocolate chips (mini work best, I used a combination of mini & regular sized)
- In a medium bowl combine flour, baking soda, baking powder, cinnamon, and salt.
- In a small saucepan, over medium heat, melt butter and whisk constantly as it foams and then eventually little brown bits form (this should take around 5 minutes). Immediately remove from heat and pour into a large bowl (which I already had the peanut butter in). Allow to cool for a few minutes.
- Using an electric mixer, beat the browned butter and peanut butter together.
- Beat the sugars into the butters until fully incorporated.
- Then, beat in the egg, vanilla, and yogurt.
- Slowly, on low speed, add the dry ingredients into the rest.
- Gently stir in the chocolate chips.
- Allow to chill 20-30 minutes.
- Preheat oven to 350 degrees.
- Scoop cookies onto ungreased cookie sheets (or ones lined with parchment paper/silpat), leaving plenty of space in between as the cookies will spread. Using a fork, lightly press onto the top of each cookie in a criss-cross pattern. Generously sprinkle the tops of the dough with sea/kosher salt.
- Bake 7-10 minutes, until the cookies have spread somewhat and the edges begin to crisp up-the middles should still look underdone. You do not want to over-bake!
- Remove from the oven and cool on the sheet for 5 minutes, then move to a cooling rack.