Sunday, October 21, 2012

{An Autumn Cookie}


There is truly nothing more delicious anytime of year than that purely American flavor combination: chocolate and peanut butter. In cookie form, it's my favorite. The problem though is that I can never find a recipe that heightens these flavors to their ultimate potential. Most recipes out there create cookies that turn out with too subtle a peanut butter flavor or just not enough chocolate. Or sometimes the consistency is too puffy and light--again detracting from this most simple and classic combo. After experimenting with all sorts of variations; trying dark chocolate chips instead of milk (too overpowering), using more vanilla and less baking soda, and finally deciding to go flourless, I have finally achieved the most rich and delicious cookie ever baked!

Since these are easy as pie to whip up in only one bowl (without even a mixer necessary), I like to make them after dinner when I want something sweet--they take the place of anything store bought. Since they are flourless they yield a small batch (only a little over a dozen) perfect for sharing with your loved one (these are a mature cookie--kids probably won't like them). I also like to stick them in the freezer and eat them frozen--for some reason the peanut butter tastes even more peanut buttery. Enjoy!

Butter's Flourless Peanut Butter Chocolate Chip Cookies
Ingredients
1 cup smooth peanut butter (Skippy or Jif)
1 cup (packed) golden brown sugar
1 large egg
1 t. vanilla
1/2 t. baking soda
1 cup Guittard milk chocolate chips

Pre-heat oven to 350 degrees. Mix all ingredients (except the chocolate chips) together in a big bowl. When well combined add-in the chocolate chips. With moistened hands, roll a generous tablespoon of dough into a small ball and place on a cookie sheet about 2 inches apart. Use tines of a fork to push the dough down to form a cross hatch pattern.

Bake for 9--10 minutes.
Cool for 5 minutes then transfer to wire racks to cool completely.



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