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Peanut Butter Chocolate Chunk Cookies

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These oversized peanut-butter cookies are embellished by adding handcut chunks of Valrhona chocolate. For best results, use a creamy variety of your favorite peanut butter. To form dough, use an ice-cream scoop to insure that the cookies maintain a uniform size and bake evenly.

Ingredients

Makes 14 cookies

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup dark-brown sugar, tightly packed
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces best-quality semisweet chocolate, such as Valrhona, coarsely chopped

Directions

Heat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until combined. Sift flour and baking soda together, and add to the butter mixture, beating just to combine. Fold in chocolate chunks.
Using a 1 1/2-ounce ice-cream scoop, form dough, and place on a baking sheet lined with a Silpat or parchment paper, pressing down slightly to flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 1 week.

From Martha Stewart Living, June 1998

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Peanut Butter Chocolate Chunk Cookies

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Peanut Butter Chocolate Chunk Cookies

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