Flourless Peanut Butter Chocolate Chunk cookies

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“Wait, there’s no flour in there? I don’t understand. What’s keeping it together and giving it shape??…. oh wow that’s good!” This is just one of the typical comments that come when friends bite into this cookie. This simple recipe turned out the most amazing peanut butter chocolate cookie I’ve ever had. I actually think everyone baking peanut butter chocolate chip cookies should convert to this recipe. The trick with this one is to refrigerate the dough for at least 2 hours before baking. If you don’t…you’ll have some puddled messes on your pan. This cookie was crisp around the edges but still chewy— I swear on my new Breville Stand Mixer!

 

Adapted from Averie Cooks http://www.loveveggiesandyoga.com/

1 cup creamy peanut butter {I used Peter Pan Honey Roasted, it turned out great}

1 cup light brown sugar, packed

1 large egg

1 TBSP Vanilla Extract

1 tsp baking soda

6 ounces semi-sweet, dark, or bittersweet chocolate, chopped {I used Ghirardelli 60% Cocoa Bittersweet Chocolate Bar}

  1. To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 3 minutes. Stop to scrape down the bowl as necessary.
  2. Add the baking soda and beat to incorporate. Add the chocolate and beat to just incorporate; don’t overmix or the nice chocolate chunks will break down. Using a 2 inch cookie scoop, scoop dough and place on a baking sheet. Refrigerate for at least 2 hours, and up to 5 days, before baking. This will help the cookies keep their shape and prevent them from spreading too thin. .
  3. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Place mounds of cookie dough on prepared baking sheet, spaced 2 inches apart (9 per tray). Slightly flatten the mounds before baking so they don’t stay too domed and puffed while baking, just don’t over-flatten.
  4. Bake for 10-12  minutes, until edges and top are browned. Cookies firm up and deflate slightly as they cool,
  5. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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