Ingredients:

  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 cup Creamy Peanut Butter (Jif or Skippy style)
  • 3/4 cup Light Brown Sugar, packed
  • 1/2 cup Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Semi-Sweet Chocolate Chips

Instructions:

  1. Preheat the oven to 180°C (350°F). Line two baking trays with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set the dry mixture aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and peanut butter on medium speed until smooth and fully combined (about 1 minute).
  4. Add both the brown and granulated sugars. Beat on medium-high speed for 3–4 minutes until the mixture is visibly lighter in colour, fluffy, and voluminous (creamed).
  5. Reduce the mixer speed to low. Add the egg and vanilla extract, beating only until just incorporated. Scrape down the sides of the bowl thoroughly.
  6. Gradually add the flour mixture to the wet ingredients. Mix on the lowest speed until just combined. Stop mixing immediately once you no longer see streaks of dry flour.
  7. Gently fold in the chocolate chips using a rubber spatula.
  8. Cover the bowl and chill the dough in the refrigerator for a minimum of 45 minutes (up to 2 hours). This step is crucial for texture.
  9. Using a 3-tablespoon cookie scoop, place balls of dough onto the prepared baking trays, leaving at least 5 cm (2 inches) between them. Optionally, use a fork to gently press a cross-hatch pattern onto the tops of the dough balls.
  10. Bake one tray at a time in the centre rack of the oven for 10–12 minutes. The edges should be set and lightly golden, but the centre should still look slightly soft and underdone.
  11. Remove from the oven and let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.