Chocolate chip cookies were the first thing I learned how to bake. I used the recipe on the back of the bag of Nestle chocolate chips, and didn’t stray from it until my early 20s when I went through a major chocolate chip cookie phase, baking batch after batch to find the perfect recipe. I now have 2: one is the recipe for Chocolate Chip Macadamia Nut Cookies from Vegan Junk Food by Lane Gold, and the other is my own version of Thomas Keller’s Killer Chocolate Chip Cookies (stay tuned for this recipe in an upcoming post!).
Rather than reinvent the wheel, I just altered the Thomas Keller recipe to make these luscious, rich Peanut Butter Chocolate Chip Cookies. Once again, I’d recommend using cheap peanut butter here, since it’s much easier to mix than the natural stuff, and it’s less expensive.
Peanut Butter Chocolate Chip Cookies
makes 18 large cookies
2 1/3 cups plus 1/4 cup plain/ all-purpose flour
3/4 teaspoon baking soda
1 teaspoon table salt
1 cup dark brown sugar
3/4 cup granulated sugar*
1/2 cup vegan butter
1/2 cup smooth peanut butter
2 flax eggs**
1 teaspoon vanilla
125g/1-1/4 cup dark chocolate, chopped into chunks***
- Preheat oven to 350F/180C. Line cookie sheets with parchment paper.
- Combine the flour and baking soda in a large bowl, then whisk to combine. Add in salt and whisk again.
- In another large bowl, cream the butter until it’s smooth and soft. I did this with a wooden spoon, but if you’re lucky enough to have a standing mixer, use that!
- Add both sugars to the butter along with the peanut butter and mix together until well incorporated.
- Add the flax eggs and vanilla to the butter and sugar and mix well.
- Add half the dry mixture to the wet, mixing well.
- Add remaining dry ingredients to wet ingredients and mix well.
- Add chocolate chunks to mix and stir just until combined.
- Form cookie dough into large balls using your hands, then drop two inches apart onto lined cookie sheets. Bake 13 minutes, and refrigerate cookie dough between batches.****
*You could substitute caster sugar here. I haven’t tested it, but I’ve used caster sugar instead of granulated in other chocolate chip cookie recipes with no noticeable difference.
**1 flax egg=1 tablespoon ground flax seeds + 3 tablespoons water, mixed and left to sit 5 minutes
***125g is the standard size of a dark chocolate bar here in Ireland. In standard measurements, that’s a little over a cup, so you could totally substitute 1 1/4 cups chocolate chips/disks here if you want
****It’s ESSENTIAL to refrigerate the dough between patches so the butter doesn’t melt and cause the cookies to spread into giant, flat hockey puck-like shapes.