The Best Peanut Butter Chocolate Chunk Cookie Recipe EVER!

If you've ever had a too dry and tasteless peanut butter cookie this recipe will convince you that not all peanut butter cookies need taste like the Sahara. After years of making adjustments, I finally have what I consider a perfect peanut butter chocolate chunk cookie recipe that is moist, slightly chewy, and looks delicious as well.

Since chocolate chips (called pepites in French) are rarely found even in the French version (which are about 4 euros for 150g so also quite expensive), I buy chocolate bars and make my own chocolate chunks. If you have to make your own, I suggest buying thin chocolate bars that are already formed to break into little pieces such as these from Lindt:

I break the bar into the pre-designated squares and then snap them in half (I'd like to snap them into thirds but my fingers aren't strong enough). I can buy these bars in a three pack which is the perfect amount for this recipe (300 grams total). Just be sure to refrigerate them or else they'll melt. I also refrigerate the chunks afterwards.

Here are a few tips when dealing with this recipe:

• I can only get Korean brown sugar, which is quite dark (it's normally used for making Hot Cakes called hoddeuk/호떡 you can find a very good recipe for those here) and has a lot more molasses in it than light brown sugar. Part of what makes this cookie so moist is using the darker brown sugar, so try to use it if you can for similar results to mine.
• Do not overbake. You should take the cookies out of the oven when about a thumb-sized portion of the center is still undercooked. Overbaking will make the cookies more desert-like than dessert-like.
• Allow the cookies to cook on the cookie sheet until completely cooled before removing to a cooling rack or plate. It'll firm up that uncooked portion of the center and make the cookie sturdier for devouring.
• Use regular old flour. Nothing fancy. Make sure to sift it.

Peanut Butter Chocolate Chunk Cookies (PBCCC)

Ingredients:

1 1/2 c. all-purpose flour

1 tsp. baking soda

a dash of salt 

1/2 c. + 1 tsp. white sugar

1/2 c. - 1 tsp packed dark brown sugar (you can use light, but results might be different)

1 c. butter softened at room temperature

1/2 c. peanut butter (creamy works best I used Skippy)

1 tsp. vanilla

1 large egg

300 g chocolate chunks or 1 3/4 c. chocolate chips

If making chocolate chunks do so now and refrigerate while making the rest of the recipe.

1. Sift together dry ingredients.

2. Combine white sugar, brown sugar, butter, peanut butter, and vanilla and cream together until the colour is uniform.

3. Add egg and mix in gently.

4. Slowly add in dry ingredients and mix.

5. Stir in chocolate chunks/chips.

Set batter in fridge for at least 1/2 hr, an hour is better, and overnight is best.

I used a French sorbet scoop to measure out the cookie dough, but keep in mind they will spread a bit so give them plenty of room on the cookie sheet. I use an insulated cookie sheet and make 6 cookies at a time.

Put cookies into an oven that's been heated to 350° F / 180° C and bake for four minutes, turn the cookie sheet, and bake for another 2 -4 minutes depending on how big your cookies are. Remember the tip from above, and remove the cookie when the center is still uncooked. Do not let the cookies get too brown. They should be pale. I placed my oven rack in the dead center or the oven, but still found I needed to turn them because some cookies were browning though this is why one must know their oven well when baking.

Let cool completely before removing to rack/plate.

You won't be able to stop eating them. They're that good!