Hello there! I missed you guys last week! It turns out I had to take my own advice about turning your routine upside down every now and then. The day after I posted about adapting to change the partners on my case asked me to go to Los Angeles for a week for work. This gave me slight pause only because their request for a week of work in Mexico City at the exact same time last year became almost 100 days in Mexico total. Fool me once shame on you, fool me twice… but wait…Los Angeles sun versus New York winter, palm trees and lime trees versus no trees…Okay. Twist my arm. I’m in. This time I do think a week is just a week and I’m settling back into my new routine. Traveling reminds me every time that I’m a New Yorker at heart, born and raised. My roots are in that Brooklyn Bridge, my earliest memories are of climbing snow piles and changing seasons. No matter how beautiful another place is my home and heart are here.
I’m happy to be back and to be sharing these cookies with you. I looked through my archives and realized that I’ve only shared a few cookie recipes: these savory rosemary shortbread cookies, Mexican salted chocolate diablo cookies, Mexican spicy chocolate wedding cookies (polvorones), and alfajores. I thought, why not take this cookie back to the basics, but upgrade it using fine ingredients and messing with proportions? The result is a shatteringly soft cookie with just enough peanut butter to add depth and interest, but not so much that you’re overwhelmed. This strikes the perfect balance. My husband normally won’t eat anything peanut butter-y and he even made a face when he found out these were bastardized. Then he ate one, and another and asked me what I did to them to make them so good. Proportions. These will not last very long if our going rate is steady. They’re a comforting return to basics after running around, lifting heavy boxes in an office in California while wearing heels and a dress. I had to channel my inner Beyonce to try to look like a graceful lawyer while hauling boxes around like a linebacker. I have a new respect for Tina Turner and all the ladies who do anything strenuous with heels on. On the plus side, I watched Burnt on the plane with Bradley Cooper trying to become a three Michelin star restaurant and was so inspired by the visuals and all the fresh California produce I got to try out.
I hope you’re all having a good week and enjoy the simple things. They’re really what keep us grounded.
CHOCOLATE CHIP PEANUT BUTTER COOKIES
- 6 tbsp unsalted butter, room temperature
- a little under 1/2 cup natural peanut butter (I made mine by grinding it in a food processor)
- 1/3 cup sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla
- 1 cup plus 2 tbsp flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 1 cup chopped semi sweet dark chocolate (60% dark or more)
In a bowl, either with arm power or an electric mixer, cream the butter, peanut butter and sugar together until evenly mixed and light. Add the egg, egg yolk, and vanilla and continue mixing for about 5 minutes. In a separate bowl sift the flour, baking soda, baking powder, and salt into a large bowl and combine. Add the flour mixture to the butter mixture and mix until combined. Add the chocolate chunks and mix them in by hand.
Line a baking sheet with parchment paper. Scoop out 12 dough balls with a spoon and use your hands if you like to make them into round balls. Place them on the baking sheet. For best results wrap the baking sheet with plastic wrap and place it in the freezer for no less than 12 hours. This will allow the gluten in the flour to relax and will give you a tender soft cookie. If you’re like me, and eat most of them right away anyway, go ahead and preheat the oven to 325F.
Make sure the cookies are spaced at least 3 inches apart to allow for them to spread. Bake for 13-16 minutes until just golden brown around the edges. They will be gooey in the middle. Allow to cool for 10 minutes on the baking sheet. Enjoy!