Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) granulated white sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (85g) creamy peanut butter
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Get your oven hot at 350°F (175°C).
  2. In a large bowl, whisk together the melted butter, white sugar, and brown sugar. Whisk until the mixture is smooth and no lumps of brown sugar remain.
  3. Beat in the peanut butter, egg, and vanilla extract. Whisk for about 2 minutes until the batter looks glossy and well emulsified.
  4. Sift in the flour, baking soda, and salt.
  5. Use a spatula to fold the ingredients together until just combined. Note: Stop as soon as no dry flour streaks remain to keep them tender.
  6. Fold in the chocolate chips by hand.
  7. Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
  8. Press down slightly with the palm of your hand or a fork to create a gentle crisscross pattern.
  9. Bake for 8 to 10 minutes. Remove when the edges are a deep golden brown but the centers still look slightly soft and underbaked.
  10. Allow cookies to firm up on the baking sheet for 5 minutes before transferring to a wire cooling rack.