Fudgy Chocolate Peanut Butter Cookies

Ingredients

• 8 ounces or 225 grams semisweet chocolate (, roughly chopped)
• 4 tablespoons (1/2 stick or 57 grams) unsalted butter
• 2/3 cup (90 grams or 3.2 ounces) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup (150 grams or 5.3 ounces) packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1 - 1 1/4 cups peanut butter chips

Instructions

1. 1

   Preheat oven to 350F/175C degrees. Put butter and chocolate in a heat-proof bowl and microwave in 20-second increments, stirring between each, until melted. Do not overheat.

2. 2

   In another bowl, whisk together flour, baking powder and salt. Set aside.

3. 3

   In a mixer bowl fitted with the paddle attachment, beat eggs, brown sugar, and vanilla on high speed until light and fluffy, about 3 minutes. On a low speed, beat in melted chocolate. Mix in flour mixture just until combined. Don’t overbeat. Fold in peanut butter chips.

4. 4

   Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake until cookies are shiny and crackly yet soft in centers, 9 to 12 minutes. Cool on baking sheets for 10 minutes. Transfer to a wire rack to cool completely.

5. 5

   Store cookies in an airtight container at room temperature for up to 3 days.

6. 6

   Cookies can be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.