Peanut Butter Chip Chocolate Cookies

Ingredients

• 1 c butter, softened
• 1 1/4 c brown sugar
• 1/2 c white sugar
• 1 1/2 tsp vanilla extract
• 1 egg + 1 egg yolk
• 1 3/4 c all purpose flour
• 1/2 c dutched baking cocoa powder
• 3/4 tsp kosher salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp instant espresso powder
• 1 c peanut butter chips
• 1/4 c semi sweet chocolate chips

Instructions

1. 1

   In a stand mixer cream together the butter,...: In a stand mixer cream together the butter, brown sugar and white sugar for 2-3 minutes on medium speed. Mix in the vanilla. Mix in the whole egg and egg yolk on low speed for 1 minute, making sure combined.

2. 2

   In a separate bowl, sift together the all...: In a separate bowl, sift together the all purpose flour, cocoa powder, espresso powder, salt, baking powder then whisk together to incorporate. Mix the dry ingredients into the wet, mix until almost combined. Stir in the peanut butter chips.

3. 3

   Chill the cookie dough in the fridge for...: Chill the cookie dough in the fridge for 30-45 minutes. Preheat oven to 350 (10 minutes prior to taking the cookie dough out of the fridge).

4. 4

   Line a cookie sheet with parchment paper. Use...: Line a cookie sheet with parchment paper. Use a 3 tbsp cookie scoop for the dough, drop them on the tray then roll into a ball with your hands, pat down a bit with the palm of your hand (see photos in post).

5. 5

   Bake for 10 minutes and pull from the...: Bake for 10 minutes and pull from the oven, they will look under baked, but will be perfect once cooled. Let sit on the baking sheet for a couple minutes then transfer to a wire rack carefully so they don’t fall apart, as they cool they will set up.