Easily the best cookies I’ve made…and I’ve made my fair share of cookies. Many will agree with the assertion that peanut butter and chocolate are a premier dessert pairing, and the dark chocolate chip comfort cookies do a fine job of confirming this. I’m not much of a peanut butter fan, but it doesn’t seem to matter when it comes to these; it’s just the right amount of everything. I even tried substituting the peanut butter for Nutella once. They came out a little too rich in chocolate for my palate, next time I’ll halve the cocoa if I opt for hazelnut. If you want to make them look super presentable once they’re done, place chocolate chips on top of the dough balls by hand once they’re on the baking sheet.
A dough of half a cup of peanut butter, half a cup of cocoa powder, a cup and a half of sugar and some chocolate chips will do you in if you consume enough, and you definitely won’t want to forget your milk of choice.
|ALL the lipids
|You should probably mix those dry ingredients
|Also, make sure to sift the cocoa so you don’t get unwanted chunks o’ chocolate in your mouth
|No matter what you do, this cookie is going to look like the recipe’s photo
Dark Chocolate Chip Comfort Cookies
1 1/2 cups flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 1/2 cups sugar
1/2 cup peanut butter
1 teaspoon vanilla
10 oz. dark chocolate chips
chopped pecans, optional
- Preheat oven to 350 degrees.
- In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside.
- In another bowl, cream butter, sugar and peanut butter until light and fluffy.
- Add eggs and vanilla and mix until combined.
- Add flour mixture to creamed mixture and mix until combined.
- Stir in dark chocolate chips.
- Roll cookie dough into 1-1/4 inch balls. (If desired, roll balls in chopped pecans.)
- Place on parchment paper covered baking sheet.
- Bake 10 minutes.
- Place cookies on cookie rack to cool.
- Makes about 30 2-inch cookies.
*recipe from Bakerella via Tumblr…again