Chocolate Comfort Cookies

I’ve written about this recipe before, but it merits some revamping, AKA more-than-subpar-photographing. Surprisingly, it’s still the best cookie I’ve made – especially for the simplicity. Say you have a chocolate chip cookie recipe. All you do is add half a cup of peanut butter, half a cup of cocoa powder, and bam: delicious treats that will blow the minds of all your omnivorous friends. Make sure there are no allergies in the crowd you’re feeding.

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I think the key here is the ratio of two eggs to one stick of butter. These are big-bodied cookies, with some heft and height, but they stay soft and chewy and somehow manage to melt in your mouth 24 hours later.

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Chocolate Comfort Cookies
based on the recipe from Bakerella

Yields around 30-40 cookies

1 stick unsalted butter, at room temperature
1 1/3 cups sugar
1/2 cup creamy peanut butter
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (I use a combo of milk and semi-sweet)

Beat the butter, peanut butter, and sugar together until smooth. Add the eggs and vanilla. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Combine with the butter mixture gradually. Add the chocolate chips and chill for a couple of hours. Roll the dough into balls of your desired size, and bake in the oven at 350° for around 10 minutes, or until the surface of the cookies are no longer shiny. Devour immediately.

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Seriously folks, these are unfathomably delightful. I fed them to some of the guys that work at the rock climbing gym I go to (baking = friends), and they were elated, many nights made. If you love these as much as I do, or wanna chat climbing beta, leave some words!

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