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.
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.
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
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.
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!