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Ingredients
- 168 g (6oz) semisweet chocolate, coarsely chopped – I used 60% cocoa
- 2 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (120g) packed dark brown sugar
- 3/4 cup (165g) granulated sugar
- 1 cup (2 sticks/226g) unsalted butter, softened
- 1 cup (240g) creamy peanut butter
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cups (335g/12oz) white chocolate chips
Preparation
Step 1
Arrange racks in oven to divide it into thirds. Preheat oven to 150ºC/300ºF. In a double boiler, melt the semisweet chocolate over hot, not simmering, water. Set aside to cool to about room temperature.
In a small bowl combine the flour, baking soda, and salt.
In a mixing bowl cream the butter and the peanut butter*. Add the sugars and beat until creamy and smooth. Add the eggs and vanilla, and beat until just combined. Add the flour mixture and the milk chocolate chips, and beat until no streaks of flour are visible.
Pour the melted chocolate over the dough and drag a wooden spoon through. You want to just marbleize, not combine. Leave streaks of chocolate.
Drop the dough in 1 ½-tablespoon mounds 2 inches (5cm) apart onto ungreased baking sheets (I didn’t read this and lined my baking sheets with baking paper). Bake for 23 minutes, or until just set but still soft. Rotate the baking sheets, top to bottom, halfway through cooking. Cool on the baking sheet for 30 seconds then transfer to wire racks to cool completely.
* this info was missing on the post so I added the peanut butter in the end, after the flour mixture and the chips. It worked fine.