- 8
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup vegetable shortening or coconut oil
- 1 teaspoon baking soda
- 1 large egg plus 1 large egg yolk, at room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1 cup firmly packed dark brown sugar
- 1 cup smooth peanut butter
- 4 tablespoons ( 1/2 stick) salted butter, at room temperature
- 1 1/2 cups (9 ounces) chocolate chips
Preparation
Step 1
Position oven racks in top third and center of oven and preheat oven to 325 degrees. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
In medium bowl, whisk together flour, baking soda, and salt. In large bowl, beat brown sugar, butter, and shortening with electric mixer set on high speed until combined, about 1 minute. Beat in egg, followed by egg yolk and vanilla. Add peanut butter and mix well. With mixer on low speed, mix in flour mixture, just until combined. Mix in chocolate chips.
Roll dough into 30 walnut-sized balls. Arrange about 2 inches apart on prepared baking sheets. Using dinner fork, press an X into top of each cookie, flattening it to about half of its original thickness. Refrigerate remaining dough balls on plate while you bake the first batch.
Bake, rotating positions of sheets from top to bottom and front to back halfway through baking, until cookies are golden brown, about 20 minutes. Let cool on baking sheets for 5 minutes. Transfer to wire cooling rack and let cool completely. Repeat with remaining dough balls, using cooled baking sheets.