Prep 20 mins
Cook 20 mins
Below is the decoded recipe that bakes at home just like the bakery delight.
- 8 1⁄2 ounces cake flour
- 8 1⁄2 ounces bread flour
- 1 1⁄4 teaspoons baking soda
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons coarse salt
- 1 1⁄4 cups unsalted butter
- 1 cup creamy peanut butter (specifically, Shop N Save house brand)
- 10 ounces light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1⁄4 lbs semi-sweet chocolate chips
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Cream butter, peanut butter, and sugars together.
- Add vanilla and eggs one at a time, mixing well after each addition.
- At a low speed add dry ingredients and mix until just combined, about 10 seconds.
- Add chocolate chips and mix as little as possible to evenly distribute.
- Chill dough if desired.
- Scoop 6, 3 1/2 ounce (the size of a racket ball) onto baking sheet lined with parchment. Lightly sprinkle top with sea salt and bake at 350 for 15 to 20 minutes. Will spread to 5-6", so leave ample room. Cookies will still be soft, but beginning to brown.
- Transfer sheet to a wire rack for 12 minutes to cool (DO NOT REMOVE COOKIES).
- Transfer cookies to rack to complete cooling.
Thanks to pic a chef I picked this recipe to make.
Made them for my DH office & they did not last.
These are the best!
Will be making them again.
Nothing like Nancy B's cookies, not even close!! In fact frozen cookie dough is ten times better than this, at a fraction of the cost.
Nothing beats Nancy B's but I am going to try this! BTW...they aren't $10 a dozen...they are $12 a dozen. I love her sign. Chocolate Chip Cookie $1, 1 dozen $12!