The Race to a New Chocolate Chip Cookie

It took ten years for me to master my mom's chocolate chip cookie recipe. The process taught me baking, chemistry, and the importance of precision and exploration in the kitchen. They were my first baking love. But I want to master new recipes this year and I'm on the hunt for a go-to chocolate chip cookie. I'll be experimenting and sharing over the next few weeks.



Today's cookies were made with a recipe involving peanut butter and a little sea salt. The flavor was rich and crisp with a salty and sweet aftertaste that I love. They were easy on the taste-buds.

The shape and texture of these cookies reminded me of the moon. So I made a lunar calendar with phases of a cookie. Wouldn't this be a fun poster?


Ingredients

• 1 cup cake flour
• 1 cup bread flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoon salt
• 1 1/4 cup unsalted butter
• 1 cup creamy peanut butter
• 1 1/4 cup light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 lbs. semisweet chocolate chips

Directions

• Sift flour, baking soda, powder and salt in a stainless steel bowl and set aside
• Cream butter, peanut butter and sugars together
• Add vanilla and eggs one at a time, mixing well after each
• Add dry ingredients until just combined
• Add chocolate chips and mix with a wooden spoon until evenly distributed
• Chill dough for at least one hour
• Scoop 1/8 cup dough onto baking sheet and sprinkle top with sea salt. Bake at 350 degrees for 15-18 minutes until the sides begin to brown
• Remove the baking sheet and place on wire rack to cool for 12-15 minutes ON BAKING SHEET and then transfer cookies to wire rack to finish cooling completely