Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (190g) creamy peanut butter
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1 cup (170g) dark chocolate chips

Instructions:

  1. Beat the softened butter, peanut butter, and brown sugar together on medium-high speed until the mixture looks pale and fluffy.
  2. Add the egg and vanilla extract. Beat on medium speed for 1-2 minutes until the batter is smooth and glossy.
  3. Sift in the flour, baking soda, and salt. Mix on low speed or fold by hand with a spatula just until no streaks of flour remain.
  4. Gently fold in the dark chocolate chips, stopping immediately to avoid over-mixing.
  5. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto lined baking sheets, spacing them 2 inches apart.
  6. Bake for 10-12 minutes. Remove when edges are set and light golden brown, but centers still look slightly underbaked.
  7. Allow cookies to firm up on the hot pan before transferring.