Ingredients:

  • 1 cup Unsalted Butter, softened (225 g)
  • 3/4 cup packed Light Brown Sugar (165 g)
  • 3/4 cup Granulated White Sugar (150 g)
  • 1 cup Smooth Peanut Butter (processed type, e.g., Jif or Skippy) (250 g)
  • 2 Large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 2 1/4 cups All-Purpose Flour (280 g)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt (or less, if using salted butter)
  • 1 1/2 cups Semi-Sweet Chocolate Chips (55-60% cocoa) (250 g)

Instructions:

  1. Prepare the Oven: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugars: In the bowl of the stand mixer, combine the softened butter, brown sugar, and granulated sugar. Beat on medium speed for 3–5 minutes until the mixture is visibly lighter in color and fluffy, incorporating essential air.
  4. Add Peanut Butter: Scrape down the bowl. Add the smooth peanut butter and beat until fully incorporated, about 30 seconds.
  5. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape the sides of the bowl thoroughly.
  6. Add Dry Mix: Reduce the mixer speed to low. Gradually add the whisked dry ingredients until just combined. Stop mixing immediately when the last streaks of flour disappear.
  7. Fold in Chocolate: Remove the bowl from the mixer. Use a rubber spatula to fold in the semi-sweet chocolate chips. Do not overmix.
  8. Chill the Dough (Crucial): Cover the bowl and refrigerate the dough for a minimum of 1 hour, up to 24 hours. This firms the fats and deepens the flavor.
  9. Scoop the Dough: Using a 3-tablespoon cookie scoop, portion the chilled dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between balls.
  10. Shape and Mark: Use a fork to gently press a criss-cross pattern onto the top of each dough ball. Do not flatten the dough completely; just lightly press.
  11. Bake: Bake one sheet at a time for 10–12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly pale and underbaked.
  12. Cool: Allow the cookies to cool completely on the baking sheet for 5 minutes before transferring them to a wire rack. This is vital to allow the center to set.