This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.
posted by poetserene <email@example.com>
I usually credit recipes, but I have no idea where I got this one. One
time, I tried candied ginger instead of chocolate. The texture was a
bit odd, but the cookies were yummy.
Comments [in brackets] are mine.
(about a dozen cookies or so)
* 1/2 cup (1 stick) unsalted butter, room temperature [I use
* 1/2 cup sugar, granulated [I use turbinado or maple sugar]
* 1/2 cup packed brown sugar, light or dark
* 3/4 cup peanut butter, any kind
* 1 large egg [I use a mashed banana or NRG Egg Replacer]
* 1/2 teaspoon pure vanilla extract [Tried the fake stuff once; it
* 3/4 teaspoon baking soda fork-sifted into:
* 1 cup minus 1 tablespoon unbleached all-purpose flour
* 5-6 ounces good semisweet chocolate, coarsely chopped, optional
Preheat oven to 350 degrees F. With electric mixer, cream the first
four ingredients until light and fluffy. Add egg and vanilla and mix
on medium speed until combined. Add flour mixture to the rest, beating
just until everything is combined.
Fold in chocolate chunks with a wooden spoon or spatula, being careful
not to overmix.
Form dough into 12 or 14 balls and flatten slightly onto a nonstick
baking sheet [I use a regular sheet sprayed with non-stick
spray]. Bake until golden brown, 18 to 20 minutes [I take them out
after 15-17; maybe it's my oven.]
Cool on a wire rack.
[Eat cookies while they're cooling because you have no self-control.]
Store in an airtight container.