1cupchocolate chips175g. Reserve some for topping.
Cream butter and sugar: Cream together the room temperature butter (65-67F/18-19C) with brown sugar and white sugar, for 2 minutes with a handheld or stand mixer on medium speed. Then add in peanut butter and cream 30 seconds more.
Eggs and vanilla: Add in the egg and vanilla extract and mix to combine.
Fold in dry ingredients: Mix together flour, salt and baking soda and add to the butter mixture. Fold together using a spatula. Do not mix more than necessary. Add in chocolate chips or chocolate chunks and fold some more
Chill the dough: Cover the bowl and let the dough rest in the refrigerator for at least 1 hour, preferably overnight. This will prevent the cookies from spreading. For maximum flavor, let the dough chill in the fridge for 24-72 hours.
Prepare cookies for baking: Take your dough out of the fridge and let it warm up for 10 minutes. Prepare a baking sheet with parchment paper. Start rolling your dough into balls of about 1 tbsp of dough each. Place 8-9 cookie balls on each baking sheet. Add some extra chocolate chips on top of each cookie, slightly pressing them down, to make that classic chocolatey look of your cookies.
Pre-heat oven: Pre-heat your oven to 350F (180C), and while you do that, place the cookie balls on a plate in the freezer. Optional step, but that way the dough will be really chilled once baking, also to prevent spreading the cookies too much.
Bake and cool: Bake one sheet of cookies at a time, on the middle rack for about 10 minutes or until the edges are a little golden but the middle feels a little under baked. Let them rest on the baking sheet for 5 minutes to firm up before cooling on a cooling rack.
I recommend reading the full blog post to read troubleshooting baking cookies. How to freeze cookies: Make little balls of the dough, place on a baking sheet or plate. Let them freeze for at least one hour, or until the cookie dough balls are frozen. Once they are, place them in a ziplock bag. Remember to write what kind of cookies, how long to bake them and date on the bag. To bake frozen cookies: Place them on a parchment lined baking sheet, and let them rest in room temperature while you pre-heat your oven. Add some extra chocolate chips on top if you wish, and bake for an extra minute or two (depending on how long they sat at room temperature). Already baked cookies: Place them on a baking sheet, not touching each other, and let them freeze until solid. Then place them in a ziplock bag. Now you can just take them out whenever you want. To re-heat pop them in the oven at 250F (120C) for about 4-5 minutes or to warmed through. Can also be stored in air-tight containers, but they will lose their characteristic crisp edges. Did you make the recipe? Tag @thegingerwithspiceon Instagram, I'd love to see! Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.
Find the recipe here: https://www.gingerwithspice.com/peanut-butter-chocolate-chip-cookies/