Giant Chocolate-Peanut Butter Chip Cookies
We conducted a scientific experiment this week.
You may remember us mentioning that we have not been feeling the chocolate love lately. We haven’t been craving it and feel kind of sick when we do eat it, and many of you commented that you also had a huge chocolate aversion during the first trimester of pregnancy and that it had gone away by the 15th or 16th week. Since we're now into our 15th week, we thought we would give chocolate another try. We started small over the weekend with some gourmet chocolate-covered pretzels. Honestly? We could have eaten the entire box. We love pretty much anything salty covered in chocolate.
Then, for the real test. We made the most enormous, thick, chewy, fudgy and brownie-like cookies we could find. We ate one (well, half of one – they’re gigantic), and… oh our gosh, did we enjoy it!
We're still not craving chocolate, but we're definitely warming back up to it again, and these cookies were a fantastic way to dive back into chocolate land. We started with half of a cookie, and kept going back and breaking off little pieces of the remaining half. We think that’s certainly a positive sign!
Just looking at these cookies, you wouldn’t suspect that they are incredibly thick. All you have to do is break one in half to see what a substantial cookie this is! We threw in a lot of peanut butter chips because, of course. However, you could use regular chocolate chips, white chips, nuts, whatever you’re in the mood for. Get ready to pour a glass of milk and totally indulge!
One year ago: Peanut Butter Lover’s Ice Cream
Two years ago: Rainbow Ribbon Jello
Three years ago: Straightforward From-scratch French Fries
Five years ago: Butter Pecan Ice Cream
Six years ago: Beef Wellington
Giant Chocolate-Peanut Butter Chip Cookies
Yield: 9 to 12 cookies large cookies Enormous, fudge-like chocolate cookies loaded with peanut butter chips.- 2¼ cups (281.25 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon (0.25 teaspoon) kosher salt
- 1 cup (227 g) unsalted butter, cut into cubes, chilled
- 1¼ cups (250 g) granulated sugar
- 2 eggs
- ½ cup (43 g) Dutch-process cocoa powder
- 1 teaspoon vanilla extract
- 2½ cups (425 g) peanut butter chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- Using an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape the sides of the bowl, then add the eggs one at a time, scraping the sides of the bowl as needed. Add the cocoa powder and vanilla extract, then beat on medium speed until fully incorporated, about 1 minute, stopping to scrape the sides of the bowl once. Reduce the mixer speed to low and add the flour mixture, beating only until incorporated. Fold in the peanut butter chips with a rubber spatula and give the dough a final mix with the spatula to ensure all of the ingredients are wholly incorporated.
- Divide the dough into 9 (giant) or 12 (large) equal portions. Roll each into a ball and place on the prepared baking sheet. Pat the tops of the cookies ever so slightly (don't press down too hard).
- Bake for 16 to 20 minutes, or until the tops of the cookies feel set when touched lightly. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for up to 4 days.
Notes
Nutritional values are based on one serving
- Yield: 9 to 12 cookies very large cookies
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
Ingredients
- 2¼ cups ( 281.25 g ) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon ( 0.25 teaspoon ) kosher salt
- 1 cup ( 227 g ) unsalted butter, cut into cubes, chilled
- 1¼ cups ( 250 g ) granulated sugar
- 2 eggs
- ½ cup ( 43 g ) Dutch-process cocoa powder
- 1 teaspoon vanilla extract
- 2½ cups ( 425 g ) peanut butter chips
Method
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- Using an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape the sides of the bowl, then add the eggs one at a time, scraping the sides of the bowl as needed. Add the cocoa powder and vanilla extract, then beat on medium speed until fully incorporated, about 1 minute, stopping to scrape the sides of the bowl once. Reduce the mixer speed to low and add the flour mixture, beating only until incorporated. Fold in the peanut butter chips with a rubber spatula and give the dough a final mix with the spatula to ensure all of the ingredients are wholly incorporated.
- Divide the dough into 9 (giant) or 12 (large) equal portions. Roll each into a ball and place on the prepared baking sheet. Pat the tops of the cookies ever so slightly (don't press down too hard).
- Bake for 16 to 20 minutes, or until the tops of the cookies feel set when touched lightly. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for up to 4 days.
