Sugar and salt, chocolate and peanut butter–what else could you possible crave? How about all that together, still warm from the oven? These are addictive. To counteract my lack of self-discipline, I have found that baking just one sheet at a time and storing the remaining cookie dough in the freezer is a viable solution. This recipe comes from smittenkitchen via food52.com
Makes about 40 cookies
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter at room temperature
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cups creamy peanut butter (not all natural)
1/2 cup unsalted peanuts or other nuts (I have used chopped pecans)
1 cup semi-sweet chocolate chips
coarse sea salt or fleur de sel for sprinkling on cookies
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
In a large bowl, beat butter and sugar with an electric mixer on medium-high speed until fluffy. Beat in eggs and vanilla. Beat in peanut butter until just combined. Beat in dry ingredients until just combined. Stir in nuts and chocolate chips.
Drop 1 heaping tablespoon of cookie dough two inches apart (as they will spread). Top each cookie with a few sea salt crystals.
Bake cookies for 12-14 minutes, until the edges are firm. The centers may be a bit soft but they’ll firm up as they cool. Transfer to a wire rack to cool. Devour while still warm. Leftovers can be cooled completely before storing in an air-tight container for up to 5 days.