Tuesday, January 24, 2012
Chocolate Chip Cookies with a Twist
Regular readers know I (Janet) am fairly cookie-obsessed. I love to bake them and I love to eat them. This past weekend it was snowing here in the Northeast, a time when I always feel particularly cozy baking up a storm.
There was just one little problem: I'm in the middle of my annual purification cleanse, which basically means taking a bunch of supplements, drinking a lot of water, and eating mostly fruits and vegetables. Notably not on the list are cookies.
But I really wanted to bake. The question was would I be able to refrain from eating one of these little numbers warm from the oven or perhaps sneaking an errant chocolate chip or two from the batter?
Welllllll, no. I did eat one cookie, and it was damn good. I'm pretty sure my detoxifying liver and kidney will recover.
As for the recipe, it's a good one. I added a little twist that I heartily recommend: cinnamon. Seriously. Give it whirl and let us know what you think.
Cinnamon Chocolate Chip Peanut Butter Cookies
about 3 dozen
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 sticks unsalted butter, room temperature
1/2 cup smooth or chunky peanut butter (I used a little of each)
1 cup packed light brown sugar
1/2 cup sugar
1 1/2 cups semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 teaspoons vanilla
Put the butter and peanut butter in a bowl and mix until smooth. (If you're using an electric mixer that would be about 2 minutes.) Add the sugars and mix some more. Mix in the eggs. Add the flour, baking soda, salt and cinnamon and mix until just combined. Fold in the chocolate chips, peanuts and vanilla and mix well. Refrigerate for about 15 minutes.
Heat the oven to 350 degrees. Roll the dough into small balls and place on a baking sheet. Flatten slightly with your hand or a fork. Bake until golden, about 13 minutes. Transfer to a rack to cool.