Dani's Chocolate Chip Recipe (with a Touch of Peanut Butter)
Your life-long quest for the best chocolate chip cookie recipe has finally come to an end! These cookies are soft and fluffy on the inside with the perfect crust on the outside.
Equipment
- Stand Mixer
- Wax Paper
- Baking Sheet
Ingredients
- 1 cup cold butter cut into cubes
- 1 cup brown sugar
- 1/2 cup sugar
- 1/2 cup peanut butter
- 2 eggs
- 3 cups flour
- 1 1/2 tbsp cornstarch
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 cups chocolate chips high quality
- 3/4 cup shredded coconut optional
Instructions
- In a large stand-mixer, cream together the cold butter, brown sugar and sugar for 4 minutes or until creamy.
- Add peanut butter and eggs; mix well.
- Stir in cornstarch, baking soda and salt until combined.
- Add chocolate chips, coconut and flour and mix just until combined.
- Layout 2 squares of wax paper and divide dough in half over each. Form your dough into logs that are between 2-3" wide (however wide you want your cookies). Roll wax paper up and freeze dough for at least 4 hours.
- When you're ready to bake your cookies preheat oven to 400-degrees.
- Unwrap your cookie dough and cut the logs into 3/4"-thick discs. Place on your cookie sheet.
- Bake for 9-11 minutes. Cookies should be barely golden on the edges and still look gooey in the middle.
- Let cookies rest for at least 30 minutes before eating. Trust me, it's worth the wait!
Notes
Baking time is very important to achieve the perfect cookie. Pay special attention to what your cookies should look like when they're finished cooking (barely golden on the edges and gooey in the middle).
I prefer Ghirardelli chocolate chips - I do 1 cup 60% Cacoa (Bittersweet) and 1 cup Milk Chocolate Chips!
I prefer Ghirardelli chocolate chips - I do 1 cup 60% Cacoa (Bittersweet) and 1 cup Milk Chocolate Chips!