Thursday, November 6, 2008
peanut butter chocolate madness
I have reservations about sharing this recipe with you. I'm not really sure it's a good idea. These cookies are dangerous. Like, evilly good. Way, way too fast to make. And so darn foolproof that you might be tempted to bake them all the time. Every day, possibly. And then you'll gain ten pounds and hate me.
Sigh. Maybe I should give you more credit. You're not like that, are you? You won't eat one cookie, then sneak another one when no one's looking, then--what the hell--eat three more. And then brush the crumbs on the carpet. Ahem. No, you have willpower and healthy eating habits and can be trusted around a bag of chocolate chips.
So here you go. Go forth and bake. Just keep these babies away from me.
Peanut butter chocolate chip cookies
Even though you might eat your weight in these cookies (by Amy Fritch via Gourmet), they have no butter, oil, or flour. Which sort of offsets the guilt, right?
(Makes about 3 dozen cookies)
1 cup peanut butter (smooth or crunchy)
3/4 cup sugar
1 tsp. baking powder
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease baking sheets (or line them with foil for faster clean-up). In a large bowl, stir together the first four ingredients until smooth. Add the chocolate chips and stir until incorporated into the batter. Roll teaspoons of the dough into balls and arrange about 1 inch apart on baking sheets. Use the tines of a fork to flatten the balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches until puffed and pale golden, about 10 minutes. Cool cookies on baking sheets for at least 2 minutes. They may still be soft and crumbly when you transfer them onto a rack or plate, so do this carefully (I used a pie server to avoid breakage). As the cookies cool, they will get firmer. Store in an airtight container.