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Tuesday, November 16, 2010

Want to Learn How to Bake? Get Pregnant.

Until I got pregnant, I hadn't baked one thing since finishing my baking courses at culinary school.  It bores me to no end that you basically just mix up the ingredients, pop it in the oven, and cross your fingers.  Usually, the finger crossing doesn't even work for me.  Now that this pregnancy has given me a major sweet tooth, you can pretty much assume that there is at least one baked good around the house these days.  Most recently I made Peanut Butter Chocolate Chip Cookies from the Magnolia Bakery in New York and I can say with absolute certainty that this, my friends, is a top 5 cookie.  


Peanut Butter Chocolate Chip Cookies

The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside.

  • 1¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
  • ¾ cup sugar
  • ½ cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • ½ cup peanut butter chips
  • ½ cup chocolate chips
  • For sprinkling: 1 tablespoon sugar, regular or superfine
  • 1. Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
  • 2. In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. 

    3. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
  • Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.



3 comments:

  1. you have my mailing address. i expect to have some by the end of the week, thanks.

    ReplyDelete
  2. yum, there were delicious, especially for the breakfast on saturday!!!

    ReplyDelete
  3. Crissy, I already sent them to Ridge Wind. Sorry if you don't get them.

    ReplyDelete