Ingredients:

  • 320g All-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 170g unsalted butter
  • 185g creamy stabilized peanut butter
  • 200g light brown sugar, packed
  • 100g granulated white sugar
  • 1 large egg, room temperature
  • 1.5 tsp vanilla bean paste or extract
  • 1.5 cups semi-sweet chocolate chips
  • 0.5 cup dark chocolate chunks

Instructions:

  1. Cream the 170g unsalted butter, 200g light brown sugar, and 100g granulated white sugar. Beat for 3 full minutes until the mixture looks pale and has a cloud-like texture.
  2. Mix in the 185g creamy peanut butter, then add the large egg and 1.5 tsp vanilla bean paste. Don't overmix once the egg is in, or you'll lose those air bubbles.
  3. Whisk together 320g all purpose flour, 1 tsp baking soda, and 0.5 tsp sea salt in a separate bowl.
  4. Slowly add the flour mixture to the wet ingredients. Stop as soon as you see the last streak of white flour disappear.
  5. Gently fold in the 1.5 cups semi-sweet chocolate chips and 0.5 cup dark chocolate chunks.
  6. Scoop the dough into rounded tablespoons and place them on a tray.
  7. Place the tray in the fridge for at least 15 minutes. This solidifies the fats so they don't melt instantly in the oven.
  8. Bake at 350°F (180°C) for 10 minutes until the edges are golden and the tops look slightly set but soft.
  9. Let the cookies sit on the hot pan for 5 minutes. Wait until they firm up enough to lift without breaking.
  10. Move them to a wire rack. This prevents the bottoms from becoming soggy from trapped steam.