Best Chocolate Chip Cookie Recipe | VIRGINIA WRIGHT, Author

Ingredients

1/2 cup white granulated sugar
1/2 cup brown sugar
1-cup creamy peanut butter
2 tsp pure vanilla
1 large egg
1 tsp baking powder
1/8 tsp sea salt
1-cup chocolate chips (or chocolate chunks)
3/4-cup walnuts or pecans, chopped (optional)

Instructions

Preheat oven to 350° F.
Cream peanut butter and sugar, until creamy and fluffy. Add vanilla, egg, baking powder, and salt in a large mixing bowl until thoroughly blended. Stir in chocolate chips and walnuts.
Roll dough into 1-1/2 inch balls (approximately the size of a golf ball). *For easier handling, the dough can be refrigerated for about thirty minutes prior to making into balls.
Place dough balls on a baking sheet lined with parchment paper; 2 inches apart.
Flatten each ball with the tines of a fork.
Bake at 350° F, for 10-12 minutes, or until the cookie is puffed up and lightly browned on the bottom. Do not overcook, or your cookie will be rock hard.
Take cookies out of the oven, place the whole baking sheet on a wire cooling rack, and let cookies cool on pan for ten minutes–this prevents crumbling. Then take a spatula to remove cookie to wire rack and let cool for 15 minutes more; store in an airtight container.

Recipe: Flourless Peanut Butter-Chocolate Chunk Cookies

Summary: For those of us out there who want a peanut butter chocolate chunk cookie

but want or need to watch our wheat intake. This flourless cookie is a delicious alternative for chocolate chip peanut butter cookie recipes except (without) the flour. I’m a cookie person; love a cookie hot out of the oven with a cup of coffee. This has become the cookie of choice in our home! It’s delicious and easy to make, plus flourless.

Ingredients

2 tsp. pure vanilla
1/2 cup white granulated sugar
1/2 cup brown sugar
1 large egg
1-cup creamy peanut butter
1 tsp. baking powder
1/8 tsp. sea salt
1-cup chocolate chunks (or chocolate chips)
3/4-cup walnuts or pecans, chopped (optional)
1/2 cup raw crystallized sugar to roll cookie balls in (optional)

Instructions

Mix all ingredients in order given. Refrigerate dough for thirty minutes for easier handling. Roll dough into balls; dip all sides in raw sugar (optional).
Line a baking sheet with parchment paper.
Place balls on a cookie sheet and flatten with the tines of a fork.
Bake at 350 degrees for 10-12 minutes.
Take cookies out of the oven and place the whole cookie sheet on cooling rack and let cookies cool on baking sheet for ten minutes–this prevents crumbling. Then remove to wire rack. Store in an airtight container.

Cooking note: When I first started making these cookies I rolled the cookie ball in crystallized sugar–just like my grandmother used to do with her peanut butter cookies–however, since then, while the grandchildren prefer the extra sugar…I do not. My tastes have changed, and I have learned to cut back on my sugar intake. In addition to this, for all those who do not know me, it is my preference to buy all ingredients “Organic” where I can. If I can’t find organic chocolate chunks, I buy organic chocolate chips. Baking powder is not an item I have found in our local organic stores, however, I do buy it aluminum-free. I use sea salt as well. All other ingredients organic as well.