A Time for Thanks with Peanut Butter Chocolate Chip Cookies
When you call and order Lake Champlain Chocolates, you typically just speak to those of us in Sales. We take the orders, tell you when they’ll ship, when they’ll arrive and how much it is going to cost. What we don’t tell you is what goes on behind the scenes. You wouldn’t even imagine what goes into getting boxes of gourmet chocolates from the hands of our professional chocolatiers to your doorstep, and as quickly as possible.
While there are dozens of people and several departments for us to thank on a daily basis, this week the wonderful group in Shipping deserved an extra special “Thanks” for their efforts and mad-dashing to get all of our Chocolate Turkeys to your Thanksgiving table on time.
Peanut butter must have been on my brain, because armed with a family-sized jar, I went to work to create a Peanut Butter Chocolate Chip Cookie recipe worthy of our fantastic Shippers. My first try seemed to have worked, because after letting the peanut butter-lover I live with lick the spoon, I had a hard time keeping him away from the kitchen. Here’s what I came up with…
1 cup smooth peanut butter
1 stick unsalted softened butter
¼ cup sugar
¾ cup firmly packed brown sugar
1 ½ tbsp vanilla
1 ½ cups flour
½ tsp baking soda
½ tsp baking powder
½ cup of Lake Champlain Chocolates 34% or 54% chocolate chips
Additional white sugar for rolling, optional
Preheat oven to 350º. Line two baking sheets with parchment paper.
With an electric mixer on low speed, cream together butter and peanut butter in a large mixing bowl. Add sugars and blend. Add egg and vanilla and mix until just incorporated.
In a separate small bowl, whisk together flour, baking soda & baking powder. Add to wet mixture and blend well.
Switch to a wooden spoon and fold in your chocolate chips of choice. I used our 54% dark chocolate chips, but either milk, dark or extra dark would be phenomenal.
Roll cookies into small balls and coat in sugar if you choose. Place on parchment-lined baking sheets. Use a fork to create a criss-cross pattern. Bake for 12 minutes, rotating sheets halfway through baking time. Allow to sit on baking sheet for five minutes before transferring to cooling racks.
Yields approximately 40 cookies