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17 lines
1.8 KiB
Plaintext
17 lines
1.8 KiB
Plaintext
>> source: https://www.jessiesheehanbakes.com/2015/02/10/salty-milk-chocolate-peanut-butter-cookies/
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>> serves: 16
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Combine the @bread flour{260%g}, @baking soda{1%tsp}, @baking powder{1/4%tsp}, and @salt{1.25%tsp} in a #medium-large bowl{} and #whisk{} to fully incorporate the ingredients. Set aside.
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In the bowl of a #stand mixer{}, fitted with the paddle attachment, beat the @unsalted butter{168%g}, @granulated sugar{50%g} and @light brown sugar{250%g} on medium to medium high speed until fully incorporated and lightened in color, about 3 to ~{5%minutes}, scraping the bowl, as needed.
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Add the @vegetable oil{49%g} and @vanilla{1%Tbsp} and beat until incorporated, another 1 or ~{2%minutes}, again, scraping as needed. On low speed, add the @egg{1} and @egg yolks{2} all at once and mix until just combined, scraping as needed. Add the @creamy peanut butter{202%g} and mix until just combined, again.
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With the mixer still on low, add the dry ingredients all at once, and mix until only some of the flour is incorporated into the wet batter (less than ~{1%minute}). Turn off the machine and continue mixing by hand with a #rubber spatula{}.
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Scoop the dough into 60 g balls and place the scooped dough on a #parchment{} lined #baking sheet{}. Cover with #plastic wrap{} and refrigerate for 24 to 48 hours (or even 72).
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When you are ready to bake your cookies, preheat the oven to 375°F. Roll your scooped dough in granulated sugar, and sprinkle the tops with Maldon sea salt. Place the cookies on a parchment-lined cookie sheet and bake the cookies for exactly 12 minutes, rotating after 6.
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Place the cookie sheet on a cooling rack and lightly press each cookie with a spatula to flatten. let cool and enjoy. Cookies will keep at room temp tightly covered for up to 3 days or up to a month frozen.
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