Ingredients:
- 1 cup creamy peanut butter
- 1cup light brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 6 ounces semi sweet, dark, or bittersweet chocolate, chopped (1 cup semi-swett chocolate chips may be substituted)
In an electric mixer combine peanut butter, brown sugar, egg and vanilla and beat on medium speed until no longer gritty; about 3 minutes. Add baking soda, mix well. Pour in chocolate chunks and stir until barely combined. You don't want to crush the chocolaty goodness! Move dough to an airtight container and refrigerate for at least 2 hours, and no more than 5 days before baking.
Preheat oven to 350, and cover a baking sheet with parchment paper. (The cookies have enough oil in them already, so don't grease a pan.) Line two cookie sheets with dough mounds and slightly press in the middle. Don't over squish!
Bake for 8-10 minutes, until edges are set, even if the middle is slightly underdone. The cookies in the picture were bakes for 9 minutes, and are chewy all around. I would not recommend cooking over 10 minutes.
found at http://www.loveveggiesandyoga.com/
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