Bakery Style Peanut Butter Chocolate Chip Cookies | Ambitious Kitchen

By Ambitious Kitchen · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. Melt the butter in a large saucepan over medium heat, whisking constantly. Once it foams, keep whisking until it turns golden amber and smells nutty, then immediately pour into a bowl and let cool for 10 minutes.
3. Whisk the cooled brown butter with the peanut butter, brown sugar, egg and egg yolk, honey and vanilla until smooth and thick.
4. Stir in the flour, baking soda and salt until combined. Fold in chocolate chips if using.
5. Scoop the dough, roll into golf-ball-sized balls, roll them in granulated sugar and place at least 2 inches apart on the sheet. For medium cookies, use about 2 tablespoons of dough per ball instead. Press 6 to 7 extra chocolate chips into each large cookie (3 to 4 for smaller ones).
6. Bake large cookies for 12 to 16 minutes, or smaller ones for 8 to 10 minutes, until the edges are just turning golden and the cookies look set. Do not overbake.
7. Sprinkle with sea salt if desired. Cool on the sheet for 10 minutes, then move to a wire rack to finish cooling. Repeat with the remaining dough.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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