Cook techniques
Creaming
Creaming is the process of beating together the butter and sugars until light and fluffy. This incorporates air into the mixture, creating a lighter cookie texture.
Mixing
When adding dry ingredients to wet ingredients, mix until just combined. Over-mixing can lead to tough cookies due to gluten development.
Folding
Gently fold in the chocolate chips to avoid crushing them. This technique ensures even distribution without overworking the dough.
Layering
Place a teaspoon of peanut butter in the center of a flattened dough ball and seal it with another layer of dough. This creates a delicious surprise filling in the cookie.
Baking
Bake the cookies until the edges are golden brown but the centers remain soft. This technique ensures a chewy exterior with a gooey center.
Cooling
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents them from breaking and allows them to firm up slightly.
FAQ
Can I use salted butter instead of unsalted?
Yes, but if you use salted butter, consider reducing or omitting the additional salt in the recipe.
What can I substitute for peanut butter?
You can use almond butter, sunflower seed butter, or any nut/seed butter of your choice.
Can I use different types of chocolate chips?
Absolutely! You can use milk chocolate, dark chocolate, or white chocolate chips based on your preference.
How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 3 days or freeze it for up to 3 months. Just make sure to thaw it before baking.
