Another winner I found on Pinterest. I used the Special Dark cocoa powder for the chocolate cookies. The chocolate dough is very, very soft and messy, so make sure you chill the dough before forming the cookies and in between batches. I made smaller cookies than the recipe calls for (1 Tbsp. of each dough) and they worked great!
-Sally's Baking Addiction
Chocolate
Cookie Dough
•
1/2 cup (1 stick) unsalted butter, softened to
room temperature
•
1/2 cup sugar
•
1/2 cup light brown sugar (or dark brown)
•
1 large egg
•
1 teaspoon vanilla extract
•
1 cup all-purpose flour
•
1/2 cup + 2 Tablespoons unsweetened cocoa powder
•
1 teaspoon baking soda
•
1/2 teaspoon salt
•
2 Tablespoons milk (almond, cow's, soy, or
half-and-half)
•
1 cup dark chocolate chips (or semi-sweet or milk
chocolate)
Peanut
Butter Cookie Dough
•
1/2 cup (1 stick) unsalted butter, softened to
room temperature
•
1/2 cup light brown sugar (or dark brown)
•
1/4 cup sugar
•
1 large egg
•
3/4 cup creamy peanut butter
•
1 teaspoon vanilla extract
•
1/2 teaspoon baking soda
•
1 and 1/4 cups all-purpose flour
•
1/4 teaspoon salt
•
1 cup dark chocolate chips (or semi-sweet or milk
chocolate)
Instructions
1.
Make the chocolate dough: Cream the butter and
sugars together with a hand or stand mixer on medium speed until light and
fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla
until combined, scraping down the sides as needed. In a separate bowl, combine
the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet
ingredients. The dough will be very thick. With a spoon or rubber spatula, mix
in the milk and then fold in the chocolate chips.
2.
Make the peanut butter dough: Cream the butter
and sugars together with a hand or stand mixer on medium speed until light and
fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter,
egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix
in the baking soda and flour. Do not overmix. Fold in the chocolate chips.
3.
Chill both doughs for at least 1-2 hours. 2 hours
is preferred.
4.
Preheat oven to 350F degrees. Line cookie sheet
with silicone baking mat or parchment paper. Measure 2 Tablespoons of peanut
butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie
dough. Roll into a ball. Smoosh the two balls together and roll them into 1
large ball. Repeat for each cookie. The chocolate cookie dough will get onto
your hands, so wash/wipe them after you roll each cookie. It is important the
chocolate cookie dough is chilled or else it will be even more messy.
5.
Bake the cookies for 11-12 minutes, not exceeding
13 minutes. The cookies will look very soft, puffy, and almost undone. Allow
the cookies to cool on the cookie sheet and they will continue to
"bake" and set up. As they cool, the cookies will firm up. Cookies
remain fresh (and soft) for up to 10 days in an airtight container.
