Can you believe that we've reached the end of August? It seems like I was just complaining about June coming to an end. Time baffles me. Constantly. I mean, forget the fact that summer flew by like a favourite song (the one you were so excited to find playing, only to discover that it was already half-over). Oh, wait...that's it. That's summer. A song I'm endlessly humming in my head, but never quite tuned into.
I always look forward to summer, but I'm never ready for her arrival.
I spend so much of winter longing for everything warm, and green, and soft willowy-edged afternoons spent in the garden, and messy fruit-stained fingers. And when she (summer) finally arrives, I'm too excited. Everything happens so swiftly, I never feel properly dressed; "Can I put away the socks?" All that anticipation, yet all I can think about is "I can't believe you're really here!" So I remain dumbstruck until about mid-June, and by then I'm already saddened by the fact that I've only a month and a half left. (Because in my neurotic head, August is merely July's buffer.)
Thankfully, this August is not just functional, but also unique. It comes with a blue moon and one of my new favourite cookie recipes.
Nothing cheers me up like a batch of cookies. Who can possibly feel sad with a delicious mouthful of chewy chocolate and peanut butter-y happiness? Chocolate and peanut butter. Just the way the two words feel on your tongue when you say them out-loud. *Chocolate and peanut butter*...starts out thick and chunky, and then turns creamy and smooth. (Unless your fantasy involves chunky PB. Which is perfectly acceptable too.)
I was going to hold off on sharing these for a few more weeks, but they're just too good! (You're welcome.) ;)
These cookies are fudgy, chewy, rich, and just downright perfect. Had I figured out a way to incorporate lemon, I'd be in serious trouble with my jeans and fall clothes (which are already giving me snarky "so, how did that summer 6am running plan go?," looks.)
Happy Labor Day weekend, everyone! Enjoy! xo
Double Chocolate, Double Peanut Butter Cookies
yields about 32-36 cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa (I used Hershey's Special Dark)
3/4 teaspoon baking Soda
1/2 teaspoon salt (you may reduce this amount to 1/4 teaspoon, if you prefer less saltiness)
1/2 cup (that's 1 stick) unsalted butter, softened to room temperature
1/2 cup creamy peanut butter (Please do not use reduced-fat)
1 cup granulated sugar
1 cup tightly packed brown sugar (light or dark)
2 room temperature eggs
1 teaspoon pure vanilla extract
10 oz dark chocolate chips, or chopped chocolate (I used Ghirardelli's 60% cacao choc. chips)
1/2 cup peanut butter chips (feel free to use more!)
Sift the flour and cocoa powder into a large mixing bowl. Add the baking Soda and salt. Whisk everything together and set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, and both sugars together until well-combined and smooth. (About 3-5 minutes on med-high speed.) Add the eggs one at a time, beating for about 1 minute per egg. Add the vanilla and for another minute or two.
Add the flour/cocoa mixture and beat on low speed until just combined.
Using a large wooden spoon or rubber spatula, fold in the chocolate and peanut butter chips until they're evenly dispersed throughout the dough.
Cover the bowl tightly with plastic wrap and chill for at least 4 hours. [Note: I let mine chill overnight out of habit. And because I'm apparently, a masochist.]
When you're ready to bake, preheat the oven to 350 F. Line baking sheets with parchment paper.
For each cookie, measure out a rounded Tablespoon. Roll each one into a ball and place on prepared sheets. (Allow about 1-inch of space between cookies.)
Bake for 8-10 minutes, or till the edges are just set. [Note: My cookies were just right after 9 minutes. Initially, the cookies may look a bit raw in the middle but they will firm up once they have cooled.]
Remove the sheet from the oven and allow the cookies to rest for about 10 minutes before carefully transferring them to a cooling rack.
Devour and be happy.
adapted from The Girl Who Ate Everything