It’s amazing how persuasive food photography can be.  I stumbled upon this recipe from Ambitious Kitchen and after looking at maybe three pictures, my freewill had diminished.  Thereon, the rest of my day was about making a “those cookies” to “this face” connection.  I sped to the grocery store after work, grabbed all of the cookie ingredients with the same fervor as those overzealous assclowns shopping on Black Friday, ran in my house,  and turned on the oven with eight grocery bags looped around my arms and my coat and shoes still on.   All this over a photo

I guess that intense junkie reaction is part of the reason why I cook, why I do anything at all, half of the time.  It’s  “I want to eat that. Now.  Wtf is tahini? wtf is garam masala? Whatever I’ll find it and figure out how to make it”.  It’s impulsive, yes, but that’s how it gets done.

So yeah, the cookies are exactly as you imagine they might be.  Heaven.   I copied the recipe directly from Ambitious Kitchen because it is absolutely perfect the way she made it.

Here it is:

  • 1+1/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon sea salt, plus more for sprinkling
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter at room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tablespoon honey
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon plain greek yogurt or sour cream
  • 1 1/2 cups chocolate chips (I used mini chocolate chips)
  1. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
  2. With an electric mixer, mix the softened butter and peanut butter together until thoroughly blended. Add the sugars and beat until smooth. Next beat in the egg, honey, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently stir in the chocolate chips. Chill dough in refrigerator for at least 30 minutes-1 hour, or place in freezer for 20 minutes.
  3. Preheat oven to 350 degrees F.
  4. Once ready to bake, roll dough into 1-inch balls and place onto ungreased cookie sheet. Bake for 9-12 minutes (depends on size of your cookie) or until cookies begin to turn a tiny golden brown and crisp up around the edges. Do not overbake! Remove from oven and let cool on cookie sheet for 3-5 minutes and sprinkle cookies generously with sea salt. Transfer to wire rack to cool completely or just inhale them like I do. Repeat with remaining dough.




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