Chewy Chocolate Peanut Chip Cookies

Chewy chocolate peanut butter chip cookies are the inverse of the classic chocolate chip cookie. Cocoa powder is built right into the dough, and the chips themselves are peanut butter flavor instead. The result is a soft, almost brownie-like cookie with bursts of creamy peanut butter sweetness in every bite.

The chew comes from a few small choices. A higher ratio of brown sugar to white pulls extra moisture into the dough. Pulling the cookies at 9 minutes while the centers still look slightly underbaked is what gives them that pull-apart pillowy middle. Let them finish setting on the hot pan for 2 minutes before moving them.

A third of a cup of cocoa is enough to color the dough deeply but not so much that it dries out. Use unsweetened natural cocoa for that classic American chocolate-cookie flavor, or Dutch-process for a darker, more refined taste.

Chef Tips

• Soften the butter properly. It should give to a finger but not look greasy. Over-softened butter spreads into flat cookies.
• Don’t overmix once you add the flour. Stir just until no streaks remain to keep the cookies tender.
• Use a tablespoon scoop for uniform cookies that bake at the same rate.
• Store with a slice of bread in the container. The cookies stay chewy for days.

Variations

• Swap peanut butter chips for white chocolate chips for a sweeter contrast.
• Press a few flakes of sea salt into the tops just before baking to amplify the chocolate-peanut combo.
• Use half cocoa, half melted dark chocolate in the dough for an even fudgier crumb.