I love these cookies! I got the origional recipe from 101 Cookbooks, my favorite food blog. Most of my favorite recipes have come from this site. I find that when I'm looking for a recipe the first place I look is 101 Cookbooks. Heidi's pictures are amazing and the recipes are so easy to follow. She also gives a lot of helpful hints on ways to modify the recipes to fit what you are looking for. Anyway I'm sure a lot of the recipes I share here will be adaptations of recipes I have found on her site.
This summer I made these cookies for the first time and my mom and I love chocolate so I added some mini chocolate chips. But there was not enough chocolate in that batch so this time I added more chocolate. I'm convinced that the more chocolate in something the better! The girls I live with can't get enough of these cookies. If I leave them out they are gone in about 30 seconds.
I have gotten two different consistacies with the dough for these cookies. The first time I got a very loose and almost runny dough. The cookies tasted delicious but the dough was a bit difficult to work with. The next two times I've made them the dough has been tradittional cookie dough consistency. A much easier dough to work with and the cookies taste just as good if not better than the first time.
Peanut Butter Chocolate Chip Cookies
Ingredients:
2 c. flour (I have used whole wheat pastry or unbleached all-purpose)
1 tsp. baking soda
3/4 tsp. fine grain sea salt
1 c. natural peanut butter (the kind that seperates and you have to mix together)
1 c. maple syrup
1/3 c. extra virgin olive oil
1 1/2 tsp. vanilla
3/4 c. - 1 c. chocolate chips
Preheat oven to 350 F.
Mix flour, baking soda, and salt in a bowl. In a separate bowl mix the peanut butter, maple syrup, olive oil, and vanilla. Then add the flour mixture and stir until just combined. Add the chocolate chips and stir a couple more times.
Place somewhat flattened rounded tablespoons about 1 inch apart from each other on a baking sheet.
Bake for about 10 minutes or until the cookies look set and matte instead of glossy.
note: if baking on a glass pan the cookies will take about 2x as long to cook.
