Recipe information
Yield
Makes about 55 cookies
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
3/4 teaspoon baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla
1 2/3 cups (a 10-ounce bag) peanut butter chips
1 cup semisweet chocolate chips (about 8 ounces)
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Into a bowl sift together flour, cocoa powder, baking soda, and salt. In a bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in egg and vanilla until combined well. Beat in flour mixture until just combined and stir in chips.
Step 3
Drop dough by tablespoons about 2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until cookies are just set and begin to crack on top, about 12 minutes. Cool cookies on sheets on racks 1 minute and with a spatula transfer to racks to cool completely.
