Cl Sweet And Salty Peanut Chocolate Chunk Cookies Recipes

SWEET AND SALTY PEANUT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350°.
• Place peanuts in a small baking pan. Bake for 8 minutes or until lightly toasted.
• Combine flour, baking powder, and baking soda. Set aside.
• Place sugars and butter in a large bowl. Beat at medium speed until well blended. Add vanilla and egg, and mix until combined. Add flour mixture to sugar mixture, beating at low speed until blended. Stir in peanuts, chocolate chips, and salt.
• Drop dough by teaspoonfuls about 2 inches apart on sprayed or lined baking sheets. Bake for 10 minutes, until edges are lightly browned. Cool on pans for 5 minutes, then cool completely on wire racks.

SALTY PEANUT CHOCOLATE CHIP COOKIES

Steps:

• Using a microwave oven or in a small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder and baking soda. Fold in chocolate morsels and peanuts.
• Refrigerate bowl of cookie dough for 20 minutes. Meanwhile, heat oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.
• Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2-inch thick (slightly less than 3 tablespoons of dough for each cookie). Place cookies on baking sheet 1 1/2 inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will lose their chewiness as they cool.
• Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.

SALTY CHOCOLATE CHUNK COOKIES

Steps:

• Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
• Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
• Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1" apart. Sprinkle cookies with sea salt.
• Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely. DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.

CL-SWEET AND SALTY PEANUT CHOCOLATE CHUNK COOKIES

Steps:

• Place nuts in a small baking pan. Bake at 350° for 8 minutes or until lightly toasted; cool. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt. Drop dough by teaspoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

SWEET AND SALTY PEANUT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350°.
• Combine flour, baking powder and baking soda stirring well with a whisk.
• Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips and salt.
• Drop dough by teaspoonfulls. Bake 350° for 10 minutes or until cookies are pale golden brown.