This wasn't supposed to be cheesy. It just happened.
As I've mentioned before, I plan out what I'm going to bake each week a few months at a time. Partially because I want to make sure that I plan for upcoming holidays/birthdays/etc., but mostly because I'm just obsessive that way.
After the holidays were over, I was really looking forward to trying some recipes that had been put on the back burner during The Time of Baking Only Things That Involve Cinnamon Or Pumpkin.
I needed two things as soon as possible.
1. yellow cake with fudge frosting
2. anything with chocolate and peanut butter in it
As I was making these cookies, I was thinking about how I really should have made something to celebrate Stephen's and my six-year anniversary, which happens to be this week.
(Six years?! I'm guessing we'll be notified of our common law marriage any day now.)
And then I realized.
Two separate cookies rolled together into one cookie. What could be more perfect? Slash completely cheesy.
But the unintended timeliness is just a bonus. These cookies are incredible. Soft, chewy, and intensely flavorful.
The best peanut butter cookie I've ever had + the best double chocolate chip cookie I've ever had.
And combined? They're a perfect match.
Marbled Peanut Butter Double Chocolate Chip Cookies
Inspired by Bakergirl & Adapted from Baking Illustrated
For the double chocolate chip cookie dough:
2 cups all-purpose flour
1/2 cup dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
28 ounces semisweet chocolate chips, divided
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee
1/2 cup + 2 tablespoons unsalted butter, softened
1 & 1/2 cups brown sugar, packed
1/2 cup granulated sugar
For the peanut butter chocolate chip cookie dough:
2 & 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
1 cup peanut butter
2 large eggs
2 teaspoons vanilla extract
1 cup dry-roasted salted peanuts, finely ground
1 & 1/2 cups milk chocolate chips
1. Preheat the oven to 350°F. Line several baking sheets with parchment paper.
2. Make the double chocolate chip cookie dough:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Measure out 16 ounces of the chocolate chips (about 2 & 2/3 cups) into a microwaveable container. Melt the chocolate by microwaving in 30-second intervals, stirring after each interval.
- Combine the eggs, vanilla, and instant coffee in a small bowl, and beat lightly with a fork.
- Using a hand mixer, beat the butter at medium speed in a large bowl for about 1 minute. Add the sugars, and beat about one minute more. Gradually add the egg mixture and beat at low speed until fully incorporated into the butter and sugar.
- Add the melted chocolate and beat at medium speed for about one minute. Scrape the sides and bottom of the bowl with a rubber spatula.
- Add the dry ingredients to the wet ingredients and mix at low speed just until combined. Stir in the remaining 12 ounces of chocolate chips (about 2 cups) by hand.
- Cover the bowl with plastic wrap and let the dough stand at room temperature for about 30 minutes.
3. While the chocolate dough is resting, make the peanut butter chocolate chip dough:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Using a hand mixer, beat the butter at medium speed in a large bowl for about 1 minute. Add the sugars, and beat about two minutes more, or until light and fluffy.
- Add the peanut butter and beat until incorporated. Add the eggs one at a time, mixing well after each. Add the vanilla, and mix until combined.
- Add the dry ingredients to the wet ingredients and mix at low speed just until combined. Gently stir in the ground peanuts and chocolate chips by hand.
4. To make marbled cookies: Scoop each dough into 1-ounce balls (rounded tablespoons). Take one ball of each dough, press them together, and roll them gently into a large ball with your hands. Repeat with the remaining dough balls. Place the balls onto the prepared cookie sheets about three inches apart and bake for 14-16 minutes, rotating the pans halfway through. The cookies are done when the edges are set. The middles will look underbaked, but they will firm up as they cool. Cool the cookies on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.
5. To bake each cookie dough separately: Scoop each dough into 1-ounce balls (rounded tablespoons). Place the balls onto the prepared baking sheets about two inches apart and bake for 10-12 minutes, rotating the pans halfway through. The cookies are done when the edges are set. The middles will look underbaked, but they will firm up as they cool. Cool the cookies on the baking sheets (the peanut butter cookies for about 5 minutes; the chocolate cookies for about 10 minutes) before transferring them to a wire rack to cool completely.
Peanut butter dough makes about 55 cookies; chocolate dough makes about 60 cookies.