1 cup plus 6 tablespoons flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup unsalted butter at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 egg at room temperature
1 teaspoon vanilla
1/2 cup dry roasted, lightly salted peanuts
6 oz semisweet chips
Preheat the oven to 350. Lightly grease or spray with baking spray 3 cookie sheets. In a medium sized bowl combine flour, salt, and baking soda. In a large bowl, cream the butter and both sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter. Once combined, add chips and peanuts and distribute evenly using the mixer on the lowest setting. Form cookies by dropping 1 tablespoon of dough on the sheet two inches apart. Smoosh them down a little then bake until light brown, about 10-12 minutes. They might look a little shiny on top, but that is okay, they will “set” as they cool. Remove to wire rack and cool.
Yields: approx. 30 cookies, depending on size
It’s a three borough day today: we’re staying in Staten Island, we are going to visit Matt’s grandma in Park Slope, Brooklyn and we are ending up at a friend’s house for dinner in Manhattan. We wanted to bring dessert to dinner tonight and wanted it had to be some thing that could withstand travel. Cookies seemed to be the answer and these are amazing! A little salty and sweet and chocolate-y. The peanuts are less on the nose than walnut and something both adults and children would enjoy. I can’t imagine why there aren’t peanut and chocolate chip cookies in every bakery. Something Slashfood might address on their nut day?They are that good!