Скачать с ютуб Ridiculously Big, Thick Peanut Butter Chocolate Chunk Cookies в хорошем качестве

Ridiculously Big, Thick Peanut Butter Chocolate Chunk Cookies

These are the biggest, fattest peanut butter chocolate chunk cookies you'll ever make! My recipe is simple and loaded with chunks of semisweet chocolate in every bite. Recipe: https://sugarspunrun.com/peanut-butte... Ingredients 1 cup unsalted butter, softened (226g) 1 cup creamy peanut butter (260g) 1 cup light brown sugar, firmly packed (200g) ½ cup granulated sugar (100g) 1 egg + 1 large egg yolk 1 teaspoon vanilla extract 3 cups all-purpose flour (375g) 1 Tablespoon cornstarch ½ teaspoon baking soda ¾ teaspoon salt 8 oz chocolate bars, coarsely chopped (226g) Sea salt for sprinkling on top, optional Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Baking sheet (Affiliate Link): https://amzn.to/36AXRkO Hand Mixer (Affiliate Link): https://amzn.to/3Xk9qYv Instructions 00:00 Introduction 00:28 Combine butter, peanut butter, and sugars in a large mixing bowl and use an electric mixer to beat until light and fluffy. 01:36 Add egg, egg yolk, and vanilla extract and stir until combined. 02:17 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt. 02:49 With mixer on low-speed, gradually stir dry ingredients into wet until completely combined (be sure to scrape the sides and bottom of the bowl and no dry spots should be remaining). 03:28 Add chopped chocolate and use a spatula to stir into the cookie dough until well-incorporated. 05:10 Cover bowl with plastic wrap and refrigerate for 30 minutes. While dough chills, preheat oven to 350F (175C) and line baking sheets with parchment paper. 05:20 Once dough is chilled, remove from refrigerator and scoop into large 2 ½ 0 Tablespoon-sized balls and roll between your palms to make a smooth ball. 06:03 Place on parchment-lined baking sheets, spacing cookies at least 2” apart. 06:15 Transfer to 350F (175C) oven and bake for 13-15 minutes (edges may be just beginning to turn light golden brown). Allow cookies to cool completely on baking sheet before removing and enjoying. Notes Peanut Butter You could use crunchy or creamy peanut butter. I recommend using classic peanut butter and not the “natural” sort that separates, as the cookies won’t turn out as shown with natural peanut butter. Chocolate I like to use semisweet chocolate bars but you can use milk chocolate or your favorite type of chocolate instead. Storing Cookie dough may be prepared in advance and refrigerated (tightly covered) for up to 5 days. Baked cookies will keep in an airtight container at room temperature for up to one week. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/