P.S. Click here to listen to a wee bit of his music.
b) The kitchen-aid I was spoiled with has been moved into a new home (a family moved out of our community). Therefore, I will be buff from all this mixing soon enough. Yippee.
Also, it’s sunny again today. You know what that means? I’m going to stop boring you with my chatter and give you this recipe so I can enjoy some outside work (and possibly even outside reading-oh ya).
Giant Peanut Butter Chocolate Chip Cookies
makes 12 large cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
pinch of freshly grated nutmeg
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter- crunchy or smooth, but not natural
1 cup light brown sugar (packed)
3/4 cup sugar
2 large eggs
1 1/2 cup chocolate chips, whatever kind you have on hand
1/2 cup granulated sugar for rolling cookies
Position the racks to divide the oven into thirds and preheat to 350 degrees F . Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, baking powder, salt and nutmeg.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl (it’s how the cool kids are mixing these days), beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chocolate chips. You’ll have a soft a pliable dough.
Pour the 1/2 cup sugar into a small bowl. Put on latex gloves (it helps the dough not stick to your fingers, until that’s how you like it), and grab about 3-4 heaping tablespoons of dough. Roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the baking sheet, leaving 2 inches between them. Gently press the dough so it’s flat on top, but not too much. They will spread a fair mount whilst baking. Bake the dough for 12 minutes, rotating the sheets from top to bottom and from front to back at the midway point. When done, the cookies will be lightly colored and still be a little soft. Let the cookies cool on the baking sheet for a minute before transferring them to a cooling rack. Cool to room temperature.
Repeat with the remaining dough, making sure to cool the baking sheets between batches.
Source: adapted from Joy the Baker