I am NOT a recipe developer. I’ve been cooking for over 20 years, and much of what I do is alter a written recipe according to my tastes and what I have on hand. And then try to write it down for you after the fact! If I’m not baking or making cocktails, I don’t measure much!
This recipe is adapted from Emeril Lagasse’s 20-40-60 Cookbook
INGREDIENTS makes 24 cookies
1 cup natural peanut butter (we got ours fresh ground from EarthFare – just peanuts, no salt or sugar)
1/2 cup natural cane sugar
1/2 cup light brown sugar
1 tsp. vanilla
1/2 cup semisweet chocolate chips
Preheat oven to 350. Arrange 2 racks in the center of your oven.
Beat egg in a medium bowl. Add the remaining ingredients and stir with a wooden spoon until well combined. Divide dough into 24 portions, about 1 heaping tbsp. each. Roll batter into smooth balls and place on ungreased cookie sheets 1 inch apart. Gently flatten with the tines of a fork in two directions to make the signature cross-hatch pattern. Bake for 10-12 minutes, rotating the cookie sheets half-way through and the pans front to back. Let sit for a couple of minutes then remove to cooling rack.
I’d love to know what you think!
When making desserts like this, my key is to use the best quality ingredients I can find…organic sugars, pastured eggs, natural peanut butter, etc. Of course you can make it with standard grocery store ingredients but that dials down the nourishment factor a bit.
May your days be truly delicious and satisfying!