SunButter Chocolate Chip Cookies
Description
We ate A LOT of peanut butter chocolate chip cookies growing up…and I can’t believe I haven’t posted a (SunButter) version yet! Sally was the perfect source for yet another perfect cookie – enjoy!
Ingredients
2 1/2 c. (313 g) flour AND 1/2 t. salt
1 t. EACH baking powder AND baking soda
1 c. (227 g) butter, room temperature
1 c. (200 g) sugar AND 3/4 c. (150 g) packed brown sugar
2 eggs, room temperature AND 2 t. vanilla
1 jar (454 g) SunButter, stirred (this is about 2 cups)
2 c. (360 g) + chocolate chips
1/2 c. sunflower seeds – optional – next time I’d like to try roasted and salted
Instructions
Measure and whisk together the 4 dry ingredients and set aside. Using your electric mixer, cream together the butter and both sugars for a couple of minutes until smooth, then add in the eggs and beat on high for about a minute. Scrape down the sides of the bowl, and add in the vanilla and SunButter and beat on high again to combine well.
Add in the dry ingredients and mix on low until there’s no trace of flour, then pour in all of the chocolate chips and mix again – the dough will be thick and softer than your usual cookie dough. This is where Sally suggests chilling the dough for at least an hour, but I always like to roll the balls first. I used a regular (2 tablespoon) cookie scoop and placed all of the dough balls on a couple of plates to refrigerate – you could also refrigerate until firm, then bag them and freeze them for very easy cookie treats another day.
Chill the dough balls for at least an hour and when you decide to get baking, preheat the oven to 350 and line a couple of large baking sheets with parchment. Space out the cookie balls to give them room to spread and then gently press/flatten each one a titch – I like to use a fork like I do with traditional SunButter/ peanut butter cookies. Bake for 12 to 14 minutes until the edges are lightly browned but the middles still look soft. Leave the cookies to rest on the baking sheet for about 15 minutes before carefully removing them to a rack to cool completely. Amazing warm! But they also freeze beautifully!
