a cool rainy thursday in nyc is the perfect day to bake! actually, any day is perfect for this easy combination of amazing flavors of peanut butter, chocolate and salt. we adapted this from an over ten year old bon appetit recipe found on epicurious.
also, check out what we've been up to lately:
- the spring issue of sweet paul magazine is out. we were happy to be a part of the kids issue developing & shooting 'freeze it' and especially enjoyed eating the strawberry shortcake ice cream sandwiches!
- hopefully you didn't miss andrew's latest work in the march issue of martha stewart living like these tasty cocktails, zucchini nut bread cookie sandwiches (and a fun stop motion video on the ipad), and lucinda's uncorned beef which we will definitely be making next week!
- i styled a great lamb article in the april/may issue of fine cooking and really enjoyed the roasted loins with mustard herb crust for dinner after the shoot!
- check out the blog at kosher.com, a great client we've been developing recipes for each month.
have a great weekend!
Salted Peanut Butter Chocolate Chunk Cookies
makes 2 dozen
1 1/2 cups all purpose flour
1/3 cup old- fashioned oats
1 tsp baking soda
1/4 teaspoon salt
1 cup smooth peanut butter
1 cup brown sugar
1 stick unsalted butter, room temp
1/4 cup honey
1 large egg
1 tsp vanilla extract
5 ounces milk chocolate chips
2 tbs maldon salt
in a medium bowl, mix flour oats, baking soda and salt together. in the bowl of an electric mixer fitted with the paddle attachment, cream together peanut butter, sugar and butter until fluffy. add honey, egg and vanilla extract and mix until smooth. add dry ingredients in two additions and stir in chocolate. refrigerate dough 30 minutes or until no longer sticky.
preheat oven to 350 degrees F. roll a heaping tablespoonful of dough with your hands to make a ball and place on greased baking sheet, placing 12 on each sheet. using hands or the bottom of a glass, press balls down slightly so cookie is about 1/4-inch thick. sprinkle with maldon salt and bake 11 to 13 minutes or until beginning to brown but still slightly soft to the touch. cool on baking sheets for 5 minutes and then transfer to a wire rack to cool completely. enjoy!