Preparation time: 10 minutes
Chilling time: 2 hours
Baking time: 10 to 12 minutes
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What tastes better than chocolate or peanut butter? Those two heavenly flavors combined in this decadent little cookie. If you don’t want to bake all 12 cookies right away, shape the dough into balls and freeze a few for later baking. For best results, use regular or mini chocolate chips rather than the large size. This recipe calls for only one flour (rather than a blend of flours); use it to experiment with new flours.
Makes 12 cookies
1. In a small microwave-safe bowl, heat ¼ cup of the chocolate chips, the peanut butter, and butter on Low power in the microwave oven for about 30 seconds, until melted. Stir; set aside to cool.
2. In a separate small bowl, with an electric mixer on low speed, beat the egg, sugar, flour, baking soda, xanthan gum, and salt until well blended. Beat in the melted chocolate mixture until no flour streaks remain. Stir in the walnuts and remaining chocolate chips. The dough will be soft. Refrigerate, covered, for 2 hours.
3. Place a rack in the middle of the oven and preheat the oven to 375°F. Line a 9x13-inch baking sheet (not nonstick) with parchment paper.
4. Shape the dough into 12 walnut-sized balls and place on the baking sheet at least 1½ inches apart. Bake just until the tops start to crack, 10 to 12 minutes. Do not overbake. Cool the cookies 2 minutes on the baking sheet on a wire rack, then use a thin metal spatula to transfer the cookies to the rack to cool completely.
MAKE-AHEAD CHOCOLATE–PEANUT BUTTER COOKIES To freeze the dough for baking later, place the dough balls on a parchment-lined baking sheet and place in the freezer. When frozen, transfer the balls to a freezer-safe container and freeze for up to 1 month. When you’re ready to bake, thaw the dough balls and bake as directed on a parchment-lined baking sheet.
Per cookie: 135 calories; 2g protein; 7g total fat; 1g fiber; 18g carbohydrates; 16mg cholesterol; 20mg sodium