Archive for March, 2012

  • 1 cup peanut butter, creamy or crunchy
  • 1 cup baking sugar replacement (recommended: Splenda)
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla


Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into tablespoon balls. Place the balls on the prepared baking sheet. With a fork, press a crisscross on each cookie. Bake for 12 minutes. Cool slightly before removing from pan.


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Full Recipe:


  • 1 pound unsalted butter
  • 1 3/4 cups granulated sugar
  • 2 1/4 cups packed light-brown sugar
  • 4 large eggs
  • 3 cups plus 2 tablespoons pastry flour
  • 3 cups bread flour
  • 1 tablespoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon pure vanilla extract
  • 2 pounds bittersweet chocolate, coarsely chopped

Half Recipe:

  • 2 sticks unsalted butter
  • 3/4 cup + 2 Tbls granulated sugar
  • 1 cup + 2 Tbls packed brown sugar (I prefer dark)
  • 2 Large Eggs
  • 1 1/2 cup + 1 Tbls pastry flour
  • 1 1/2 cup nread flour
  • 1/2 Tbls salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 Tbls pure vanilla extract
  • 1 pounds bittersweet chocolate, coarsely chopped

I broke this out into a half recipe because the original makes almost 6 dozen cookies and will almost over fill a standard size blender. The reduced ingredients makes a much more manageable dozen to a dozen and a half.

– Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
– In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
– Add eggs, one at a time, mixing well after each addition.
– Reduce speed to low and add both flours, baking powder, baking soda, vanilla, salt, and chocolate; mix until well combined.
– Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
– Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
– Cool slightly on baking sheets before transferring to a wire rack to cool completely.


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