Jumbo Chocolate Peanut Butter Chip Cookies
In a large mixing bowl combine the dry ingredients: all purpose flour, bread flour, cocoa powder, baking powder, salt & baking soda. Give the ingredients a quick whisk to mix them together. Set the bowl aside.
In a separate, large mixing bowl combine the dark brown sugar, granulated sugar, & peanut butter. Mix together using a handheld mixer or stand mixer fitted with a paddle attachment on medium speed for about 1 to 2 minutes until both sugars and peanut butter are combined. Add in the eggs and vanilla extract and continue to mix just until combined. Turn the mixer to low speed and slowly add the dry ingredients, mixing just until combined. Cookie dough will be thick and slightly dry. Fold the peanut butter chips into the cookie dough. Use a 1/2 cup measuring cup to scoop out the balls of dough. You should get four large cookies and one slightly smaller from one batch of cookie dough. Place the balls of cookie dough on a baking sheet and cover with plastic wrap. Let the cookies chill in the refrigerate for at least 2 hours before baking.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place 3 or 4 of the cookie dough balls on the baking sheet, giving them 2 to 3 inches of space in between each cookie. These cookies don’t spread very much when they’re baking but since they are so big give them a little extra space. Bake for 10 to 12 minutes. Cookies will seem under baked but will continue to bake as they cool. Allow cookies to cool for at least 20 minutes before serving so they have time to set and firm up.
Reese’s peanut butter chips – you can use any kind of peanut butter chips you’d like but reese’s seems to have the best peanut butter flavor. I don’t have an exact measurement for the peanut butter chips used because this recipe requires a lot. Simply use one full bag of peanut butter chips and then eyeball half of a second bag.