Ingredients:

  • 1.5 cups (190g) all-purpose flour, sifted
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup (115g) unsalted butter, room temperature
  • 0.5 cup (130g) creamy peanut butter
  • 0.5 cup (100g) granulated sugar
  • 0.5 cup (100g) light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 cup (170g) milk chocolate chips

Instructions:

  1. Preheat the oven to 350°F (180°C). Note: Starting with a fully calibrated oven ensures the baking soda activates immediately.
  2. Sift the flour, baking soda, and salt together in a medium bowl. Note: This aerates the dry base for a lighter crumb.
  3. Cream the 0.5 cup butter and 0.5 cup peanut butter together until unified. Note: This creates a stable fat base before adding sugars.
  4. Add both sugars and beat on medium high for 3 minutes. Note: Beat until the mixture is pale and slightly fluffy.
  5. Incorporate the room temperature egg and vanilla extract. Note: Scrape the sides of the bowl to ensure full emulsification.
  6. Mix in the dry ingredients on low speed. Note: Mix until no white streaks of flour remain—do not overwork.
  7. Fold in the 1 cup milk chocolate chips using a spatula. Note: Hand folding prevents the chips from breaking or staining the dough.
  8. Scoop 1 inch balls of dough onto the prepared baking sheets. Note: Space them 2 inches apart to allow for lateral expansion.
  9. Bake for 10 minutes. Note: Bake until the edges are just set but the centers look soft.
  10. Cool on the pan for 5 minutes before transferring. Note: The carryover heat finishes cooking the center without drying it out.