Salted Double Chocolate Peanut Butter (Print-Friendly Version)

Decadent double chocolate and peanut butter delight with a salted twist to satisfy sweet cravings.

# Ingredients Required:

→ Dry Ingredients

01 - 125 grams all-purpose flour
02 - 50 grams unsweetened cocoa powder
03 - 2.5 milliliters baking soda
04 - 1.25 milliliters salt

→ Wet Ingredients

05 - 115 grams unsalted butter, softened
06 - 100 grams granulated sugar
07 - 55 grams light brown sugar
08 - 1 large egg
09 - 130 grams creamy peanut butter

→ Add-ins

10 - 170 grams semi-sweet chocolate chips
11 - Sea salt for sprinkling

# Detailed Directions:

01 - Preheat oven to 175°C and line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.
03 - Beat softened butter with granulated sugar and light brown sugar until light and fluffy, approximately 3 minutes.
04 - Add the egg and creamy peanut butter to the butter and sugar mixture; mix until smooth.
05 - Gradually add the dry ingredients into the wet mixture on low speed until just combined.
06 - Gently fold in the semi-sweet chocolate chips to the dough.
07 - Drop dough mounds about 5 centimeters apart onto prepared baking sheets; sprinkle with sea salt as desired.
08 - Bake for 10 minutes or until edges are set but centers remain soft; transfer to wire racks to cool.

# Helpful Advice:

01 - For enhanced depth, substitute semi-sweet with dark chocolate chips.
02 - Dough can be refrigerated up to 2 days prior to baking.
03 - A light sprinkle of sea salt heightens the cookie’s sweetness.

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