Search for the Perfect Peanut Butter Chocolate Chip Cookie

They should be soft, moist, chewy, and have a perfect balance of sweet and salty.

This version was much closer to the ideal after they were allowed to cool. Right out of the oven the would barely hold together. The cooled versions are chewy and have a good flavor and did not get crispy. I'd like the consistency to be a little less chewy, more moist and softer. Next time I'll try a little more flour and a little less sugar. Also, I want to try creaming the wet ingredients with the sugar before combining with the dry ingredients.

Version 1.13

Preheat: 300 degrees

Combine 1:

• 2 1/4 cups bread flour
• 1 tsp kosher salt
• 1 tsp baking soda
• 2 cups brown sugar

Combine 2:

• 2 sticks unsalted butter melted medium saucepan low heat
• 1 Cup Creamy Organic Peanut Butter
• 2 egg yolks
• 1/4 cup Milk
• 1 1/2 tsp Vanilla

Mix 1 & 2 Together

Add:

1. 2 cups semi-sweet chocolate chips
2. Shape cookies and then chill
3. Bake for 13 Minutes (Convection)