Ingredients
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1 1/2 cups flour
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1/2 cup unsweetened cocoa powder, sifted (do not use Dutch cocoa)
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3/4 teaspoon baking soda
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1/4 teaspoon salt
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1 cup butter, softened
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1 cup white sugar
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1/2 cup packed light brown sugar
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2 teaspoons vanilla
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1 (10 ounce) package peanut butter, baking chips (can use less)
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1 1/4 cups semi-sweet chocolate chips
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1 large egg
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1 large egg yolk
Instructions
- Set oven to 350°.
- Set oven rack to middle position.
- Prepare a lightly greased baking sheet.
- In a bowl sift together flour, cocoa, baking soda and salt.
- In another bowl with an electric mixer beat together butter and both sugars until light and fluffy.
- Beat in egg and egg yolk and vanilla until well combined.
- Beat in flour mixture just until combined (the dough will be thick).
- Stir in both baking chips.
- If desired you can refrigerate the dough until ready to bake.
- Drop the dough by tablespoons about 2- inches apart onto cookie/baking sheet.
- Bake for 10-12 minutes, or until cookies are just set and begin to crack on top.
- Cool cookies on sheets for 1 minute and then transfer to racks to cool completely.