Chocolate Peanut Butter Chip Cookies
1 stick butter, room temperature
1/2 cup shortening, room temperature
4 ounces unsweetened chocolate
3/4 cup white sugar
1 cup brown sugar
2 teaspoon vanilla
2 eggs, room temperature
1 1/4 cup flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1 bag peanut butter chips
In a double broiler, melt the baking chocolate and then set aside to cool.
Preheat the oven to 350 degrees.
Beat the butter and shortening together, then add in the sugars.
Add each egg in one at a time until combine then add in the vanilla.
Add in the melted chocolate. Scrape down the sides so everything is incorporated well.
In a separate bowl add the dry ingredients.
Lightly whisk to get the lumps out, then add it to the wet ingredients in halves. Don’t over beat the flour, just a quick pulse to combine.
Fold in the peanut butter chips.
Refrigerate dough over night or for two hours to a plumper cookie.
Use a cookie scooper and scoop twice, stacking the dough balls together to make a larger cookie.
Cook for 10-11 minutes… until cookies still have a small doughy middle.
Remove from oven and let them sit for another 10 minutes.