In a bowl, whisk together flour, soda, powder and salt. Set aside.
Cream butter and sugar only just until a smooth paste forms. This is critical for thick and chewy cookies.
Beat the egg into the creamed butter mixture, scraping down the sides of the bowl and really making sure it is incorporated. Add the peanut butter and beat until smooth.
If using a stand mixer, reduce the speed to low and slowly add the dry ingredients a bit at a time. I never wait until it all incorporates before adding more, but you don’t want to overwhelm the batter either. Easy does it! Add the flour mixture in small additions, slowly. You don’t want flour to get everywhere! It usually takes me 5-7 additions, and I only mix each until just barely incorporated.
Once all the flour has mixed in, add the chocolate chips and mix briefly for even distribution.
Scoop or roll the cookie dough balls.
Chill completely or bake immediately. They even bake like a dream from frozen. The option to chill or not chill is beautiful!
Preheat the oven to 325°F and bake until they are golden brown around the edges and no longer doughy in the center. From frozen this will take a solid 15 minutes. Baking from room temperature will be a little shy of 10 minutes.
Cool on a wire rack and enjoy. Or just enjoy. No judgment!
Technique – For the thickest, chewiest cookies, just barely cream the peanut butter and sugars. Variations – You can use dark brown sugar instead of light brown sugar, but not 100% granulated white sugar. Crunchy or natural peanut butter are possible substitutions, but be careful when measuring your flour!Storage – Store these cookies in an airtight container at room temperature or frozen. They will keep up to 10 days at room temperature or several months frozen.
All images and content are copyright protected. Please do not use images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thanks!