1 teaspoon vanilla extract or 1 tablespoon vanilla sugar
170 g flour
2/3 teaspoon baking soda
2/3 teaspoon baking powder
a small pinch of sea salt
50 g chocolate chips or chopped chocolate
Preparation
Bring the butter, peanut butter, and egg to room temperature. Line a large baking sheet with parchment paper. Preheat the oven to 175°C.
Put the softened butter, peanut butter, and cane sugar in a bowl. Beat for about 5 minutes until the mixture is lighter and fluffier. Add the egg and vanilla, and beat for another 3 minutes.
In a separate bowl, mix the all-purpose flour with the baking soda, baking powder, and salt. Add this mixture to the beaten batter and stir with a spoon, or mix briefly until smooth. Add the chocolate chips and fold in gently.
Place spoonfuls onto the baking sheet, spacing them apart. You can portion the dough with an ice cream scoop (1 scoop) or a regular tablespoon (2 tablespoons), without flattening it; on the sheet, the dough should form a dome or mushroom-cap shape, and it will spread out during baking.
Place in the preheated oven and bake for about 15 minutes, until the edges and tops of the cookies are baked through but the centers are still slightly soft. They will firm up more only after cooling.
