SC Johnson Family Economics Blog
Friday, October 07, 2011

Double Peanut Butter Chocolate Chip Cookies | Family Economics

By Erin

I recently stumbled upon a New York Times article about the science and history of how chocolate chip cookies became so popular and why.

The article revealed an important theory when baking chocolate chip cookies. I have tested this theory out a few times with different batches of dough and it seems to be true!

Theory: Cookies bake to perfection, perfectly crispy on the edge and gooey in the middle, only after the dough has had at least 24 hours to sit in the fridge. The article even suggests letting the dough sit for up three days before baking.

The reasoning: Waiting allows the wet ingredients to soak into the dry ingredients. When given the proper amount of time to do this, the cookie will bake to perfection.

If you are a lover of the peanut butter and chocolate flavor combination, then I highly recommend conducting an experiment of your own to see if this theory stands true for you. Test it out with this double peanut butter chocolate chip cookie recipe!

cookie doughIngredients
•    1 3/4 cup flour
•    1 teaspoon baking soda
•    1/2 teaspoon salt
•    1 cup butter (2 sticks), softened
•    1/2 cup all-natural peanut butter
•    1/4 cup white sugar
•    3/4 cup brown sugar
•    1 teaspoon vanilla extract
•    1 egg
•    1 cup chocolate chips
•    1 cup candy-coated peanut butter candy

Directions

1.    In a small mixing bowl, whisk together the flour, baking soda and salt.

2.    With a stand mixer or large mixing bowl, beat together the butter, peanut butter, white sugar, brown sugar, vanilla and egg until it’s smooth.

3.    Gently beat in the dry ingredients until the dough forms. Add in the chocolate chips and the candy-coated peanut butter candy.

4.    Place a piece of wax or parchment paper on a clean surface and spoon the dough onto the middle of the paper. Form the dough into a long log and then fold the paper over the dough, wrapping it inside the paper. Let the wrapped dough sit in the refrigerator for at least 24 hours before slicing and baking.

5.    If you’d like to freeze the dough, I recommend letting it sit in the fridge for 24 hours, then transferring it to the freezer.

6.    To bake, preheat the oven to 350 degrees Fahrenheit and cut the dough into 1/4 inch circles. Bake in the pre-heated oven for nine to 11 minutes. If baking from frozen dough, bake for 10 to 12 minutes. Cool the cookies on a cooling rack before serving. 

I challenge you to let your cookie dough sit in the fridge for at least a day to see if you discover a difference in the way the cookies bake. Try it and let me know how it works out for you. I’d love to hear your thoughts!

What are some of your cookie dough recipes?

8 Comments so far

Post a comment

On Monday, October 24, 2011, Robin wrote

These are awesome! They taste like peanut butter fudge wrapped up in a cookie. MMMMMM!

On Friday, October 07, 2011, Rose in NY wrote

I'm a believer! Most years I make the cookie dough ahead of time for Christmas and do the baking all at once. I make double batches of Vanishing Oatmeal cookies from the Quaker Oat box, Toll house cookies and a few others. I then put the dough into 1 gallon freezer bags, flatten out to force the air out and make it perfectly square, it is about 1.5 inches thick. When I'm ready to bake in a couple days, I cut the bag down the front, open the sides like opening a book and cut the dough into 1" squares. I bake them on parchment paper and they come out perfectly each time. I toss the bag and viola, dishes are done

On Friday, October 07, 2011, Jackie from momonamission wrote

Perhaps that's why my freezer whole wheat chocolate chip cookies get rave reviews too. I never knew this info, thnx

On Friday, October 07, 2011, Kristia wrote

If I let the cookie dough in the fridge, it will be gone in less than 2 hours. 4 sets of hands would be picking at it the whole time, including mine. That would be quite a challenge for my family.

On Friday, October 07, 2011, Christie wrote

But how to actually have cookie dough left after it's been sitting in the fridge calling me for 24 hours?

On Friday, October 07, 2011, Linda wrote

"I challenge you to let your cookie dough sit in the fridge for at least a day..." Definitely a challenge as I'm not sure it would last that long. I'd probably have to do it when I wouldn't be home while it sat in the fridge tempting me to eat it raw. Disclaimer: I don't recommend eating raw cookie dough with non-pasteurized eggs for anyone but myself.

On Friday, October 07, 2011, Shonda from WA wrote

Wow, I never knew that. I'll have to give it a try, although, when I make cookies I want to eat them right away!

On Friday, October 07, 2011, kanganroos wrote

With 7 people in my house, unattended cookie dough usually equals GONE cookie dough! LOL I will have to try to test this theory tho. We have actually frozen dough before to help with the Christmas rush. :)

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