These ARE (My) Mother's Cookies

Recently we were here.

It rained. But not nearly enough to ruin our fun.

We used this...

And ate this...

Among other things.

But these... my (say it with me now) baker-cook extraordinaire mother, she made these...

And you should too! This weekend. Delicious with vanilla ice cream or a cup of coffee (trust me) - so no matter your version of fall weather, you have no excuse.

Peanut Butter Chocolate Chunk Cookies
adapted slightly from the Barefoot Contessa
yield: 24 to 30 large cookies

1/2 lb unsalted butter, softened
1 1/2 c light brown sugar
2/3 c sugar
2 extra-large eggs, room temperature
2 tsp vanilla extract
1 c smooth peanut butter
2 1/2 c all-purpose flour
1 tsp baking powder
1 tsp kosher salt
1 lb good semisweet chocolate chunks
sugar, for finishing

Preheat the oven to 350 degrees.

In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter; mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks.

Drop the dough on a baking sheet lined with parchment paper, using 1/4 cup measure. Dip the base of a glass with a flat bottom into the remaining sugar; using the sugared glass, flatten the dough lightly. Then press the tines of a wet fork in both directions. Bake for exactly 17 minutes (the cookies will seem underdone). Do not over-bake.


Oh - and of course these girls... they joined us, too.