Equipment
- 1 stand mixer or hand mixer
- 3 bowls
- 1 Whisk
- 1 offset spatula
Ingredients
Chocolate Cookies
- 113 grams salted butter, melted
- 300 grams light brown sugar, lightly packed
- 2 large eggs, room temperature
- 180 grams all purpose flour, spooned and leveled
- 52 grams unsweetened cocoa powder, spooned and leveled
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 4 oz peanut butter cups, roughly chopped
Peanut Butter Frosting
- 264 grams (1 cup) creamy peanut butter
- 56 grams salted butter, softened
- 1 tsp vanilla extract
- 120 grams powdered sugar, spooned and leveled
Chocolate Ganache
- 113 grams dark chocolate chips
- 120 mL heavy whipping cream
Method
Chocolate Cookies
- Preheat the oven to 350F/177C convection (325F/163C conventional) and line a large cookie sheet.
- In a medium bowl, combine the melted butter with the brown sugar and egg. Whisk aggressively, for 2-3 minutes, until it lightens in color.113 grams salted butter melted, 300 grams light brown sugar lightly packed, 2 large eggs room temperature
- Add the flour, cocoa powder, baking powder and salt and use a rubber spatula to fold the dough just until the flour is almost combined.180 grams all purpose flour spooned and leveled, 52 grams unsweetened cocoa powder spooned and leveled, 2 tsp baking powder, 1/2 tsp fine sea salt
- Add the chopped chocolate and fold until all the flour is combined and the chocolate is evenly distributed.4 oz peanut butter cups roughly chopped
- Scoop the dough into 14 round balls with a 2 ounce cookie scoop. Roll them so they're smooth and then place five per pan.
- Bake for about 6 minutes then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape and finish baking for another 6 minutes. Then bang them on the counter and scoot them with the biscuit cutter again. Allow them to cool to room temperature
Chocolate Ganache
- Place the chocolate chips in a small bowl and set aside.113 grams dark chocolate chips
- Place the cream in a small pot over medium-low heat and gently heat hit until it's simmering.120 mL heavy whipping cream
- Pour the hot cream over the chocolate chips and cover with a lid or towel. Let it rest for a few minutes and then mix until it’s smooth.
- Allow the ganache to cool for 10-20 minutes while you make the peanut butter frosting.
Peanut Butter Frosting
- Place the peanut butter and butter in a small or medium pot over medium-low heat and whisk until they're completely melted and combined.264 grams (1 cup) creamy peanut butter, 56 grams salted butter softened
- Add the vanilla and powdered sugar and whisk it together until it's completely smooth.1 tsp vanilla extract, 120 grams powdered sugar spooned and leveled
- Spread on top of the cookies. I had just enough for the 14 cookies.
- I like to freeze the cookies with the peanut butter frosting for a few minutes before topping with the chocolate ganache. It's not essential but it helps the chocolate set quicker without running off the edge.
- Spoon the cooled-but-still-runny chocolate ganache on top of the chilled peanut butter frosting and top with some sea salt flakes and some peanut butter cup chunks.
Nutrition
Calories: 360kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 35mgSodium: 151mgPotassium: 247mgFiber: 4gSugar: 32gVitamin A: 241IUVitamin C: 1mgCalcium: 71mgIron: 3mg