Peanut Butter Chocolate Chip Cookies

• 5-1/3 ounces, weight Sugar (granulated Or Confectioners')
• 1/2 cups Milk, Lukewarm
• 5-1/3 ounces, weight Butter, Softened At Room Temperature
• 1-7/8 ounces, weight Chunky Peanut Butter, Softened
• 1/2 teaspoons Salt
• 1 teaspoon Vanilla Extract
• 2 cups Wheat Flour/ All Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 3-5/8 ounces, weight Chocolate Chips

1. Preheat oven to 370 F.
2. Meanwhile, take a bowl and mix together the sugar, milk, butter, peanut butter, salt and vanilla extract. Mix until fully combined.
3. Add the flour into a separate bowl and mix in the baking soda and baking powder. Mix well.
4. Now slowly add the dry mixture (1/2 cup at a time) into the bowl with the liquid batter and fold it in. Then fold in the chocolate chips.
5. Take a baking sheet (or 2) and grease it. With the help of a spoon, take a spoonful of the cookie dough and put it on the baking tray to form cookies. Try and keep the scoops of dough about 2 cm apart (the dough will rise and spread while baking). You may flatten it out a bit to even the surface.
6. Put the tray in the heated oven and let the cookies bake for about 30 minutes. Check on them a couple of times during the bake time. And if you have put multiple trays in the oven at the same time, make sure to exchange the top tray with the bottom once to make sure all the cookies are evenly baked. If needed, let them bake for another 15 minutes to get golden brown.
7. Once done, remove pans from oven and move the cookies from the baking sheet to a cooling rack and let them cool down completely. Your PB chocolate chip cookies are ready!

weight sugar, milk, weight butter, weight chunky peanut butter, salt, vanilla, flour, baking soda, baking powder

Taken from tastykitchen.com/recipes/breads/peanut-butter-chocolate-chip-cookies-10/ (may not work)