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Flourless Peanut Butter-Chocolate Chip Cookies

Posted By Cara On 11/01/2012 @ 1:17 pm In Baking For Others | 12 Comments

Food52′s Kristen Miglore has perfected her Genius Recipes [1] column. Her writing and the recipes she picks out have gotten lots of kudos, but I’d like to add some more – just the way Kristen adds her original kudos to great recipes that may have already made their way around the internet.

When I first starting posting recipes and stories online, I was sure that food writing prized originality above all else. I’d consider posting a recipe for pasta in tomato sauce, but then I’d decide against it. Everyone can figure out how to sauté onion and garlic and add a can of tomatoes. Readers didn’t need to know how I did just that every Sunday night. Right?

And I felt a pressure not to riff off of what other bloggers and writers were baking and braising. It felt like copying. Sometimes, instead of sharing classic recipes, I’d share bizarre ones [2]. For the hell of it, to be different. I had some big wins, like the time I put carrots in cookies [3]. But there are times when I wish I’d developed more straightforward dishes, even if they weren’t the brandest newest meals of all time.

But then at some point I started appreciating, like really appreciating, the creative community around food. I was inspired by the cooking of people I didn’t even know – whose food I’d never even tasted in person. I’d put spin on inspiring recipes I’d found elsewhere, and then watch as readers added their own spins to mine.

Like: I learned about Lemon Posset [4] on Food52 (now that should be a genius recipe!) and poured it into a tart shell I first learned about in Alice Medrich’s cookbooks. That combination became Lemon Posset Tart [5]. The sum belonged to me, even if the parts didn’t.

That’s what cooking is, really. Tweaking and playing around with ingredients in a way that may or may not have been done before. Maybe you’ll hit on a perfect method, maybe you’ll craft a perfect flop. Maybe you’ll simply find another way to do something you’ve done before. I learned when we wrote the book [6] that you can’t copyright a recipe. It’s a formula. What you can put your stamp on is the language and tone and interpretation, giving a voice to a recipe.

You’ve probably seen these flourless peanut butter cookies before. I was re-inspired to make them – and to add sunflower seeds – by this post on xo breakfast [7]. Thanks, world wide web. Gluten Free Girl makes them too: she leaves the cookies as simple as can be [8], just peanut butter, sugar, egg, and baking powder. Joy the Baker tops each with a big chocolate chunk [9], which melts in the oven.

And in fact, in a little-known moment in BGSK history, we posted about this very recipe after Sarah [10] made these cookies for a long-ago Mag Club. But it was smushed down at the bottom of a long post, not in the spotlight where it belongs.

For the full assortment of Peanut Butter Cookies on Big Girls, Small Kitchen, don’t miss Peanut Butter Meringues [11] or regular old (but delicious) Peanut Butter Cookies [12].



Flourless Peanut Butter-Chocolate Chip Cookies
Makes 24 cookies

This recipe has so few ingredients. That’s part of what makes varying the nut butter and add-ins so much fun. Try almond, cashew, or sunflower butter instead of the peanut butter. Throw in any nut you like – or raisins, or chocolate chips. I also think a dash of cinnamon mixed in with the peanut butter would be lovely.

1 cup chunky natural peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla
Pinch of salt
1/2 cup dark chocolate chips, preferably not huge ones
1/4 cup sliced almonds
1/2 cup roasted unsalted sunflower seeds

Preheat oven to 350ºF and line two baking sheets with parchment paper. In a large bowl, beat the peanut butter together with the sugars. You can use an electric mixer but you don’t have to – I just beat them together hard with a rubber spatula. The peanut butter should thicken and get a little fluffy. Beat in the egg, baking soda, vanilla, and salt.

Add the chocolate chips, almonds, and sunflower seeds and mix to incorporate. Form the dough into walnut-sized balls and place them at least 3 inches apart on the cookie sheets.

Bake the cookies 8-10 minutes, until the tops have firmed up. Remove the pans from the oven and slide the parchment onto racks to let the cookies cool.

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URL to article: http://www.biggirlssmallkitchen.com/2012/11/flourless-peanut-butter-chocolate-chip-cookies.html

URLs in this post:

[1] Genius Recipes: http://www.food52.com/blog/category/128_genius_recipes

[2] bizarre ones: http://www.biggirlssmallkitchen.com/2009/01/cooking-for-one-in-praise-of-um.html

[3] carrots in cookies: http://www.biggirlssmallkitchen.com/2009/01/cooking-for-others-cookie-or-dough.html

[4] Lemon Posset: http://www.food52.com/recipes/3060_lemon_posset

[5] Lemon Posset Tart: http://www.biggirlssmallkitchen.com/2011/09/amazingly-easy-rich-lemon-tart.html

[6] the book: http://www.biggirlssmallkitchen.com/the-bgsk-book

[7] xo breakfast: http://bit.ly/U0B9LW

[8] as simple as can be: http://bit.ly/VFYQok

[9] with a big chocolate chunk: http://bit.ly/U0WbKn

[10] Sarah: http://chevronsandstripes.com/

[11] Peanut Butter Meringues: http://www.biggirlssmallkitchen.com/2012/06/peanut-butter-meringues.html

[12] Peanut Butter Cookies: http://www.biggirlssmallkitchen.com/2012/03/peanut-butter-cookies.html

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