Charley Browns
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INGREDIENTS 2-1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
12 tablespoons unsalted butter, slightly softened
1/3 cup chunky peanut butter
1/2 cup light brown sugar, packed
1 cup dark brown sugar, packed
2 eggs
1 tablespoon vanilla
9 ounces semisweet chocolate, chunks or chips
9 ounces white chocolate, chunks or chipsIn a medium bowl, stir together flour, baking soda and salt.
In a separate bowl, beat the butter and peanut butter for 30 seconds at medium speed until creamy. Add the light and dark brown sugars, and continue beating 3 minutes, until the mixture is light in texture and color.
One at a time, add the eggs, beating well after each addition. Beat in vanilla.
At low speed, a third at a time, beat in the flour mixture. Using a wooden spoon, stir in the semisweet and white chocolate.
Line 3 insulated cookie sheets with aluminum foil. Fill an ice cream scoop that is heaping slightly with cookie dough and drop on to one of the cookie sheets. Continue, leaving 3 inches between cookies. Refrigerate for 45 minutes, or until dough is chilled.
Position rack in the center of the oven and preheat to 350 degrees.
Bake the cookies for 17 to 22 minutes, until the edges are set and the centers are done. DO NOT OVERBAKE.