Adam and I were watching Paula Deen on Food Network, as usual, and saw her making all sorts of cookies and treats. Naturally, we decided that cookie-making was going to be part of our Sunday afternoon. We started looking through cookbooks and found one for which we had all the ingredient: Sweet and Salty Peanut Chocolate Chunk Cookies. Let the cookie-making begin!
Sweet and Salty Peanut Chocolate Chunk Cookies (Cooking Light, March 2007)
The recipe, as the title denotes, calls for peanuts, but Cooking Light suggested that any nut could be substituted. We had pecans, so we used pecans. The combination of the nuts, sweetness of the sugar and chocolate, and the addition of the sea salt make these cookies absolutely delicious and satisfying for every palate. And, they are fairly low-fat, at least as low-fat as a cookie can get while still tasting fantastic.
1/3 cup coarsely chopped unsalted, dry-roasted peanuts (or pecans)
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
1 tsp. vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1/2 tsp. coarse sea salt
cooking spray
1. Preheat oven to 350.
2. Place nuts in a small baking pan. Bake at 350 for 8 minutes or until lightly toasted, cool.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk.
4. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt.
5. Drop dough by teaspoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
6. Devour!
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