Chocolate PB chip cookies



Seems like a super duper long time since I did especially if you look back to see when my last baking post was on this blog hahaha. Well, I did bake in between this and my last baking post, but AT MOST just once or twice… I’ve really not had much time to bake + lazy :( Sometimes rest is more important lol.

I kept feeling like eating cookies recently but I didn’t really wanna buy from outside cos either too ex or the cheaper ones are just not really the kind I like (I like cookies with rich flavours!). So baking my own it was!

Found this recipe from food52 and made slight modifications. Thankfully they still turned out pretty good!

The original recipe said “makes approximately 18 cookies” but really, I got about 40 lol. Guess it’s cos I made mine smaller (half the size)? But they still look quite ok-sized! To me, 18 cookies would mean each one was pretty huge :O


2 cups (250 grams) all-purpose flour (I went by the cups approximation lol)
1/2 cup cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups peanut butter chips
100g sugar
100g brown sugar
1/2 cup plus 1 tablespoon rice bran oil (or other neutral oils)
1/4 cup plus 1 tablespoon water


  1. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add the peanut butter chips to the flour mixture and toss to coat.
  2. In a separate large bowl, whisk the sugars briskly with the oil and water until smooth and incorporated, about 2 minutes. (Note: Use fresh, soft light brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.)
  3. Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
    Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.
  4. Preheat the oven to 175°C (350°F). Line sheet pans with parchment paper. Remove dough from the refrigerator and portion dough into 2-inch mounds (mine were probably half the size). You may freeze the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.
  5. Bake for ~12 minutes. Do not overbake. Let cool completely before serving.

When just removed, the cookies are slightly crisp on the outside and soft inside. But once cooled completely, they are more of soft/chewy cookie texture. It’s still good! :)


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