The Ultimate Cookie

Active time: 10 minutes • Total time: 25 minutes

Posted on Mar 20, 2018 by Jack McCann
Tags: newsletter dessert RECIPES



  • 200g smooth peanut butter (no palm oil in ingredients) (1C)
  • 75-85g butter (5-6T)
  • 7g baking soda (1t)
  • Dash vanilla (~10-15g)
  • 30g milk (water or cream works) (2 T)
  • 2 small eggs
  • 3 drops of peppermint essential oil


  • 100g brown sugar (1/2C)
  • 100g white sugar (1/2C)
  • 100g AP flour (3/4+C)
  • 75g chocolate powder (3/4C)


  • Turbanato sugar (course sugar)


Set oven to 350

  1. Add butters to a medium glass mixing bowl and warm in microwave until butter is melted and peanut butter is soft
  2. Add remaining liquid ingredients and stir well
  3. Add dry ingredients and mix well
  4. Scoop onto a silplat baking sheet in about 1.5" balls (I recommend a #30 sized scoop)
  5. Smash the balls flat and top generously with sugar
  6. Bake for 10 min
  7. Allow to cool in the pan until they are solid enough to transfer to a cooling sheet or plate.
  8. They are delicate cookies, allow (most) to fully cool before eating. They are better at room temp anyhow.
  9. Tell your friends to checkout this recipe because it will be the best cookies they have ever had too!


I can't stress how useful a scale is for this type of recipe. I wrote a bit more why in a blog post here, complete with links to product reviews.

I also really like having a 100% stainless steel cooling rack. So nice not to have coated cooling racks that flake off chemicals into the food or cheap ones that rust. I use it to torch sear foods after sous vide or even right out of our pre-cooked Sous Chef packages!

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