JEKYLL & HYDE COOKIES
COOKIES WITH TWO PERSONALITIES BUT ONE AMAZING FLAVOR COMBO. CHOCOLATE CHIP MEETS DOUBLE CHOCOLATE PEANUT BUTTER.
SKILL LEVEL: BEGINNER | QUANTITY: 12 COOKIES
LISTS
GROCERY LIST:
2 sticks | Unsalted Butter
Brand recommendation - Plugra Unsalted Butter
2 large | Eggs
1 cup & 2 tablespoons | Light Brown Sugar (packed)
¾ cup | Granulated Sugar
2 ½ cups | All-purpose Flour
¼ cup | Unsweetened Cocoa Powder
Brand recommendation - Ghirardelli Chocolate Unsweetened Cocoa Powder
1 teaspoon | Kosher Salt
2 tablespoons | Sea Salt Flakes
Brand recommendation - Maldon Sea Salt Flakes
½ teaspoon | Baking Soda
1 teaspoon | Baking Powder
2 teaspoons | Vanilla Extract
1 ½ cups | Semisweet Chocolate Chips
Brand recommendation - Guittard Semisweet Chocolate Baking Chips
1 cup | Peanut Butter Chips
Brand recommendation - Reese’s Peanut Butter Baking Chips
KITCHENWARE:
2 18x13-inch Baking Sheets
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
2 Medium Mixing Bowls
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
Food Scale (recommended but not necessary)
PREP
Helpful tips!
Invest in a food scale! Baking is a science and the accuracy makes this recipe much easier when forming the cookie dough balls.
You can substitute light brown sugar for dark brown sugar.
You can use all semisweet chocolate chunks. I find the addition of bittersweet enhances the richness of the cookies.
When measuring flour and cocoa powder, don’t pack them or you will end up adding more into the mixture and risk having denser cookies. Instead, use a large spoon to scoop into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.
BAKE
COOKIE DOUGH:
2 sticks | Unsalted Butter (cold)
1 cup & 2 tablespoons | Light Brown Sugar (packed)
¾ cup | Granulated Sugar
2 large | Eggs
2 teaspoons | Vanilla Extract
Chocolate Chip
1 ¼ cups & 2 tablespoons | All-purpose Flour
¼ teaspoon | Baking Soda
½ teaspoon | Baking Powder
½ teaspoon | Kosher Salt
1 cup | Semisweet Chocolate Chips
Double Chocolate Peanut Butter
1 cup & 2 tablespoons | All-purpose Flour
¼ cup | Unsweetened Cocoa Powder
¼ teaspoon | Baking Soda
½ teaspoon | Baking Powder
½ teaspoon | Kosher Salt
1 cup | Peanut Butter Chips
TOPPINGS:
½ cup | Semisweet Chocolate Chips
2 tablespoons | Sea Salt Flakes
Line baking sheets with parchment paper.
Preheat oven to 375° F and space out oven racks for even baking.
Remove cold butter from fridge and cube into roughly 1-inch pieces. Using a stand mixer with a paddle attachment or a hand mixer, beat cold, cubed butter and sugars together in large bowl until combined and fluffy, about 4 minutes on medium speed. Add eggs one at a time, beating until well blended after each addition. Add vanilla extract and beat until combined.
Divide batter in half, place half in a separate bowl, leaving half in the large mixing bowl. Sift chocolate chip flour, baking soda and baking powder into mixing bowl. Add salt and beat on low speed until combined and there is no visible flour. Batter will be thick. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Mix in the chocolate chips by hand using a rubber spatula. Move chocolate chip cookie dough to separate bowl and set aside.
Add other half of batter to mixing bowl and sift in double chocolate peanut butter flour, cocoa powder, baking soda and baking powder. Add salt and beat on low speed until combined and there is no visible flour. Batter will be thick. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Mix in the peanut butter chips by hand using a rubber spatula.
Measure out 2 tablespoon (or 60 grams) portions of each type of dough, press together, seal and roll into even balls. Evenly place 6 cookie dough balls per baking sheet. Press 4 chocolate chips into the top of each ball and finish with sea salt flakes.
Bake cookies for 12 minutes. Remove baking sheets and use a spatula to separate and form more round cookies that are spreading too much. Place cookies back in the oven for an additional 8-10 minutes making sure to rotate the sheets and swap the top and bottom racks from the first bake.
Eat hot or cool on wire racks. Store leftovers in wrapped plastic or airtight container at room temperature.
