Reese's Peanut Butter Chips & Dark Chocolate Chips Cookies
Yield approximately 80 pieces of standard small-sized (around 5-cm diameter) cookies
2 cups minus 2 tablespoons (8½ ounces) cake flour (approx. 240.97g)
1 & 2/3 cups (8½ ounces) bread flour (approx. 240.97g)
1¼ teaspoons baking soda
1½ teaspoons baking powder
1 teaspoon sea salt
1¼ cups (10 ounces) unsalted butter, at room temperature
1¼ cups (10 ounces) light brown sugar (approx. 283.50g) (I reduced to 250g and used muscovado sugar)
1 cup plus 2 tablespoons (8 ounces) granulated sugar (approx. 226.80g) (I reduced to 200g)
2 teaspoons vanilla extract
250g dark chocolate chips, at least 60% cacao content and
283g (one pack) Reese’s peanut butter chocolate chips
Sea salt, for sprinkling
1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the peanut butter chips and chocolate chips.
3. Divide the dough into smaller portions. I divided them into 4 balls. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
4. When ready to bake, preheat oven to 140 degree celsius.. Line a baking sheet with parchment paper or a nonstick baking mat.
5. Scoop a heaped teaspoon dough, roll into a rough ball and place on the baking sheet. Repeat until you have finished the dough. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 18 minutes. I did mine for 15 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.
(1) I am not able to find kosher salt (which is coarser and less chemical taste) and so substituted with sea salt. As my sea salt is fine type, I replaced with 1 tsp. If your sea salt is coarse type, you may still use 1 1/2 tsp.
(2) You may make your cookies a bigger size but would need to adjust and increase the baking temperature (maybe to around 170 deg cel) and baking time to approximately 18 – 20 minutes.
(3) As the dough balls will spread during baking, there is no need to flatten the dough balls before baking.
(4) I would likely further reduce the sugar amount as the peanut butter chips are sweet.
(5) Reason why I like to divide the dough into smaller packs for chilling is to allow me to bake the cookies in batches. I would take out the pack of chilled dough from the fridge before baking. If you are taking out all the chilled dough, it will become too soft and you might need to put it back in the fridge before taking out to roll into the cookie size again.