Now, normally I am a big fan of flour in baked goods. You can keep your flourless chocolate cake, thank you; with the exception of ones made by my sister and served with pools of raspberry sauce, I like my chocolate cake with a bit more bite. And I’m lucky, I know, that no one in my family has trouble digesting flour; too many adults and kids I know are gluten-intolerant or suffer from celiac disease, and so now I’ve got another treat to share with them!
Tony did the school drop-off this morning, so when I got back from my run, I turned the oven on to preheat, got the egg and peanut butter out of the fridge, and ate my breakfast. By the time the oven was hot, the cookie dough was ready to go. This one couldn’t be simpler, and would be an excellent one to make with the kids: few ingredients, easy measuring, no electric appliances necessary.
1 cup super chunky peanut butter (I had several nearly-empty jars of nut butters in the fridge, so wound up using a combination of creamy and chunky peanut butters, plus some almond butter)
1 cup (packed) golden brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips (about 6 ounces) (I didn’t have mini chips, so just stuck 2-3 chips in the top of each cookie)
Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.