"screwball" chocolate chunk cookies
Named after the notoriously slow pitch, MLB owners' propensity to screwing over everyone involved in the new collective bargaining, and the controversial peanut butter whiskey of which I have a cautious opinion - I bring thee the Screwball Cookie!
Ingredients
- 1 stick butter, softened
- 1/2 cup creamy peanut butter
- 1/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs, at room temperature
- 1 tbsp vanilla extract
- 2 tbsp bourbon
- 2 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon powder
- 1 1/2 cups dark chocolate chunks or chips
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- In a large bowl, cream together the butter, peanut butter, and sugars until fluffy, about 1-2 minutes. Beat in eggs, one at a time, then add in the vanilla extract and bourbon. Stir in the flour, baking soda, salt, and cinnamon. Fold in the chocolate chips.
- Roll the dough into 2 tablespoon-sized balls and set on the prepared baking sheets. Press each ball lightly to flatten and leave 3 inches of space between each cookie. Bake 7 minutes, then remove from the oven and tap a couple times on the counter to flatten the tops. Return to the oven for an additional 2-3 minutes until the edges are set but the centers are still soft.
- Cool the cookies on the baking sheet for no longer than 5 minutes, then move to a wire rack to cool. Serve warm (yes please) or store covered in the fridge for up to 5 days.