Did you read that full title? If not you should definitely go back and read it again. The title tells you all you need to know about this recipe to know it is going to be amazing. Let's see...chocolate...check. Peanut butter...check. Double chocolate...check. Salted...check. Yup pretty much the best cookies ever. These cookies also made it in to our holiday cookie packages this year.
Adapted from Food 52 found via Brown Eyed Baker
1 1/4 c. whole wheat pastry flour
1/2 c. cocoa powder
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. unsalted butter, softened
3/4 c. creamy all natural peanut butter
2/3 c. sucanat
1/3 c. evaporated cane juice
2 t. vanilla extract
1 c. semisweet chocolate chips
1/2 cup roasted unsalted peanuts
coarse sea salt or kosher salt for sprinkling
1) Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2) In a medium bowl whisk together the whole wheat pastry flour, cocoa powder, baking powder, baking soda and salt and set aside.
3) In a stand mixer fitted with the paddle attachment (you can also use a hand mixer) cream together the butter, peanut butter, sucanat and evaporated cane juice. Add each egg one at a time and let mix until well incorporated.. Add the vanilla. Slowly add the dry ingredients into the bowl with the wet ingredients a little at a time until they are well incorporated. Using a spoon stir in the chocolate chips and the peanuts.
4) Form 2 inch balls of dough and place them on the baking sheets. Sprinkle a small amount of salt on top of each cookie and bake for 12-14 minutes until the outside edges begin to set, but the insides are still soft. Cool cookies completely before serving.