Before their first date, Dax and Sarah made each other chocolate chip cookies. They had talked about their shared love of them and decided to taste test each other’s recipes. Dax remains convinced to this day that Sarah agreed to marry him in large part to his cookies. He even made them as the key dessert for their wedding. And now, we share that recipe with you. Make them for a loved one. Or use them to help you find your true love. Or both.
Ingredients:
- 1/2 cup (one stick) butter, softened but not melted
- 1/2 cup creamy peanut butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2.5 cups flour
- 1 cup semisweet chocolate chips (you can use more or less depending on your preference)
Directions:
In a stand mixer with paddle attachment or large bowl, cream butters and sugars. Add eggs, one at a time, mixing well between each one. Add vanilla and mix well. Add in dry ingredients (I often add the salt, baking powder, and baking soda first before incorporating the flour, but I don’t think it actually matters). The dough should mostly stick to the paddle; if it’s not, add a little flour. Mix in the chocolate chips.
If time allows, put the dough in the fridge for several hours or overnight. You don’t have to, but I find that the cookies are SO MUCH BETTER if the dough has been chilled. Once you’re ready to bake, preheat your oven to 375 degrees, and on a baking sheet, spoon out dough. I make mine quite round, about the size of a golf ball. Bake for 8-10 minutes, just until the very tops of the cookies turn golden brown. This will make the edges nice and crispy but keep the center gooey and delicious. Cool for about ten minutes and serve to your true love (or the girl you have a huge crush on).
