Peanut Butter Chocolate Chip Cookies

(Recipe from "Baking Illustrated")
Makes approx. 3 dozen

2 1/2 C. all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
16 Tbsp (2 sticks) unsalted butter, softened but still cool
1 C packed light brown sugar
1 C granulated sugar
1 C creamy peanut butter
2 large eggs
2 tsp vanilla extract
1 C dry-roasted salted peanuts, ground to resemble bread crumbs
1 1/2 C semi-sweet chocolate chips

Directions:

Adjust the oven rack to the middle position and preheat oven to 350 degrees. Line two large baking sheets with parchment paper, or spray with nonstick cooking spray.

Whisk the flour, baking soda, baking powder, and salt together in a medium mixing bowl and set aside. Either by hand, or with an electric mixer, beat the butter till creamy. Add the sugars; beat until fluffy, about 3 minutes with an electric mixer, stopping to scrape bowl as necessary. Beat in the peanut butter until fully incorporated, then the eggs, 1 at a time, then the vanilla. Gently stir the dry ingredients into the peanut butter mixture. Add the ground peanuts and chocolate chips and stir gently until just incorporated.

Working with a generous 2 tablespoons each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them 2 1/2 inches apart. Press each dough ball twice with a dinner fork to make a crisscross design.

Bake until the cookies are puffed and slightly brown around the edges but not on top, 10 to 12 minutes. (The cookies will not look fully baked). Cool the cookies on the baking sheets until set, about 4 minutes, then transfer to a wire rack to cool completely.

Store in a sealed container to keep cookies soft.

Make sure you have a big glass of milk with these cookies, you'll need it!