Makes 40 cookies
1 ¼ cups all-purpose flour
½ cup alkalized (Dutch process) cocoa powder
½ teaspoon baking soda
12 tablespoons (1 ½ sticks) unsalted butter, softened
1 cup chunky peanut butter
½ cup granulated sugar
½ cup firmly packed sugar
1 large egg
1 teaspoon vanilla extract
Set racks in the upper and lower thirds of the oven and preheat to 350F.
In a mixing bowl, combine the flour, cocoa, and baking soda and stir well to mix. Sift onto a sheet of parchment or wax paper.
Use an electric mixer on low speed to combine the butter and peanut butter. Raise speed to medium, beat in sugars, and then continue to beat for about a minute, until light. Beat in the egg and vanilla and continue beating until smooth.
By hand, stir in the dry ingredients.
Divide the dough into four pieces and divide each into ten pieces.
Roll each piece of dough into a ball and place it about 2 inches from any other on the prepared pans. Press the back of a fork down on each cookie once, then press each again across the first marking.
Bake the cookies for about 15 minutes, until they are slightly puffed and no longer wet in appearance.
Slide the parchment or foil from the pans to racks to cool the cookies.
STORAGE: Keep the cookies between sheets of wax paper in a tin or other container with a tight-fitting cover.
From Chocolate by Nick Malgieri.
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