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1
Preheat oven to 350.
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2
Lightly grease a baking sheet.
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3
In a bowl whisk together the 2/14 cups + 2 tbs. flour, baking soda, baking powder.
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4
Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium until smooth and creamy.
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5
Add the peanut butter. Beat on slow and add the sugars. Add the eggs one at a time, mixing after each one.
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6
Scrape down the sides and bottom of the bowl with a spatula or wooden spoon, and on low speed, add the dry ingredients, mixing until just combined. Add the vanilla. Mix in the chocolate chips.
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7
*Optional* Pour 1/2 cup sugar (fine, granulated or large decorating sugar) into a small bowl.
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8
Use a small ice cream scoop or spoon to scoop dough and then roll the dough into small balls and then roll the ball into the small bowl of sugar, coating it evenly.
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9
Place on the backing sheet. Using a fork, press it into the top of the cookie, to make the signature criss-cross pattern on the cookie, flattening it just slightly.
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10
Bake for 12 minutes, until slightly browned and just about set in the center. Carefully transfer the cookies to a cooling rack. Make sure they are fully cooled before storing them.
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11
Note - You can make these in advance, and roll the cookie dough into the little balls, storing them in a container and freezing them until ready to use. When baking from frozen cookie, place them on the sheet and into the oven for a few minutes til they get soft, and then pull them out and make the criss-cross pattern with the fork, and then stick em back in the oven to fully bake =) baking time may need to be increased by a minute or two since they are baking from frozen.
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12
You can also make these with smooth peanut butter, or if you want crunchy add peanuts to them.
