Alice Medrich's Peanut Butter Cookies

Chilling the dough improves the flavor, but if you must mix and bake the cookies, immediately, use melted instead of softened butter to boost the flavor, and expect a slightly chewier cookie.

Make about 6 dozen 2 1/4-inch cookies

Ingredients:

2 2/3 cups all-purpose flour

1 teaspoon baking soda

1 cup (16 Tablespoons or 2 cubes) unsalted butter, softened

1/2 cup (packed) dark brown sugar, lump free

1 1/2 cups granulated sugar

1 teaspoon salt

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups natural chunky peanut butter

Equipment:

2 cookie sheets, lined with parchment paper

1. Mix the flour and baking soda together thoroughly with a whisk or fork. Set aside.

2. Using the back of a large spoon in a large bowl or with an electric mixer, mix the butter, the brown and granulated sugars, and salt until smooth and creamy, not fluffy. Add the eggs, vanilla, and peanut butter and mix until homogeneous. Add the flour mixture and stir just until incorporated. Wrap and refrigerate the dough for at least 2 hours, if not 12 hours.

3. Preheat the oven to 325 degrees F. Position racks in the upper and lower thirds of the oven.

4. Scoop (slightly more than 1 level Tablespoon) and form dough into 1 1/4-inch balls. Place the balls 2 inches apart on cookie sheets. Flatten each ball to a thickness of 3/8 inch with a fork, pressing the back of the tines into the dough in two directions. Or, partially flatten the balls with the bottom of a glass and then press each cookie with a cookie stamp or other textured object.

5. Bake for 14-16 minutes, or until colored on top and golden brown underneath. Rotate the sheets from front to back and top to bottom about halfway through the baking time to ensure even baking. Cool cookies completely before stacking or storing. May be stored, airtight, for at least 2 weeks.

From Alice Medrich's Cookies and Brownies