Mmm...there is something magical about peanut butter and chocolate, don't you think? It's like the perfect marriage. The only thing that would make it more poetic is if peanuts were the roots of the cacao tree. I had to adapt this recipe for high altitude and I think I have it perfected.
1 cup all purpose flour
1/2 c whole wheat flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, softened
3/4 c creamy peanut butter, room temperature
3/4 c granulated sugar
1/2 c light brown sugar
1 large egg
1 Tbs milk
1 cup chocolate chips
In a large mixing bowl beat butter and peanut butter until light and fluffy. Add in sugars and mix well. Beat in egg and milk. Sift flour, baking soda, baking powder and salt into wet ingredients. Stir well. Fold in chocolate chips. Cover and chill at least 30 minutes.
Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place on a parchment lined baking sheet and press lightly with the back of a fork. Bake for 10 minutes (cookies will be slightly undercooked.) Leave on cookie sheets for 5 minutes before removing to wire racks to cool