Chocolate Chip Peanut Butter Cookies

 1 1/4 cup butter, softened

1 1/2 cups light brown sugar lightly packed (300g)

1/3 cup sugar (50g)

1 cup creamy peanut butter *280g)

2eggs plus 1 egg yolk

1 teaspoon vanilla

3 cups all purpose flour (370g)

1 1/2 teaspoons baking soda

1 heaping teaspoon salt

1 34 cups semisweet chocolate chips

1/2 cup granulate sugar for rolling

Directions:

Combine butter and sugars in the bowl of a stand mixer and beat until well combined (about 1 minute)

    Add peanut butter and stir well

Add eggs and egg yolk, one at a time, pausing to scrape down the sides and bottom of the bowl after each addition.

Stir in vanilla

In a separate, medium bowl, whisk together flour, baking soda, and salt.

Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined. 

Stir in chocolate chips

Chill dough for 30 minutes to one hour.

Preheat oven to 375 degrees and line cookie sheets with parchment paper. Pour remaining 1/3 cup sugar into a small bowl and set aside.

Once dough has chilled, remove from refrigerator and roll into 2-tablespoon-sized balls. Roll through sugar and place on prepared cookie sheet at least 2 inches apart.

Bake for 10 minutes, or until cookies begin to get little cracks on top.