Chewy Chocolate Chip Cookies

Soft and chewy chocolate chip cookies made without butter, using smooth peanut butter for rich texture.

Ingredients

• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar, packed
• ½ cup smooth peanut butter (natural or store-bought)
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (180g) chocolate chips

Instructions

1. Preheat & Prep:
   Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.

2. Cream Sugars & Peanut Butter:
   In a large bowl, beat the granulated sugar, brown sugar, and peanut butter until creamy, about 2 minutes.

3. Add Egg & Vanilla:
   Beat in the egg and vanilla extract until fully incorporated.

4. Mix Dry Ingredients:
   In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

5. Combine & Fold:
   Gradually add the dry mix to the wet, stirring until just combined. Fold in the chocolate chips.

6. Portion & Bake:
   Scoop 2-tbsp mounds of dough onto prepared sheets, spacing 2 inches apart. Bake for 10–12 minutes, until edges are set and centres look slightly underdone.

7. Cool:
   Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips

• For chewier cookies, underbake by 1 minute.
• Chill the dough for 15 minutes if it’s too soft to scoop.
• Substitute half the granulated sugar with coconut sugar for depth.
• Store in an airtight container at room temperature for up to 4 days.