- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 cups unsweetened natural cocoa powder (100% cacao). I used Scharffen Berger.
- 1 cup unsalted butter (2 sticks) softened to room temperature. I used unsalted Irish butter which gives an extra rich flavor to the cookies.
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 large eggs, brought to room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 2 tablespoons brewed coffee, cooled to room temperature
- 1 cup milk chocolate chips (make sure you don’t use traditional semi-sweet)
- 1/2 cup peanut butter chips (you could use 1 cup if you really want a lot of peanut butter flavor, but I thought it overwhelmed it a bit)
- Preheat oven to 350°F.
- In a medium bowl, sift together dry ingredients (flour, baking powder, salt, and cocoa powder). Whisk until blended and set aside.
- In a large bowl, beat butter with electric mixer for 1 minute.
- Add white sugar to butter and continue mixing.
- Add brown sugar and continue beating.
- Add eggs and continue beating and scraping the sides until everything is well blended.
- Add vanilla, milk, and coffee and mix until thoroughly incorporated.
- Slowly add dry ingredients to wet ingredients (about 1 cup at a time). Continue beating after each cup. Dough will be stiff and sticky.
- Stir in chocolate and peanut butter chips and refrigerate cookie dough for about 30-45 minutes.
- Line baking sheet with parchment paper and drop cookie dough by rounded tablespoonfuls about 2 inches apart.
- Bake 13-15 minutes. (Note: it’s hard to determine when dark cookies are browned. Test your first batch. You want them a little crispy on the outside otherwise they are more on the softer side.) Let cool 5 minutes on baking sheet before transferring to cooling rack.
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