Double Chocolate Peanut Butter Chocolate Chip Cookies

Kim Lange · thebakingchocolatess.com · 2017 · 20 Servings

Against 326 peanut butter cookie recipes

More butter than 96% of recipes and more leavening than 98%.

How it compares

Against the typical batch: the median of 326 peanut butter cookie recipes, per 100 g of flour.

More butter than 96% of recipes: 93% of the flour weight against the typical recipe's 61%.
More leavening than 98% of recipes: 5.8% of the flour weight against the typical recipe's 2.5%, about 2.5 times as much.
More sugar than 88% of recipes: 151% of the flour weight against the typical recipe's 111%.
More salt than 87% of recipes: 1.8% of the flour weight against the typical recipe's 0.9%, about twice as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1 cup unsalted butter (room temp)≈ 227 g
3/4 cup sugar≈ 150 g
1 cup brown sugar (tightly packed)≈ 220 g
1 egg + 1 egg yolk≈ 50 g
2 tsp vanilla extract (I used Nielsen-Massey)≈ 8 g
1 3/4 cups All-purpose or gluten-free flour flour≈ 245 g
1 and 1/4 cups unsweetened dark cocoa powder, I used Ghirardelli 100% unsweetened cocoa powder≈ 108 g
2 tsp baking soda≈ 12 g
1/2 tsp baking powder≈ 2.3 g
3/4 teaspoon salt≈ 4.5 g
1/2 heaping cup semi-sweet chocolate chips (use more if you want more chocolate flavor)≈ 85 g
1 heaping cup peanut butter chips (use more if you want more peanut butter flavor)≈ 170 g
1/2 cup peanut butter (melted)≈ 129 g

Listed, but not counted in the percentages below.

flour 245 gbatter 1411 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 326 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: peanut butter, butter, sugar, egg, leavening, salt.