3/4's cup unsalted butter
150 grams of all purpose flour
1 cup Bob's Redmill Stone Ground Cornmeal
1/2 cup light brown sugar - tightly packed
2/3 cup cane sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1 whole large egg + 1 egg yolk
1/2 cup Organic Peanut Butter
1 cup chocolate chips or chocolate chunks
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
In a saute pan, melt the butter over medium heat. Allow the butter to brown, make sure to keep an eye on the butter because it can burn quickly.
Remove the pan from the heat, carefully pour the butter into a liquid measuring cup. Allow this to cool while you measure the dry ingredients.
In a food processor, add the cornmeal. Pulse until the stone ground cornmeal becomes thinner. Add this to a large bowl.
Measure out the remaining dry ingredients and set this aside.
In a stand mixer, add the sugars and brown butter. On medium speed mix until the sugar and butter become one consistency.
Add the whole egg, egg yolk, and vanilla extract together and mix until the eggs break apart.
Add the dry mixture all at once. Pulse the mixer until a batter is formed.
Fold in the chocolate chips/chunks.
With a large scoop, roughly weighing the cookies about 50-55 grams, scoop out the batter.
Place a deep thumb print in the center of cookie batter and add 1 teaspoon of peanut butter. Reshape the cookie batter to a circle and place on the baking sheet.
Make sure to space the cookies about 2 inches apart, they will spread.
Gently with your palm press the cookie down just slightly.
Bake in the oven for 11-12 minutes. Keep an eye on the cookies the last few minutes because they can burn quickly.
Remove from oven and allow to cool before transferring to a cooling rack.
Serve at room temperature and enjoy!
*** The link for Bob's Redmill Stone Ground Cornmeal: http://www.bobsredmill.com/shop/flours-and-meals/organic-corn-flour.html