Rich, fudgy cookies with a thick brownie-like texture and peanut butter chips. Chilling the dough and shaping each cookie into a tall pillar helps keep the centers soft.

Ingredients

2 cups all-purpose flour (250 g)

⅔ cup unsweetened natural cocoa powder (65 g)

1 tsp baking soda

½ tsp kosher salt

1 cup unsalted butter, softened (227 g)

¾ cup light brown sugar, lightly packed (150 g)

¾ cup granulated sugar (150 g)

2 tsp vanilla extract

2 large eggs

2 cups peanut butter chips (340 g)

Instructions

1. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.

2. In a large bowl, cream softened butter, brown sugar and granulated sugar until light and smooth.

3. Add vanilla and eggs; mix until fully incorporated.

4. Gradually add dry ingredients to the wet mixture, stirring just until combined.

5. Fold in peanut butter chips evenly.

6. Cover and chill the dough for about 2 hours.

7. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

8. Portion dough into 65 g pieces. Shape each into a short, tall pillar rather than flattening into a ball.

9. Space cookies apart on the prepared baking sheets.

10. Bake 10 minutes, until edges are set and centers still look slightly soft.

11. Rest on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Chilling helps produce the thick, brownie-like texture.

The tall pillar shape keeps the cookies from spreading too much.

Avoid overbaking for gooey peanut butter chips.