15 steps, about 42 minutes start to finish.
Prepare Dry Ingredients: In a medium bowl, combine the flour, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, sugar, brown sugar, vanilla, and water until smooth and creamy.
Add Eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated.
Combine Ingredients: Gradually stir in the dry ingredients until just combined.
Split the Dough: Divide the dough evenly into two separate bowls.
Original Chocolate Chip Cookie Dough: In one bowl, fold in 1 1/2 cups of semi-sweet chocolate chips by hand.
This is your base Original Chocolate Chip Cookie Dough.
Peanut Butter Chocolate Chip Cookie Dough: In the second bowl, add 1/2 cup peanut butter and mix until well combined.
Fold in the remaining 1 1/2 cups of semi-sweet chocolate chips by hand.
This is your Peanut Butter Chocolate Chip Cookie Dough.
Chill the Dough: Chill both doughs in the refrigerator for about 30 minutes.
Prepare to Bake: Preheat the oven to 375F (190C).
Drop dough by teaspoons onto ungreased cookie sheets, spacing the cookies about 2 inches apart.
Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
“How it Works. Base Recipe: The first portion of dough is the original chocolate chip cookie dough without any alterations. Peanut Butter Variation: The second portion is where you add peanut butter to create a peanut butter chocolate chip cookie variation.”
