The only cookie Southerners love more than ultrachewy chocolate chip cookies are ultrachewy chocolate chip cookies that have the added crunch of peanuts. Just as we like an undercooked “sad streak” running through our pound cakes, we’ve learned that the softest cookies are drop cookies baked just till they begin to brown slightly—an explanation for why these should not be cooked a second longer than 10 minutes, if that. I know one lady in Virginia who is so particular about these cookies that she refuses to make them with anything but genuine extra-large Virginia peanuts, which she orders in the mail and roasts herself (as I now do).
In a large mixing bowl, cream the butter and peanut butter together with an electric mixer till well blended. Add the two sugars and the eggs and continue beating till the mixture is well blended and smooth. Into a small mixing bowl, sift together the flour, baking powder, and salt and gradually beat this into the creamed mixture. Add the chocolate chips, peanuts, and vanilla and stir till well blended. Drop the batter by tablespoons
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