My mother is the most incredible baker. She makes at least twelve different kinds of cookies every Christmas, the kind that people actually look forward to receiving as gifts. Her pies are perfection; I swear her pie crust could win an award or something. I did not inherit that gene. I much prefer cooking; it does not need to be so precise, and frankly, it just doesn’t seem as messy and time-consuming. Nonetheless, I do crave sweets on occasion, and there is nothing better than a warm house with the smell of cookies baking in the oven.
Keith and I discovered this fantastic new place in Manhattan, the Brooklyn Kitchen. It is obviously a Manhattan outpost of the original Brooklyn location (how ironic I say), and it is housed in a brand new building, the Gotham West Market in Hell’s Kitchen. We walked up there on a beautiful spring morning and shopped around, then had lunch at the Cannibal, which is one of the many restaurants that share this common space. At the Brooklyn Kitchen, we were greeted by this enticing plate of cookies that we could not pass by. They were the perfect one bite of peanut buttery goodness; I had to try my hand at them. We thought that they were just screaming for sea salt; it packed the perfect punch to balance the sweetness of the cookie. I think my mom would be proud.
- 1½ C peanut butter
- 1 C sugar
- 1 C brown sugar
- ½ C unsalted butter
- 2 eggs
- 1 tsp. vanilla
- 2 C flour
- 1½ tsp baking soda
- 1 tsp sea salt, plus more to sprinkle on top
- Pre-heat oven to 350 degrees.
- With hand mixer, combine peanut butter, butter, brown sugar, and sugar.
- Add eggs and vanilla and mix well.
- Mix flour, sea salt and baking soda together.
- Add flour mixture to batter mixture and combine thoroughly.
- Using an ice cream scoop, scoop out small-sized balls and space out (at least 2" apart) on cookie sheet.
- Bake until golden brown (18-20 minutes).
- Remove cookies from the oven and generously sprinkle with sea salt.