Chocolate chip cookies with peanut butter and peanut chunks

Ingredients:

• 110 g unsalted butter, room temperature
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 cup premium flour
• 1/4 cup cocoa powder
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 1 tbsp. peanut butter granules
• 0.5 cups roasted salted peanuts

Preparation:

1. Line 2 baking sheets with parchment paper.
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
2. In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium speed until fluffy. Add the vanilla extract and egg and beat until smooth. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the butter mixture and mix until smooth. Stir in the peanut butter granules and peanuts.
3. Scoop 1 heaping tablespoon of dough and roll into balls. Place the balls on the prepared baking sheets, about 5 cm apart, and refrigerate for 30 minutes.
4. Meanwhile, position racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C). Bake the cookies until set and golden brown on the bottom, 12-15 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to racks and let cool completely.