Grandad Danner's Favorite Peanut Butter Cookies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup firmly brown sugar dark packed
• 0.5 cup firmly brown sugar light packed
• 1 large eggs organic at room temperature
• 0.3 cup granulated sugar 
• 1 cup peanut butter chips 
• 0.5 teaspoon salt fine
• 0.8 cup smooth peanut butter at room temperature
• 1.3 cups unbleached flour all-purpose
• 8 tablespoons butter unsalted at room temperature (1 stick)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 350°F.
2. Whisk together the dry ingredients in a medium bowl. In a largebowl, cream together the butter, peanut butter, and brown sugars. Stir in the egg and vanilla.
3. Add the flour in thirds and stir until smooth. Fold in the peanut butter chips.
4. Roll the mixture into golf ball–sized balls (about 1 1/2 tablespoons). At this point you can roll them in granulated sugar or you can press each cookie down with the tines of a fork. Either way, bake for 10 minutes, in a nonstick baking pan, rotating the pan halfway through baking time. Cool the cookies on a rack before serving.
5. Reprinted with permission from My Father's Daughter by Gwyneth Paltrow, (C) © 2011 Grand Central Life & Style