I used Coconut Peanut Butter mmm.
- Carbohydrate 14.5227407680847 g
- Cholesterol 39.5448938462205 mg
- Fat 15.0920154056451 g
- Fiber 0.849112492528555 g
- Protein 1.20424243462043 g
- Saturated Fat 8.78307701070099 g
- Serving Size 1 1 Serving (35g)
- Sodium 94.9651143552759 mg
- Sugar 13.6736282755561 g
- Trans Fat 0.995128355067209 g
- Calories 191 calories
Step-by-step
- mix butter and sugar
- add egg, peanut butter and vanilla extract to butter and sugar and mix
- combine flour, flax seeds, baking soda and salt
- mix into wet ingredients until uniform
- stir in chocolate chips
- bake on lightly greased cookie tray for 10-12 minutes at 350 degrees
- cool on tray for 5 mins before transferring to cooling rack
Butter carries flavor compounds while providing the moisture necessary for gluten development and starch gelatinization, making it the most structurally active ingredient in this dough. Creaming the fat with white sugar incorporates microscopic air pockets that expand under thermal expansion driven by baking soda. Flax seeds introduce insoluble fiber and additional oils, which absorb free moisture and alter the final spread of the dough on the baking sheet. Achieving proper doneness relies entirely on visual and textural indicators rather than an internal thermometer, since baked goods of this type continue cooking through residual heat during the cooling phase. Specifically, monitor the edges for a light golden-brown hue while the center remains slightly soft and dull in appearance at the ten to twelve minute mark when baked at 350 degrees Fahrenheit. Letting the baked rounds rest on the warm tray for exactly five minutes allows the internal starches to set sufficiently before transferring them to a wire rack, preventing structural collapse. Pairing these warm treats with a glass of cold dairy milk creates a functional counterbalance, as the beverage's fat content coats the palate and cuts through the density of the peanut butter.
