Recipe from Monica Packer in Alameda Stake Cookbook
1 1/4 C. flour (I add just a bit more, maybe at T.)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. unsalted butter, softened
1 C. peanut butter at room temp (smooth or chunky)
3/4 c. sugar
1/2 c. firmly packed light brown sugar
1 lg. egg
1 T. milk
1 tsp. vanilla extract
1 3/4 c. chocolate chips
Preheat oven to 350
In a large bowl, combine the flour, baking soda, baking powder, and slat. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture gradually until just combined. Stir in the chocolate chips.
Bake for 10-12 minutes. Do not over-bake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
