[Ingredients]
1 1/4 cups all-purpose flour
1/4tsp baking soda
1/4tsp baking powder
1/8tsp ground cinnamon
Pinch of chipotle or ancho chile powder
1/4tsp kosher salt
6tbsp room temp unsalted butter
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1tsp vanilla extract
1/3 cup bittersweet or semisweet chocolate chips
[Steps]
Preheat the oven to 350degF. Line 2 baking sheets with parchment paper.
Combine flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1min.
Beat in the peanut butter until combined, about 1min.
Beat in the granulated and light brown sugar until creamy, about 4mins.
Add egg and vanilla and beat until light and fluffy, about 2mins.
Reduce mixer speed to low, add flour mixture in 2 additions, scraping down the bowl as needed, until just combined.
Reserve 2tbsp chocolate chips and stir in the rest.
Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets.
Flatten with your fingers (the cookies will not spread in the oven). Press the reserved chocolate chips on top.
Bake for 12 to 14mins until golden. Let the cookies cool for 2mins on the baking sheets, then transfer to a rack to cool completely.
Store in an airtight container for up to 3 days.