Best of Both Worlds

It's not enough to just know how to make a strikingly enticing and indulgent dessert... you have to be able to write about it on a blog that you designed in tandem with a website, preferably to supplement your blog.

But all that effort is for nothing, if you can't take an equally superb photo.

That's the part I need a lot of work on, emphasis on a lot.

Cookies: Peanut Butter Chocolate Chip (and not the other way around)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup butter
Mix until thoroughly incorporated and a consistent texture

Add:
1 egg
Mix well, until batter changes to a lighter color


Finish:
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
Stir together just until flour is mixed

Traditionally these peanut butter cookies are rolled into a ball, dipped in sugar and flattened criss-cross with a fork. Alternately, you can opt out of flattening the cookie and upon removing it from the oven adorning each cookie with a Hershey kiss. Today though, I felt like simply throwing in a handful of milk chocolate chips, and a handful of dark chocolate chips.

Bake at 375°F, 7-9 minutes, or just until edges are browned