Mix the flour, baking powder, baking soda and salt in a bowl.
Melt the butter in a saucepan or in the microwave, remove it from the stove / microwave and then stir the peanut butter vigorously with the hot butter until both ingredients are combined. Transfer the mixture from the saucepan to a bowl, stir in the brown and white sugar, mix everything thoroughly. Add eggs and yolks one after the other and stir in thoroughly. Stir in vanilla extract or scraped vanilla pod. Add the flour mixture and carefully stir in by hand with a whisk or spoon until no more lumps can be seen. Do not overmix! Fold in the chopped chocolate. Dough can be crumbly, that`s normal.
Cover the bowl with cling film and refrigerate for at least half an hour, overnight if possible.
Preheat the oven to 180 ° C top / bottom heat. Cover the baking sheet with parchment paper.
Use an ice cream scoop or two tablespoons to pile the dough on the baking tray, leaving the piles a generous distance apart. Lightly flatten the piles and place in the oven for 12 minutes, until the cookies are golden brown. Let the cookies cool for at least 10 minutes before you can start snacking.
For approx. 24 pieces.
Tips: These cookies are my absolute favorites and the recipe was given to me by a friend in America. If you want, you can replace the dark chocolate with whole milk / white chocolate, nuts, or dried fruits / berries or a mixture of whatever you like best in your cookies. The cookies keep for about four days at room temperature. The dough can also be frozen and thawed again at a later time in the refrigerator.
Note: For the right consistency, it is advisable not to use natural or homemade peanut butter. The normal peanut butter from the supermarket does it.
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