First, the coffee. I always drink Peet's coffee, a Bay Area longtime, local favorite. And more than that-- I drink French Roast from a French Press. A very rich and flavorful brew with nothing but the real deal, half and half. As you can see, my french press came from Peet's, but this is a standard Bodum, and they are widely available. The coffee is available online, too.
Now, for the cookies. These are adapted from the Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker ©1975
½ cup unsalted butter
½ cup firmly packed dark brown sugar
½ cup white sugar
1 heaping cup Extra Crunchy Skippy Super Chunk Peanut Butter
½ teaspoon salt
¾ teaspoon baking soda
¾ teaspoon vanilla
1 ¼ cups all-purpose flour
1 cup Guittard chocolate chips
Preheat oven to 375˚F.
Beat butter until soft. Add sugars and beat until creamy. Beat in the egg, peanut butter, salt, soda, and vanilla. Add flour and mix just until combined. Mix in chips. Line cookie sheets with parchment paper. Roll the dough into balls and flatten slightly by pressing a cross thatch pattern into them with a fork. Bake 10 to 12 minutes. Cool on pans to harden then move to a rack to finish cooling.
Makes about 3 dozen.
They store well for several days in a container. And we have absolutely no problem finishing these before they go stale, even in our small family.
These cookies are for you Steve. It was your vision that people, and particularly women as an untapped target audience, would use computers in their daily lives: to run not only small businesses but our homes, share our recipes and hobbies with others, etc. You have changed our lives. Peace to you.