I recently had to pass up the opportunity to attend at tasting at the Harvard Sweet Boutique in Hudson, MA, both due to being ridiculously busy, and the fact that I am constrained to visiting bakeries that are easily accessible by public transit. It was maybe a good thing, because I think there are certain items I might have eaten until I got sick.
Luckily, Sue George (the founder) really wanted to make sure my tummy didn't get too comfortable, so she shared her recipe for low-carb peanut butter chocolate chunk cookies with me.
Um, I might have had four in one day. Maybe five.
And now I've
happily unfortunately discovered that HSB's sweet treats can be ordered online, and they are currently selling Boston Strong cookies with all profits going to the Boston One Fund. The next time Joe and I head out of town for a special trip, this is a business I'd like to go support...their store location serves breakfast, lunch, dinner, and dessert, and I can only imagine how delicious they are.
I followed the recipe as shared with me (below), except that I used palm sugar for the white sugar, didn't pack the brown sugar, and used whole wheat pastry flour for the white flour. (If you do the same, be sure to use a little less flour than what's called for.) The cookies are so delicious. These aren't of the chewy variety...they're just sort of soft, and almost melt in your mouth a little. Delicious.
Harvard Sweet Boutique's Low-Carb PB Chocolate Chunk Cookies
4 oz. (1 stick) unsalted butter
1/2 cup peanut butter (creamy)
1/2 cup light brown sugar, packed
1/2 cup sugar
1/2 teaspoon vanilla extract
1 1/4 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chunks
1. Preheat oven to 350 degrees.
2. Prepare baking sheets with parchment paper.
3. Cream butter, peanut butter, light brown sugar, and sugar with mixer.
4. Add egg and vanilla and mix well.
5. Sift together flour, baking soda, and salt, and whisk to mix.
6. Add flour mixture to peanut butter mixture and stir until just blended.
7. Add chocolate chunks and mix well.
8. Bake 12-14 minutes until golden brown.