Cracked peanut butter cookies

Ingredients:

• 1 and 1/3 cups premium flour
• 1 teaspoon of baking soda
• 1/4 tsp baking powder
• 0.5 tsp salt
• 110 g unsalted butter, room temperature
• 1 cup light brown sugar
• 3/4 cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• 1/3 tbsp. chocolate in mini granules
• 1/3 cup granulated sugar
• 0.5 cup powdered sugar + extra for sprinkling (optional)

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl, beat the butter, brown sugar, and peanut butter with a mixer on medium speed until creamy, about 1 minute. Increase the mixer speed to medium-high and beat until fluffy, about 2 more minutes.
3. Add the egg and vanilla extract and beat until smooth. Reduce mixer speed to low, add the flour mixture, and knead into a dough. Add the chocolate chips and mix until evenly distributed.
4. Place the sugar and powdered sugar in separate small bowls. Scoop 1 tablespoon of dough at a time into balls, then roll them generously in sugar and then generously in powdered sugar. Place the balls on two ungreased baking sheets, spacing them 5 cm apart.
5. Bake, rotating the baking sheets halfway through, until the cookies are set around the edges and cracked on top, 15 to 18 minutes.
6. Let cool on the baking sheets for 3 minutes, then transfer to wire racks to cool completely. Dust the cookies with additional powdered sugar, if desired.