Peanut Butter Chocolate Chip Cookies and a Tribute
This week, the food blogging community all over the country and the world has been rallying around Jennifer Perillo, a wonderful and very accomplished food blogger who lost her husband suddenly and unexpectedly this past Sunday.
I can't even begin to understand what she is going through; the depth of her sadness, the sadness that her two little girls must be feeling.
Three days ago, Jennie wrote this post. How she found the strength, I don't know, but I do know that she is a shining example of what true strength is all about. She could have easily written her latest post about her grief, about how losing her husband at such a young age is beyond unfair, about how her girls will grow up without their daddy...she would have every right to write about those things. Instead, she asked everyone to join her in celebrating her Mikey's life...and by making a Peanut Butter Cream Pie, his favorite dessert. A simple, beautiful and profound request that can only come from a place of deep strength.
No sooner was Jennie's blog post published, that my Twitter feed was filled with some of the most beautiful sentiments for Jennie and her girls. Perfect strangers gathering together, albeit virtually, to support Jennie and send her love, prayers and condolences. But are we really perfect strangers? We are part of a community, connected by our love of food and cooking, and our greater love for our friends, whether we've met each other in person or not. I feel blessed to be a part of this incredibly generous community every day.
Today, the day of Mikey's memorial service, is "Peanut Butter Pie Friday for Mikey and Jennifer Perillo". It was an event created on Facebook for anyone who wanted to help Jennie celebrate Mikey's life. It's been beautiful seeing everyone's sentiments and links to the posts they've written about the pies they've made or the peanut butter chocolate desserts they've eaten in his honor. This post will be placed on the event's wall once I hit the "publish" button. If you use Twitter and follow food bloggers, you may start seeing the hashtag #apieformikey so that Jennie can go back and read the posts and tweets people wrote for her and her husband.
So these Peanut Butter Chocolate Chip cookies are for you, Mikey and Jennie. I was short on time this week and couldn't make a pie, so I hope these cookies will do. In your honor and to celebrate your life together, I am sharing them with friends because in the end, that's what life is all about--the sharing, the community and the love.
Rest in peace, Mikey.
Peanut Butter Chocolate Chip Cookies
Adapted from Martha Stewart's Baking Handbook
2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 sticks unsalted butter, at room temperature
3/4 cups smooth peanut butter (preferably natural)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp. vanilla extract
1 cup semi-sweet chocolate chipsIn a bowl, whisk together the flour, baking soda and salt and set aside. Put the butter, peanut butter, granulated sugar and brown sugar in the workbowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until lightened in color and texture, 2 to 3 minutes. In a small bowl, lightly beat the egg with the vanilla extract and add it to the butter-sugar mixture and mix well to incorporate, scraping down the sides of the bowl as necessary. With the mixer on low speed, gradually add the flour mixture and mix until incorporated, about 1 minute, scraping down the sides of the bowl as necessary. Do not over-mix. Add in the chocolate chips and incorporate them by hand using a spatula or wooden spoon.
Transfer the cookie dough to a bowl and cover with plastic wrap. Chill for 2 hours or overnight.
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper. Remove the cookie dough from the refrigerator and let stand at room temperature for 30 minutes to soften slightly.
Using a small cookie scoop, form the dough into balls and place them about 1 1/2 inches apart on the baking sheets. Using a small glass or the palm of your hand (flour them lightly first), flatten the cookie dough balls slightly. Lightly flour the tines of a fork and press crosshatch marks into each cookie. Refrigerate the cookies (on the baking sheets) for 15 minutes.
Bake, rotating sheets halfway, until golden around the edges and firm in the center, about 20 minutes. Cool the cookies on the baking sheets for about 10 minutes before transfering them to a wire rack to finish cooling completely.
Store in a closed container at room temperature for up to 1 week.
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Beautiful post. My heart goes out to Jennie and her girls. It's been amazing to see the blogging community wrap their arms around her.
A beautiful tribute and beautiful words for Jennie.
Beautiful post... Thank you for sharing these beautiful cookies.