If you prefer cashews, pecans or macadamias, feel free to substitute for the peanuts. Makes 18-30 cookies.
1/3 cup coarsely chopped roasted unsalted peanuts
1 cup all-purpose unbleached flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, softened at room temperature
1 tsp pure vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1/2 tsp coarse sea salt
Preheat oven to 350°F. Line 2 rimmed baking sheets with Silpats (silicone mats) or parchment paper, and set aside.
Place nuts in a small baking pan, and set in the oven for 8 minutes or until lightly toasted. Remove from the oven, and let cool while you keep working. (I lined my small pan with aluminum foil, and removed the foil with the nuts so they'd cool more quickly out of the pan.)
In a medium bowl, whisk together the flour, baking powder and baking soda.
In the bowl of a Kitchenaid-type stand mixer, beat the sugars and butter at medium speed until well blended (2 minutes). Add vanilla and egg, and beat on low speed until well blended. On low speed, stir in the flour mixture, peanuts, chocolate chips and sea salt.
Drop dough by teaspoonfuls 2 inches apart onto baking sheets, or use a disher (an ince cream scoop with a release). Depending on the size of the spoon or disher, you'll get 18-30 cookies. (I used a teaspoon, which made 24 cookies.)
Bake for 11 minutes, or until edges are lightly browned. Cool cookies on the pans for 5 minutes, then remove to wire racks to cool completely.