Chunky peanut butter cookies

Flour, all purpose	1 ½ cups
Salt, kosher	1 teaspoon
Baking soda	½ teaspoon
Baking powder	½ teaspoon
Butter, unsalted, softened	½ cup
Peanut butter, freshly roasted & ground chunky	½ cup
Sugar, granulated	¾ cup
Sugar, dark brown	¼ cup
Egg	1 large
Vanilla extract	½ teaspoon

1. Preheat to 350F; position racks in the upper and lower thirds.
2. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
3. In a large bowl, using an electric mixer, beat the butter, peanut butter, and both sugars at high speed until pale and fluffy, about 2 minutes.
4. Beat in the egg and vanilla.
5. At low speed, gradually beat in the dry ingredients until just incorporated.
6. Form half of the dough into 1-inch balls, and arrange them 2 inches apart on two large baking sheets.
7. Using a fork, gently press the tops of the cookies to form a crosshatch pattern.
8. Bake for 12 to 15 minutes, until lightly browned; shift the baking sheets from top to bottom and front to back halfway through baking.
9. Let the cookies cool on the baking sheets for 2 minutes before transferring to a rack to cool completely.
10. Let the baking sheets cool slightly, then repeat with the remaining dough.

Recipe from Food&Wine Magazine, April 2014.