Meet my neighbor, Emily.

She loves animals.

She’s a vegetarian, but loves vegan foods, as well.

She’s crazy, but in a fun, full-of-life and laughter kinda way.

You know me.

I bake cookies…

…and I love butter.

Butter is the foundation of almost everything I create. If someone told me I couldn’t eat it anymore? Well, let’s just say the words ‘death and destruction’ come to mind, but that’s just me. Obviously, not everyone feels this way.

I give you the Vegan Peanut Butter au Natural. It has no animal products whatsoever! That’s right, it’s butter-free, egg-free and it just so happens to be gluten-free, which means it contains no flour.

All kidding aside, this cookie is sensational!

Created for you, Emily, and all people out there who love their four-legged friends and choose animal-free goodies.

But…I still love butter, y’all.

Let me begin by saying…I’m a sucker for a beautiful chocolate chip cookie.  It’s like how guys react when they see a hot chick.  They think, “How do I get me some of that?”  Don’t lie guys…you know you think that way.  I’m not hating.  I’m the same way…just for cookies.

Well, the New Yorker fits the bill.  Not too crispy and not too cakey, this cookie has supermodel-beauty.  Perfectly sculpted with the chocolate chips staring you right in the face.   And yet…this cookie is a cheat!  Yeah, you heard me right.  Who puts peanut butter in a Chocolate Chip Cookie?  That’s not kosher!  Well,  you know what I mean.

Bill Yosses, the chef who crafted this recipe, worked under the legendary french pastry chef, Pierre Herme.  If his intent was to make an incredibly alluring chocolate chip cookie, then he’s successful.  But…if it looks like a chocolate chip cookie, shouldn’t it taste like one?

The Best Chocolate Chip Cookie, according to the New York Times Dessert Cookbook.

• 4 oz. unsalted butter, softened
• 1 c. granulated sugar
• 1/2 c. light brown sugar
• 1/4 c. hazelnut paste or peanut butter
• 2 large eggs
• 1 vanilla bean, split lengthwise, pulp scraped out
• 2 1/3 c. all purpose flour
• 1 t. baking soda
• 1 t. salt
• 12 oz. bittersweet chocolate, chopped
• 1/2 c. chopped nuts, optional

1. Preheat the oven to 375 degrees.
2. Cream butter and sugars.
3. Add peanut butter, beating until smooth.
4. Add eggs and vanilla pulp.  Mix until smooth.
5. Sift together all dry ingredients and gradually add to the butter mixture.
6. Mix in chocolate chips.
7. Drop heaping tablespoons on prepared cookie sheets and flatten them slightly.
8. Bake until lightly browned, 9 to 12 minutes.

My buddy and Taste Engineer, Patty, owner and sole proprietor of Zen Pup, loved this cookie.  I must agree, it tastes pretty good.

What’s great: You don’t have to refrigerate it for a few hours beforehand.  It’s going to be pretty no matter when you bake it.

What sucks: The peanut butter overwhelms the classic vanilla flavor.  It tastes good, but not necessarily like a chocolate chip cookie.

Traditionally,  the vanilla flavor is the base, complemented by scrumptious morsels of bittersweet chocolate.  But who am I to argue with someone who studied under the great Chef Pierre Herme?   Wait a minute!  I’m me!  I’ll do whatever I want!

All in all,  the most attractive chocolate chip cookie doesn’t always taste the best.  And if you remember anything kiddies, remember this: ultimately, flavor kicks beauty’s ass every time…especially, in L.A..