Crunchy Peanut Butter Chip Cookies

Makes about 5 dozen cookies

2      cups unbleached, all-purpose flour
¾     teaspoon kosher salt
½     teaspoon baking powder
¼     teaspoon baking soda
16   tablespoons (2 sticks) unsalted
        butter, cut into 1-inch pieces,
        room temperature
1½  cups creamy peanut butter, preferably
        unsweetened (both traditional and
        natural styles work well, just be sure
        to fully stir the natural style to
        prevent separation)
1     cup packed light brown sugar
½    cup granulated sugar
2     large eggs, room temperature
1     teaspoon pure vanilla extract
1     cup roasted, unsalted peanuts
½     cup miniature chocolate chips
       turbinado sugar mixed with flaked
       sea salt, for sprinkling

Nutritional information per cookie:
Calories 124 (57% from fat) • carb. 11g • pro. 3g fat 8g • sat. fat 3g • chol. 15mg • sod. 70mg
calc. 7mg • fiber 1g

1. Preheat oven to 350°F with racks in the lower and upper thirds of the oven. Line two baking sheets with parchment paper.
2. Put the flour, salt, baking powder, and soda into a medium mixing bowl. Mix on Speed 1 to fully combine, at least 30 seconds. Reserve.
3. Put the butter and peanut butter into a large mixing bowl. Mix, starting at Speed 2 and increasing to Speed 5, until homogenous, about 2 minutes. Scrape down the sides of the bowl and then add the sugars. Mix on Speeds 2 to 4 until very light, when it seems that much of the sugar has dissolved into the butter/ peanut butter, about 2 minutes. Add the eggs, one at a time, mixing on Speeds 2 to 3, and then the vanilla extract. Add the dry ingredients and mix on Speed 2 untiljust combined, and then add the peanuts and chocolate chips; mix on Speed 2 until evenly incorporated.
4. Scoop the dough into evenly sized golf-ball rounds and place on a parchment-lined tray or baking sheet. Press each round down with a fork and then sprinkle with the sugar and flaked sea salt.
5. Bake in the preheated oven until just set at the edges, about 12 to 15 minutes. Allow pans to cool before baking remaining dough.</ p>