Can't stop eating the Peanut Butter Cookies!

Holy cow, these are SOOOOOOO GOOOOOOD!!!!!
(BTW- I would have pics of the cookies....but I ate them all)
First of all I have to admit that my King Arthur Whole Grain Baking Book is the ultimate "healthy" baking book with all of the recipes being good and good for you.

Finding myself with no less than 4 jars of Peanut Butter on hand, I thought a nice peanut butter cookie would hit the spot. I have a go-to recipe that I love, but it has the usual suspects, lots of butter, sugar, and white flour. It was then that I spotted this delicious recipe for Peanut Butter Chews. As usual, I tweaked this recipe to suit my tastes.
A delicious cookie with a chewy texture that lasts even after it is cooled....oh and I added Chocolate chips too....just had to!

Peanut Butter Chews (adapted from King Arthur Flour- Whole Grain Baking)

1 cup organic crunchy Peanut Butter (I used Trader Joe's)
1/2 cup dark brown sugar - packed
1/2 cup granulated white sugar
1 large egg
1/4 cup water
2 tblsp dark corn syrup or honey
1 tsp vanilla extract
1 tsp baking soda
1 scant tsp sea salt (1/2 tsp if you are using standard table salt)
1 1/2 cups Whole wheat pastry flour
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. In a stand mixer, combine all of the ingredients, except the flour. When thoroughly combined, add flour and mix until it just pulls together.  Add the chocolate chips.

The dough will be quite stiff and the chocolate chips may want to keep falling out.
Work the chips in by kneading the dough several times.
On a piece of parchment paper roll the dough into a log about 2 inches in diameter and 18-20 inches long. Cut dough with a very sharp knife into about 28 even pieces.
Arrange on a parchment lined cookie sheet (I fit 12 per pan) and flatten with the tines of a fork to give the cookies a traditional peanut butter cookie design. Replace any chocolate chips that try to escape!

Bake about 12 minutes, reversing the pans front to back, top to bottom if necessary to ensure even baking. Don't over bake or you'll lose the chewy texture, they should be very pale and underdone "looking" on top, even though they should be a delicate golden brown on the bottom.
Cool (or not) and enjoy. Keep tightly wrapped for several days and they stay very chewy.