Adapted from Nigella Lawson's Totally Chocolate Chocolate Chip Cookies and her Chocolate Chip Cookies, these proved to be soft, gooey and rich! Both recipes called for soft light brown sugar but I used dark brown for a deeper tasting cookie. This cookie is much different from my previous cookie post, its about 10 times taller in size and more soft and crumbly as opposed to chewy. You can always make it a totally chocolate chip cookie by using chocolate chips instead of peanut and adding 300g of flour and removing the cocoa powder.
Before I forget, I have two posts to come this week that I'm already planning for! The first is a Miette Ginger Cake, which will be sold in Old Street. Second is a charity bake sale at Queen Elizabeth hospital this Wednesday!
125g dark brown sugar
100g caster sugar
2 tsp vanilla extract
1 bag of reeses peanut butter chips
1 egg - cold
1 egg yolk - cold
150g melted butter
40g cocoa powder
260g plain flour
- Preheat oven to 170 degrees and line 2 baking trays with baking parchment.
- Combine both sugars with melted butter till smooth, then add cold eggs and whisk till creamy.
- Whilst mixing, pour in vanilla extract.
- In a separate large bowl, sieve cocoa powder and add in flour.
- Bit by bit, fold in dry ingredients into wet batter and mix at a minimum.
- Stop mixing stir in peanut butter chips till incorporated.
- Using an ice cream scoop, plop the dough on the baking trays 5 cm apart.
- Bake for 15-17 minutes.
- Eat warm!