I've been a bit over baking because of the heat but now that everyone is back at work and school I thought I'd better hop to it.
Cookies are always a win in our house and Connor, so very eloquently, let me know of his distaste for fruit where chocolate can be put when discussing hot crossed buns recently, so I set out to make the best choc chip cookies I could muster.
This recipe uses the base batter of the hot choc chip cookies recipe with some changes. They are a hit. It makes a stack and they will all be gone tomorrow! Enjoy xx
Ingredients 225g unsalted butter, softened
100g crunchy peanut butter
100g caster sugar
175g brown sugar
2 tsp vanilla extract
2 eggs, beaten
350g plain flour
1 tsp baking powder
Pinch of salt
360g dark chocolate chunks
Heat oven to 180C and line 3 large oven trays with baking paper.
Beat the butter, peanut butter until light and creamy, add the brown and caster sugar and beat until smooth. Continue beating and gradually mix in the vanilla and eggs.
In another bowl, sift the flour, salt and baking powder to aerate and combine, then mix these into the butter mixture. Finally, with the beaters on low fold in the chocolate chunks.
Place walnut-sized balls of the mixture on baking sheets lined with baking parchment and press them slightly, make sure you leave enough space between so they don’t melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely.
I eat them with a class of milk for a 70s throwback. Try it, its great and your kids will think you've gone mad!