These cookies are exactly what they say they are. BIG ASS DARK CHOCOLATE PEANUT BUTTER COOKIES.
They’re old school, and I love it. Just a big fat cookie, full of peanutty flavour and plenty of melting dark chocolate. They’re the kind of thing that are a total crowd-pleaser at any event that includes both very young children and their grandparents.
Neither your five year old niece, nor your 76 year old grandad want to know about that chocolate-molé brownie you’ve been working on, or that treacle tart with rosemary in it.
They want a known quantity. If they pick up a cookie, and there’s anything about it that is not immediately advertised in the name, they will not be pleased. Or at least this is my experience with the very young and the very old. Which, admittedly, is pretty limited.
This is the kind of baking that I turn to for reassurance and comfort. On those days where I have had enough of the unexpeced, the unknown. It’s those days where I can totally sympathise with all the grandparents out there.
You just know that you can count on a big, chunky cookie to brighten up your day.
And I’ve needed a bit of comforting lately, because it turns out I’ve had shingles! Which, for those of you who don’t know (I didn’t) is like ‘Chicken Pox Episode Two: One More Time for the Kids’. It’s pretty unusual for a 23 year old to get it, as it usually afflicts the very young, the very old or those with a weakened immune system (the very people who would love these cookies!).
Please don’t worry about me, it’s been a very mild case, and now I finally know what’s wrong with me I’m well on the mend. I just wanted to let you know that things will be back to full fun and creative force any day now! So what’s new with you?
- 2 sticks (225g) butter
- ⅔ cup (140g) caster sugar
- 2 eggs
- ⅔ cup (140g) brown sugar
- ⅔ cup (170g) peanut butter
- 1 tsp vanilla
- pinch of salt
- 2 cups (300g) plain flour
- ½ tsp baking powder
- 8 oz (200g) dark chocolate, chopped
- First, brown the butter. Place the butter into a large saucepan, or frying pan and heat it for approximately 5-7 minutes. During this time the butter will melt, bubble up, foam, and then begin to brown. It is ready when the once white milk solids which settle at the bottom of the pan have turned a caramel-colour. The butter will smell nutty when this happens.
- Leave the butter to cool completely (I did this by placing it in the freezer for 15 minutes).
- When the butter is cool, place the eggs and caster sugar into the bowl of a stand mixer, fitted with the whisk. Whisk this mixture for about 5 minutes, until it is a very thick, very pale foam.
- Switch to the paddle attachment, and add the cooled butter, the brown sugar and the peanut butter. Mix on a medium speed until all these ingredients are incorporated into the eggs.
- Stop the mixer and add the salt, flour and baking powder to the mixer. Mix in a few short bursts, until almost all of the flour is incorporated, and then add in the chocolate, and mix for one last burst, until all the flour is mixed in and the chocolate chips are distributed.
- From here, you can either bake them straight away (totally delicious) or leave the dough to rest overnight (even better). Either way, when you're ready to bake, preheat the oven to 375F/180C, and line 2 baking trays with baking paper. Scoop out the dough in heaping ⅓ cup portions, and place them, well spaced out, on the trays. Flatten each cookie down to just under an inch (just under 2 cm) thick. Bake for 15-17 minutes, until the cookies are deep golden at the edges, and just cooked through in the centre.
- Serve them with milk, and be happy.