How to make Peanut Butter and Dark Chocolate Chip Cookies - Gluten and Dairy Free
Peanut Butter and Dark Chocolate Chip Cookies - bursting with peanut butter flavour, they have a light, soft, melt in the mouth texture, studded with delectable, luscious lumps of chopped dark chocolate.
Makes 12 - 14
Ingredients
- 225g smooth peanut butter
- 80g soft brown sugar
- ½ teaspoon bicarbonate of/baking soda
- ⅛ teaspoon fine salt
- 1 medium egg, beaten
- 1 teaspoon vanilla paste or extract
- 50g dark chocolate, chopped (70% cocoa solids)
- sea salt granules (optional)
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat oven to fan oven 160°C /180°C/350°F/Gas 4.
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Weigh the peanut butter, sugar, bicarbonate of/baking soda and salt into a mixing bowl and beat to mix with a wooden spoon.
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Stir in the beaten egg and vanilla until throughly mixed, but do not over mix.
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Chop the chocolate into small chunks and fold into the cookie dough. Again be careful not to over mix.
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Scoop out 12 – 14 cookies, roughly 2 tablespoons in size. I use a small ice cream scoop.
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Use your hands to roll the dough into neater balls and top with a small pinch of sea salt, if using.
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Lay spread out on a baking parchment lined baking tray and cook in the centre of a preheated oven for 11 – 12 minutes, until very slightly browning on the edges. Remember, they will continue to cook when they come out of the oven. If you over-cook them, they will become dry.
NB Smaller 1 tablespoon size cookies will take around 8 minutes to cook
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Leave on the tray for 10 minutes and then transfer to a wire rack to cool.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- mixing bowl and wooden spoon
- small mixing bowl to beat the egg
- baking trays lined with baking parchment