Nothing beats a soft, chewy, melt in the mouth cookie. Well after much trial and error, research and experimenting I think I’ve gone and nailed it. I avoid making these to be honest, as I can’t stop at just one. That’s how I KNOW they’re good. As a self taught baker, I’ve managed to self-discipline over the years to simply try what I bake rather than eat it single- handedly. These however... dangerous territory!
I’ve given the cookies an injection of peanut butter so if you’re a peanut butter fan these will rock your world. A little point to mention here is if you like the intensity of peanut butter to be stronger or weaker, you can play around with the butter and peanut butter amounts. So this recipe calls for 150g butter and 75g peanut butter. You can go 175g butter and 50g peanut butter for a more subtle flavour or 25g in the other direction for a more intense flavour. Alternatively if you’re after a standard chocolate chip cookie in all its glory, omit the peanut butter and use 225g of butter.
These are even more delicious freshly baked and warm straight from the oven so make sure you’ve got plenty of milk at home, I’m a dunker but each to their own!
These will freeze well for up to 3 months but I seriously doubt they’ll make it to freezer, especially if you’re sharing the love.
Prep time: 45 minutes
Total time: 1.5 hours
For the Cookies:
75g peanut butter
250g brown sugar
100g granulated sugar
1 large egg + 1 egg yolk (room temperature)
1 tsp vanilla extract
125g bread flour (makes for a lovely chewy texture)
200g plain flour
1 tsp salt
1 tsp bicarbonate of soda
200-300g chocolate chips/chunks (depending on your preference) plus extra for adding on top (I used milk and dark chocolate chips)
Melt peanut butter and butter in a large bowl and whisk together. Set aside to cool, about 10 minutes.
Whisk the sugars together and add to the melted butter. Mix this very, very well.
Add in the egg and egg yolk and stir again until fully incorporated.
Add in the vanilla extract and stir.
In a separate bowl whisk the flours, bicarbonate of soda and salt. Gradually add this to the wet mixture, mixing well each time you add more flour.
Stir in the chocolate chips, reserving a handful for adding more on top before baking.
Refrigerate for half an hour.
Preheat the oven to 175°C/155°C fan and line 2 baking trays with parchment paper.
Take the cookie dough out of the fridge and using an ice cream scoop, place the dough on the baking sheets at least 2 inches apart. Carefully push more chocolate chips into the top of the dough. Bake for 12 minutes.
Remove from the oven (don’t worry if they seem under done, you want this for a soft, chewy texture) and allow the cookies to sit on the hot trays for a couple of minutes before carefully placing on a cooling rack. They will harden slightly as they cool, but still be soft and chewy when you bite into them... yummy!
Best served warm with a big glass of milk!