You can't go wrong with a gooey, chocolatey cookie! Our Dark Roast Peanut Butter makes these chocolate chip cookies extra indulgent. These really are the ultimate treat.
Ingredients
- 140g Unsalted Butter
- 125g Light Muscovado Sugar
- 100g Caster Sugar
- 130g Dark Roast Peanut Butter
- 1 Large Egg, Beaten
- 230g Plain Flour
- 30g Good Quality Cocoa Powder
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Baking Powder
- 150g Dark chocolate (chopped into small chunks)
- Sea Salt Flakes
Method
- Preheat the oven to 170°C. Line 1 or 2 baking trays with parchment.
- In a large bowl, using a wooden spoon mix together the soft butter, caster sugar and muscovado sugar. Once combined stir in the Dark Roast Peanut Butter and the beaten egg.
- In a separate bowl, sift together the flour, cocoa powder and raising agents. Add the chocolate and pour the dry ingredients into the wet mixture and mix till it forms a stiff dough.
- Roll the cookie dough between your hands to form golf ball sized pieces of dough and place onto the trays, leaving enough space for each to spread out. Press them down slightly before putting into the oven.
- Bake the cookies for 12 minutes. Remove from the oven when they are still soft in the centre and sprinkle with sea salt. Allow to cool for at least 10 minutes on the trays before moving to a cooling rack.
