This recipe has risen to the ranks of most favoured in my house above cakes and slices and all kinds of goodies. Instead buying store-bought biscuits, I try have these on hand most of the time. These particular cookies are made with peanut butter, and while you might think that’s a kink you can’t live with, I promise you won’t really notice the difference. What peanut butter brings to these cookies is a reduced sweetness and more satisfying flavour. I find the Toll House style recipes too sweet and soft. These are crunchy and tasty and truly the best choc chip biscuit you’ll make.
I always chop my own chocolate, instead of using choc chips. I find the irregularity of the chocolate chunks more fun and the chocolate of a better quality. It means a little more work, but the extra step, I think, is worth while. I also recommend you seek out a peanut butter that contains only nuts and oil, I suggest Peanut Butter & Co for UK readers and Sanitarium Natural Peanut Butter for Aussie readers (anyone with a US brand please write in). Most peanut butter contains stablisers and all kinds of unnecessary ingredients. Using simple, good quality ingredients these home made snacks are much better than a packet of biscuits that contain fructose syrups, trans fats and preservatives. Better still, with nicely softened butter you can make these cookies the fashioned way with a bowl and a wooden spoon.
Choc-chip cookie recipe
Ingredients:
1/2 cup peanut butter (110g)
1/2 cup softened butter (110g)
1 1/4 cup of flour
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla
150g- 200g roughly chopped dark chocolate. I use a whole block of Cadbury Bourneville.
Oven at 180C (375F)
Method:
Blend butter and peanut butter thoroughly.
Add remaining ingredients, saving flour till last and mix.
Roll into balls, and flatten on a lined baking tray.
Bake for about 5-10 minutes. But as always, goes by smell and look.
They should be cracked on the surface and golden brown.
