I am the whitest girl you will ever meet but I feel that the addition of the brackets to this blog post sound like something Snoop Dog would rap. Or not – see previous comments RE white girl.
The reason I added these key words is when I’m on a mission to find a new baking recipe I am often hobbled by the little words that are usually hidden two-thirds of the way through the recipe ‘allow dough to chill in fridge for 2 hours.’ Ain’t no-one got time for that when school pick-up is looming.
Or the dreaded words – roll dough out until 2cm thick, cut out shapes, place in fridge for another half hour…
No! I want to throw some ingredients together, whack them in the oven and have something to give Misses 7 and 9 for afternoon tea.
When I found this recipe online (I think at taste.com.au) I was smitten. It had the flavours everyone loves, it was quick, and it produces a chunky, delicious cookie that had everyone in raptures. Winner!
I tweaked this a bit.
GATHER:
100g unsalted butter, chopped
200g dark chocolate, chopped
1/3 cup crunchy peanut butter
1/3 caster sugar
1 egg, lightly beaten
1 1/4 cups plain flour
1 tablespoon cocoa powder
LET’S GET TO IT:
Preheat oven to 180°C and line two baking trays with non-stick baking paper.
In a glass or ceramic bowl place the butter and half the chocolate. Place over a small saucepan of barely simmering water but don’t let bowl touch water. Stir until smooth and melted; remove from heat.
Stir in peanut butter, sugar and egg.
Fold in flour and cocoa, and stir. Using a silver spoon stir in the remaining chocolate.
Roll dough into a ball the size of a large walnut and flatten slightly.
Bake for 12 minutes until cooked but still soft in the centre. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.
