I can't remember whether I've mentioned that I used to be a baker in a small cafe. In case I didn't (or you missed it), I spent almost a year of my life devising recipes and baking for my living. It was a delicious, if not terribly healthy, job. Despite long shifts and antisocial hours sometimes, I loved it.
Cookies were always one of my specialities - nothing sells faster than fresh cookies, especially when you bring a baking tray straight up from the oven and into the cafe. Plus they're great fun to make, and you can generate an almost infinite variety of flavours from one basic recipe.
I made this batch for a 'bring and share' picnic lunch with friends - one of my favourite ways to socialise, especially with foodie friends, since you never know quite what you're going to end up with.
Peanut Butter & Chocolate Cookies
Makes 20-30 cookies
3 cups (500g) white flour
2/3 cup (180g) white sugar
1 cup (170g) soft brown sugar
1tsp baking powder
1tsp vanilla essence
250g butter, melted
1 cup (200g) chocolate chips
1 cup peanut butter
- Preheat the oven to 160°C.
- Mix the flour, sugar, and baking powder in a large bowl.
- Add the melted butter, vanilla essence, and eggs. Stir and knead until all combined into a thick dough.
- Add the chocolate and peanut butter, and knead into the dough.
- Form into small balls, arrange on a greased baking sheet, and press gently to flatten. Make sure to leave enough space around each cookie, as they will spread to approximately double the size as they cook.
- Bake for 10-15 minutes (until golden brown), then transfer to a wire rack to cool.