Peanut Butter Chip & Chocolate Chunk Cookies
Immerse yourself in the flavours of brown butter, dark chocolate and peanut butter chips - all wrapped up in a soft and chewy home baked cookie.
Servings 24 large cookies
Ingredients
- 250 g (1 ¾ cups) plain flour
- 67 g (½ cup) bread flour see substitution in notes below
- 1 tsp baking soda
- ¼ tsp baking powder
- 200 g (1 cup, minus 1 tbsp) unsalted butter
- 200 g (1 cup + 1 tbsp) packed brown sugar
- 70 g (⅓ cup) white sugar
- 2 large eggs
- 2 tsp vanilla
- ½ cup Reese's Peanut Butter Chips
- 1 block Cadbury Old Gold 70% Cocoa see note 2 below.
- ½ cup additional dark chocolate chips of choice see note 3 below.
- a pinch Maldon sea salt flakes to serve optional
Instructions
- In a small saucepan set over medium heat, melt the butter. Mixing occasionally, continue to cook the butter until foamy with audible popping sounds. Once the crackling stops continue to mixing the butter until it brown bits start to form and it develops a nutty aroma. Once the bits are golden brown in colour, remove from heat and pour into a mixing bowl. They should begin to colour several minutes after the popping stops.
- Add brown and white sugars to the browned butter. Stir and set aside to cool completely.
- Meanwhile, roughly chop the block of dark chocolate. Set aside.
- Once butter mixture has completely cooled, add the eggs and vanilla and stir until combined.
- Next, in a separate bowl, mix the plain flour, bread flour, baking powder, and baking soda.
- Slowly stir in the flour mixture to the butter mixture until just combined.
- Stir in the peanut butter chips and chopped chocolate.
- Use a 4cm ice cream/meatball scoop to scoop 48 small mounds of cookie dough. Using a large scoop will yield 24 cookies.Place scooped dough baking sheets lined with parchment paper. You do not need to leave big gaps between scoops as this is just for chilling.Wrap well with plastic bags or cling film and place in the fridge for one hour, or until firm.
- When ready to bake, preheat the oven to 180°C / 350ºF / 160°C fan forced.
- Arrange chilled cookie dough balls to ensure there is 5cm / 2 inches space between each cookie. Any scoops which do not fit on baking sheet can be returned to the fridge or frozen per the instructions in the blog post.
- Bake small cookies for 9 minutes, large cookies for 12 minutes, or until golden brown. Bake one cookie sheet at a time on the middle rack in your oven.When ready, remove baking sheet from oven and tap on your counter a couple of times. This is optional but it gives the cookies those nice crackly ridges on top.Allow to cool on baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
Notes
1- If you don't have bread flour at home, simply substitute with more all-purpose (plain flour). The cookies may lose a bit of chewiness, but they will still be delicious!
2- Use any 70% cocoa chocolate block you like. I use this one as it's thick and guarantees pools of chocolate in the cookie. However, see next note:
3- The total amount of dark chocolate called for in this recipe is 255g. The chocolate block listed in the recipe only weighs 180g. You may choose to purchase 2 blocks and use about 1 1/3 blocks of this particular brand, or omit using the block of chocolate, and replace it entirely with a bag of chocolate chips.