Wow! These cookies are to die for. Based on a Curtis Stone recipe I found in LA last year (but waited until SwotVac to try for procrastibaking purposes), these cookies are so ridiculously chewy and chocolatey and perfect that even the sun wanted in (photographic evidence above and below). Warning: highly addictive.
1 cup flour
½ tspn baking soda
1 cup crunchy peanut butter
1 cup brown sugar
125g butter, softened
1 ½ tblspns honey
1 large egg
1 tspn vanilla extract
155g dark chocolate, roughly chopped
Preheat oven to 180°C (160°C fan-forced) and line 3 large baking trays with baking paper.
Sift the baking soda and flour into a medium bowl. Set aside.
Using an electric mixer, beat the peanut butter, brown sugar, butter, honey, egg, and vanilla in a large bowl until well combined.
Stir the dry ingredients into the peanut mixture in 2 additions.
Stir in the chopped chocolate.
Scoop a heaped teaspoon (so that it is about the size of a ping pong ball) of dough for each cookie onto the prepared baking sheet (spacing so there is room for spreading).
Bake for about 7 minutes, or until the cookies are starting to turn golden but are still soft to the touch.
Cool the cookies on the tray for 5-10 mins (this is where they will harden slightly) and then transfer to a cooling rack or eat warm.
Makes around 36 cookies, provided you don’t eat too much dough (not that I would ever do that or anything).
Recipe from Curtis Stone