Isn’t it amazing when you make something and it just turns out to be someone’s very favourite thing? That happened to me this week.
Not hard to do, I suppose, when you’re making peanut butter chocolate chip cookies. These are amazing. No, really. Peanut butter combined with chocolate chips combined with cookie dough. I know. Who would have guessed?
The line up is fairly impressive. I keep thinking, when I take photos of all my ingredients together, that it’s kinda like a class photo. Back from when there still were class photos and not just rows of head shots in the yearbook. You had to make sure you lined up in order of height, stood tall, straight backed, no pushing. Hands together neatly in the front row. Ties tied neatly, top buttons done up.
White sugar wasn’t here for the photo (wagging school again, whatever will we do with you?) and dark chocolate chips weren’t either – he’s an exchange student from Ethiopia or Sudan, I can’t remember, but I just get lost in the beautiful colour of his skin. Oh, love. Absolutely gorgeous.
Lurpak Butter, the Danish transfer, in the front because he’s the teacher’s pet. It doesn’t matter, though, because he’s beautiful and charms all the girls with his accent and high milk fat content. Mmmm, butter.
The eggs are a little pushy, but they can’t help it. It’s just the way they were raised – free range, used to having their own way.
I’ve always thought, once you know what you’re doing when you’re baking, if you have just a list of ingredients and their quantities, you pretty much know what to do with them. Cream the butter and sugar, add the egg and vanilla, sift the dry ingredients together and fold them in. Fold through chocolate chips, form into balls, bake until brown and delicious. Try not to burn your hands when you eat them straight off the baking tray. Yum.
Peanut Butter Chocolate Chip Cookies
2 1/2 cups plain flour (I’m pretty sure I subbed in 1/2 cup of wholemeal spelt. Just putting it out there.)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter
1 cup packed brown sugar
1/4 cup white sugar
1 teaspoon vanilla essence
1 1/2 cups chocolate chips or chunks (I used 1 1/2 packets of chocolate chips, two different types. It’s how I roll.)
Preheat oven to 180 degrees Celsius. Line two baking trays with baking paper.
Sift the dry ingredients together (flour, bi carb soda, baking powder, salt, nutmeg, cinnamon). Set aside.
Cream the butter and peanut butter; add the sugars and beat well. Scrape down the sides of the bowl and beat in the eggs one at a time, followed by the vanilla essence.
Using a spatula, fold in the dry ingredients until just incorporated, then the chocolate chips. (At this point I refridgerated the dough overnight.)
Form tablespoonfuls of the mixture into balls, then space on the prepared baking trays about an inch or so apart. Press the tines of a fork into each mound, then press them in perpendicular to the first time, so you get a pretty criss cross pattern. Bake about 12 minutes, rotating at the halfway point.