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Martha's perfect peanut butter & chocolate chip cookies
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Makes: 15 cookies
140g butter, softened
125g light brown soft sugar
100g caster sugar
125g crunchy peanut butter
1 British Blacktail Large Free Range Egg, beaten
250g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
125g dark chocolate, chopped into small chunks
Sea salt flakes, to sprinkle
1. Preheat the oven to 170°C, gas mark 3. Grease and line 2 large baking trays with baking parchment or a silicon baking sheet. In a large bowl, beat together the soft butter with both the sugars using a wooden spoon until well combined – there is no need for it to be light and fluffy. Stir in the peanut butter and the beaten egg.
2. In a separate bowl, combine the flour and raising agents.You need the raising agents to be evenly distributed throughout the cookie dough, so make sure they are well mixed. Add the chocolate. Pour the dry ingredients into the wet mixture and fold in using a spatula until a stiff dough forms.
3. Use a mechanical ice-cream scoop (a teaspoon or tablespoon will work too, but they won’t be as regularly shaped), to form balls of dough and place onto the trays, leaving enough space for each to spread out. Try not to roll them, as the ragged top created by the scoop will give the cookies their traditional cracked surface.
4. Bake the cookies for 12-14 minutes, or until the mixture has spread out and browned around the edges. Remove from the oven – they should look undercooked in the middle but they will firm up – sprinkle with sea salt and allow to cool for at least 10 minutes before moving to a cooling rack.
Don’t overcook your cookies! The most common mistake is to bake them until they look like the ones you might buy. For chewy cookies, the centre of the biscuits will look puffy and undercooked when you take them out of the oven, but will firm up significantly
as they cool.
Typical values per serving:
This recipe was first published in May 2019.