Posts Tagged ‘chocolate chip cookies’

I last made these cookies in 1994.

They were so addictive that our then neighbours asked me to stop making them, as they couldn’t stop eating them.  One even froze her stash, only to find that they were just as good to eat frozen.

Sixteen years later, and I decided the recipe was worth a revisit, especially since Big Boy is a big peanut butter fan. These cookies are huge, stuffed with chocolate, and our son ate two between breaths.  I don’t think they’re going to last very long!

Peanut Butter Chocolate Chip Cookies

(adapted from a recipe in the Mrs Field’s Best Ever Cookie Book!)

  • 300g (2 cups) plain (AP) flour
  • ½ teaspoon bicarbonate of soda (baking soda), sifted
  • ¼ teaspoon fine sea salt
  • 265g (1¼ cups, packed) brown sugar
  • 275 (1¼ cups) white sugar
  • 250g (1 cup) unsalted butter, cold, cut into cubes
  • 3 large (59g) eggs
  • 275g (1 cup) creamy peanut butter
  • 2 teaspoons vanilla extract
  • 360g (2 cups) dark chocolate chips – I used 240g of Callebaut 811 54% and 120g of Callebaut 44% baking sticks, broken up.

1. In a medium bowl, whisk together the flour, salt and sifted bicarb of soda.  Add the chocolate chips and stir to combine.

2. In a large mixing bowl, beat together the butter and sugars to form a grainy paste.  Add the eggs, peanut butter and vanilla and mix again until just combined and no streaks remain – do not overwork the mixture.

3. Add the flour and chocolate mixture and mix on low until just combined.  Scrape off the beaters, cover the bowl and refrigerate for at least an hour.  Preheat oven to 150C (300F) with fan.

4. Scoop large tablespoons of mix onto a large tray lined with parchment paper, leaving about 4cm (1½”) between each cookie (I use an icecream scoop).   Gently flatten cookies slightly and press a cross hatch onto the top of each with the tines of a wet fork.

5. Bake for 18 to 22 minutes or until the cookies are lightly browned.  Allow to cool on a flat surface or wire rack.  Eat with abandon or freeze some for later – they’re the perfect cookie to pull out for an after school snack!

Click here for a printable version of this recipe

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Pete wanted to call this post, “Cookie Mum Goes Mental!”.

Over the weekend, in a burst of baking enthusiasm, I made 112 cookies.

Most of them are in the photo above, along with the wrist guard which I tragically had to wear so that I didn’t hurt myself while scooping out the cold dough. I’m getting old…

I made three different sorts of cookies – our regular chocolate chip, a double chocolate, and a white chocolate with dark chunks.  They’ve all been packaged up, with most of them going into the freezer, where they’ll hibernate until we need them.  Cookies really do freeze very well, and I find it comforting to always have a stash on hand.

Due to time constraints, I mixed up all the batters on Saturday afternoon, but didn’t get a chance to bake them until Sunday morning.  When I went to scoop them out, I found that the dough had set hard, like firm ice cream (hence the wrist guard).

The cold dough baked into perfect round cookies – plump and fat, without any spreading.  I’ll definitely be making my cookie batter ahead of time from now on, and letting it chill in the fridge!

(Clockwise from left) Double-Rich Chocolate Cookies, White Chocolate Cookies with Chocolate Chunks, Blue Ribbon Chocolate Chip Cookies

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