Not long ago I met someone who was utterly disdainful of the chocolate and peanut butter combination in these cookies and arrogantly suggested I never offer them up again. I decided this was just a form of snobbery because the same individual demonstrates pretentiousness in other areas – so to hell with it! I’m now going to assume that the inner child lurking somewhere within most of us will gorge itself silly on these delicious cookies.
99.99% of the time (pretentious *prats aside), you’ll find they’re extremely well received by anyone with two or more teeth and as an added bonus; they’re a wonderful treat for people with wheat or dairy allergies.
As usual, there are some helpful notes at the end:
CHOCOLATE CHIP PEANUT BUTTER COOKIES (wheat and dairy-free)
Makes approx 24 cookies
I cup of chunky peanut butter
I cup of soft brown sugar, dark or light – well packed
1 large egg
1 teaspoon of baking soda (bicarbonate)
½ teaspoon of pure vanilla extract
1 cup of semi-sweet chocolate chips
Pre-heat oven to 350F/180C
Thoroughly blend the peanut butter, sugar, soda, egg and vanilla. Fold in the chocolate chips.
With wet hands, roll walnut sized amounts into balls and place on an un-greased cookie sheet(s), 2 inches apart.
Shove ‘em in the oven for approx 12 minutes or until puffy on top, golden underneath. Times vary slightly depending on whether you live above or below sea level.
Allow to cool for no less that 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. However tempting, any attempt to dislodge them while they’re still hot will result in a broken mess.
Serve with a chilled Moo-tini for dunking.
Some helpful notes:
I always use organic eggs. However, it’s important to note that neither organic peanut butter nor the ‘natural’ variety that requires stirring, work in this recipe. Go for good old standby brands such as Jif, Skippy or Peter Pan.
Ghirardelli semi-sweet chocolate chips are the best. Avoid anything made by Hershey as it will have as much resemblance to real chocolate as a bag of cat food. If you can’t get Ghirardelli, go for the best quality you can find.
Not that you’ll have any left over but they do freeze well if you need to make a batch or two ahead of time. They’ll allegedly keep in an airtight container for the best part of a week but this remains untested as I’ve never known them to last that long.
The best deal price-wise for chocolate chips, vanilla extract, soft brown sugar, peanut butter and organic eggs is…. you guessed it, Costco.
Costco, I hope you’re noticing how much free press you’re getting in my blog.
* A ‘prat’ is quaint English slang for fool or idiot.
Finally, as we get closer to the season of gift giving and self-indulgence, I’ll be posting more recipes like this.