Chunky Chocolate chip cookie recipe

 
 

This has been my standard biscuit  recipe for years.  These are the perfect comfort food.
I learned a long time ago that there are a few essential ingredients needed to bake the perfect chocolate chip cookie. You must include an egg, a hefty dose of peanut butter and a lot of good quality dark chocolate. No skimping !!


 I also like to make my cookies quite large. This way I can (usually!) stop at one and savour every mouthful.  Tea time needs to be an event, not a hasty gulp and grab as you race out the door.

I hope you enjoy this recipe. For lovers of the chocolate / peanut butter combo, these will be irresistible.

 


Chunky Chocolate chip Cookies

Ingredients

 

125 g butter, softened
1 cup castor sugar
1 egg
1 teaspoon vanilla extract
1  cup crunchy peanut butter
2 cups flour
1 teaspoon bi carb soda
1 teaspoon baking powder
150g good quality dark chocolate, roughly chopped. 

 
Method

* Pre heat oven to 180 C

* Line 2 baking trays with baking paper.
 
* Put softened butter into bowl of electric mixer and beat until light and fluffy.
 
* Add sugar and beat until well combined.
 
* Add peanut butter and vanilla extract, mixing well.

* Add egg and beat until just combined.

* Add sifted flour, bi carb and baking powder and continue to mix with a wooden spoon.

* Finally, mix in chopped chocolate until well combined.

(If the mixture is too dry, add a few tablespoons of milk.)

Take large chunks of dough and roll roughly into balls. Flatten slightly onto baking trays.

*Bake in oven for approx 15 minutes or until brown.

*Cool on tray before enjoying with a hot cup of tea.

 
 
 
 
 
 
 
 
 

5 thoughts on “Chunky Chocolate chip cookie recipe

  1. Wow – gorgeous photos….and no doubt the biscuits taste every bit as good as they look. Alas we are a No peanut butter household due to allergies – just the smell is enough to make DH feel rather ill/headachy.

    I’ve not made choc chip biscuits with anything but choc chips – I must try chopped good quality chocolate

  2. These look so delicious! I will try them, ideal for the summer holidays as the weather is more like winter 😉 Only thing is we don’t have the chunky kind of peanutbutter in the shops here, we actually have to be glad to find peanutbutter at all and I suspect noone ever buys it. Think they keep it in the shop just for us 😉 I hope the ‘normal’ peanutbutter will work just as well. There is an abundance of all kinds of dark chocolate available in shops here though. Always love that much better than choc chips except maybe for the Callebaut ones, those are delicious!
    Thanks for sharing the recipe!
    Marian

  3. Thanks for your lovely comment Marian. I tried to leave a message on your blog but I am not sure if it published. I appreciate you stopping by at Mama bear’s Kitchen. I am very envious of your ample supply of chocolate!!!
    Anna

  4. Thank you Little Miss Cupcake. Can you use any nut butter? You could substitute almond or cashew butter, but if nuts are not an option at all, I have made these with half a cup of coconut plus 1/4 cup each of sunflower seeds and pepita seeds. Also throw in a handful of dried cranberries. YUM! You may need to add a few tablespoons of milk to the mix if it is too dry.
    XX

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