Peanut Butter & White Chocolate Chunk Cookies
- 1-1/2 cups (170 grams) all purpose flour (maida)
- 1 teaspoon baking soda (soda-bi-carb)
- 1 cup (250 grams) peanut butter (creamy or chunky)
- 4 tablespoons (60 grams) unsalted butter, at room temperature
- 1/2 packed cup (100 grams) soft brown sugar (light brown or muscovado)
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4th cup (110 grams) white chocolate cut into chunks (roughly chopped into choco chip sized pieces)
1. Preheat the oven to 180 degrees C. Line two large baking sheets with parchment and keep aside.
2. Sift the flour and baking soda together into a bowl. In another bowl beat the peanut butter, unsalted butter and sugars together until light and fluffy.
3. Add the vanilla and the eggs one at a time and beat until smooth.
4. Add the flour mixture in parts and mix until incorporated. Stir in the chocolate chunks. You will have a very soft dough.
5. Pinch out small lime sized portions out of the dough, roll them to avoid any cracks on the surface and lightly flatten them in the center of your palm.
6. Place them 3 cms apart on the baking sheet (they will triple in size, so make sure you space them well apart) and bake until golden for about 13-15 mins (baking time may vary depending on the type/size of the oven). When the surface looks brownish you can take them out – they will still feel soft on the outside but will harden when they cool completely.
7. Remove and allow to cool completely on a wire rack before storing in an airtight container (don’t store until they cool completely or they will turn soft)
Recipe credit: Chef Silvena Rowe