This was the last baking I have done with a recipe. The past few weeks I’ve made a couple of small batches of cookies with full creative vigour. It’s been strangely freeing.
My normal process is:
What am I making
What is the basic ratio for this
Adjust for flavours/textures/variations
Bake to the measurements I just worked out.
There is an element of creativity in there, but also a sort of scientific method.
I’ve also been playing with a cheap egg replacement but so far I can only tell you it works in muffins and soft cookies.
Anyway, onto these cookies.
Peanut butter and chocolate is the champion of flavour combinations. (Closely followed by caramel and salt). These are salty and sweet, crispy and soft, simple and totally moreish.
TWO-TONE PEANUT BUTTER AND CHOCOLATE COOKIES
½ cup peanut butter
¼ cup butter
¾ cup white sugar
1 cup of flour + ⅔ cup (pb) + ¼ cup
1 tsp baking powder
3 Tbsp cocoa
Preheat oven to 180°C
As you are dividing the dough in half, you may need to add a little extra flour depending on how even the split was. I recommend adding the extra flour 1 Tbsp at a time.
Beat together softened butter and peanut butter until well combined.
Add sugar and mix for 30 seconds (or 3-4 minutes if being done by hand). The sugar should be well incorporated but not totally creamed.
Crack both eggs and mix them into the peanut butter mixture.
Fold in 1 cup of flour and the baking soda.
Split the dough into two bowls, approx. half of the dough in each.
To the peanut butter half, fold in ⅔ cup flour.
To the chocolate half, fold in ½ flour and 3 Tbsp cocoa.
Bring together about ½ Tbsp of each dough into your hand and roll into a ball.
Flatten this ball onto a lined baking tray. Repeat with the rest of the dough.
Bake for 7-10 minutes at 180°C or until the bottoms are lightly browned.
xo Kirste Isabel