Description

Chewy chocolate chip & peanut butter cookies. (serves 12) (Modified from an Alton Brown recipe)

Ingredients

• 250g Butter, softened
• 2 & ¹⁄₂ cups of plain flour
• 1 tsp Salt
• 1 tsp Baking soda
• ¹⁄₄ cup sugar
• 1 & ¹⁄₄ Brown sugar
• 1 Egg
• 2 Tbsp Milk
• 2 Tbsp Peanut butter, crunchy style if available
• 1 & ¹⁄₂ tsp Vanilla extract
• 250g Milk choloate chips

Method

1. Preheat oven to 180 degrees celcius
2. Line 2 cookie trays with baking paper
3. Sift flour, salt & baking soda into a bowl
4. Beat butter, sugar and brown sugar together until thick & pale
5. Beat in the vanilla
6. Beat in the egg
7. Beat in the milk
8. Beat in the peanut butter
9. Mix until well combined
10. Slowly beat in the dry mixture
11. Reduce mixer to slowest speed and add the choloate chips
12. Continue manually folding in chocolate until well combined
13. Chill the dough in a refrigerator for a couple of hours (optional, but this is what makes it chewy!)
14. Use a level #20 ice cream scoop to scoop even cookies onto cooking trays, you should get 6 to a sheet
15. Bake in oven for 14 minutes or until golden brown (checking cookies after each 5 minutes and rotating sheets for even browning)
16. Remove from tray to cooling rack until warm not cool
17. When you eat them the center should be chewy and the chocolate runny
18. Store in the fridge in airtight container (keeps for weeks)

Suggestion… Microwave for about 20-30 seconds on high before serving if cold from fridge to restore gooey-ness