I found this recipe at Sabato when Simon and I went shopping there on Saturday. It’s a gourmet food shop in Mt. Eden, Auckland and it is stocked full of delicious tasting things. They have a whole stand of recipe cards you can take which use the products they sell and this is one of the recipes that jumped out at me. These cookies taste really indulgent even though I used Whittaker’s 50% Dark Chocolate as we had some in the pantry at home, rather than the ‘Valrhona’ brand of dark chocolate that the recipe recommended (I think I might have to go back and get some of this chocolate to try though, the official website makes it seem so luxurious). I baked my cookies so that they are soft and chewy in the middle, yum! The recipe makes approximately 12 cookies and is super easy :)
1 cup peanut butter (I used a mixture of smooth and crunchy)
¾ cup brown or white sugar (I used half of each)
½ teaspoon baking powder (gluten free)
85g dark chocolate, chopped into pea sized pieces
Preheat the oven to 180°C.
Mix the peanut butter, sugar, egg and baking powder together in bowl. Mix in the chocolate bits.
Take dessertspoon sized amounts of the dough and roll into balls. Place them on a baking paper lined tray. Bake in the oven for 12 minutes for a soft-centred chewy cookie, or 15 minutes or slightly longer for a crunchier cookie (just be careful not to burn them!). Remove from the oven and cool the cookies on a wire rack.