Bread and Better
Monday, 1 August 2016
Triple Chocolate, Peanut Butter and Spelt Cookies
The spelt flour and peanut butter in this recipe give the classic choc-chip cookie an extra nutty twist. I have gone for white, milk and dark chocolate here, using chips and chunks for added texture, but feel free to stick with one shade/type only, if you fancy.
Makes 10-15 cookies.
For the cookies:
140g unsalted butter, softened
250g caster sugar
225g white spelt flour
1 teaspoon baking powder
1 teaspoon vanilla extract
200g crunchy peanut butter
100g milk chocolate chunks
50 white chocolate chunks
50 dark chocolate chips
Beat the butter and sugar together in a free-standing mixer, using the paddle attachment (or using a hand-held electric whisk), until pale and fluffy.
Add the egg, vanilla and peanut butter, and mix again, until everything is combined.
Add the flour and baking powder and mix on a very low speed until combined.
Finally add the chocolate, mixing again, until it's evenly distributed.
Lay a large sheet of cling-film onto your work surface, and spoon the cookie mixture into the middle.
Wrap the dough up in the clingfilm, like a sausage, making sure it's well sealed.
Place the sausage into the freezer, for at least 30 minutes, or until the dough has firmed up.
Pre-heat the oven to 180 degrees c.
When the cookie dough had firmed up, unwrap from the cling-film and slice into discs (about an inch thick).
Place the discs onto lined baking trays (leaving plenty of room between each one) and bake for around 15 minutes, or until the cookies have started to harden round the edges, but are still soft in the middle.
Cool the cookies on the tray slightly, before transferring to a wire rack to cool completely.