200g caster sugar
200g light muscovado sugar
1/2 tsp vanilla extract
240g crunchy peanut butter
21/2 bicarb soda
1/2 tsp salt
70g dark chocolate, chopped.
Preheat oven to 170°c (325°F) Gas 3
Mix butter and sugars until light and fluffy. Add eggs, one at a time. Once Incorporated beat in vanilla and peanut butter.
Mix flour, bicarb and salt together then add to mix, forming a dough.
Arrange equal sized amounts on a baking sheet and bake for 10 mins, until golden brown. Leave to cool slightly before moving to a cooling rack for fear of them falling apart.
Yields 24 (I halved it).
That was the recipe printed (maybe a little condensed) in The Hummingbird Bakery Cookbook. Which is now my all time favourite, move over Nigella!
I don't usually tend to make cookies because, to be honest, I find making them rather dull. There's not exactly any culinary skill involved, mix the ingredients any old way and stick them in the oven. These were no exception but they did taste utterly divine. A slight crunch on the edge, chewy then melt in the middle. I'll make these an exception to my rule.
Next time I would add a little more salt, as it would complement the peanut butter and 25g more chocolate wouldn't hurt either.
Best enjoyed with a glass of cold milk.