Chewy Chocolate Chip and Peanut Butter Cookies
In my opinion, everyone needs a go-to cookie recipe and this is, by far, my favourite.
I’ve spent so long trying to achieve that perfect combination of crisp on the edges but soft and gooey in the middle - and, most importantly, big enough to eclipse the sun. After all, if a cookie isn’t bigger than your face, then is it really a cookie?
I’m a sucker for anything sweet ‘n’ salty too - the additional of peanut butter packs just the right amount of saltiness. I used Meridian’s peanut butter - they roast the peanuts in their skins and their smooth peanut butter is still slightly crunchy, which I love.
Of course, you could use any type of nut butter (smooth or crunchy). There are so many options out there now. But, for me, classic peanut butter hits the spot.
This recipe also calls for a ‘brown butter’ (or beurre noisette). It sounds way more technical that it really is, but, the process of melting the butter in a saucepan until golden brown adds an extra nutty kick to the cookies - it’s totally worth the extra faff.
The cookie dough can be easily frozen too - just shape into balls and pop into a sandwich bag, ready for a cookie emergency.