After the hot weather we've had lately, it was a relief that yesterday was grey, misty and cool. The kind of day that is perfect for curling up with a good book, a hot drink and something sweet to nibble on.
Which brings me to these.
There is much debate on what consitutes the 'perfect' chocolate chip cookie but I say, to each their own. If your preference is for thin, crunchy or chewy these are not for you. Or they may just convert you!
Triple Treat Chocolate Chip Cookies
Adapted from 'Chocolate Chip Cookies' on p16 of Modern Classics Number 2 by Donna Hay
125g butter, at room temperature
1/2 cup white sugar
1/2 cup brown sugar
1ts vanilla extract
2 eggs, at room temperature
2 cups plain flour
1 ts baking powder
100g dark chocolate, roughly chopped
100g white chocolate, roughly chopped
2/3 cup roasted salted peanuts
Preheat oven to 180 degrees C. Line 2 baking trays with baking paper.
Beat together the butter, sugar and vanilla until thick and smooth. Add the eggs and beat to combine. Using a spatula, fold through the flour and baking powder until just barely combined. Add the chocolate and nuts and fold through.
Roll dessertspoonfuls of mixture into balls and place on prepared trays allowing room for each cookie to spread.
Bake at 180 degrees for 10 to 12 minutes, or until puffed and lightly golden. They will still be very soft. Remove from oven and allow to rest for a few minutes before transferring to wire racks to cool completely.