Monday, 16 May 2011

Peanut Butter Chocolate Chip Almond Cookies


I received a huge cookie recipe book as a birthday gift two years ago and have underused it much to the dismay of my friend who gave it to me. But since I am on a roll to experiment in the kitchen I used it as a guidance to come up cookie recipes not entirely found in the book but plain old innovation happening right in my kitchen. So the original recipe was meant to be milk chocolate chip cookies. But I ended up doing something else altogether because of what I had in the kitchen. So here's the recipe:

Ingredients:
1 tub (340gms) smooth peanut butter (crunchy also adds further texture)
200gms butter - partially melted for 50 seconds in the microwave
300gms plain flour
1 1/2 tsp bicarbonate of soda
200gms firmly packed brown sugar
1 medium egg
1 tbsp vanilla essence
200gms dark chocolate chips
150gms almond flakes / diced almonds

Method:
  • Heat up the oven at 200 Degrees Celcius. Prepare your baking pans with greaseproof paper and set aside.
  • Sift the flour and bicarbonate of soda together.
  • In a mixing bowl, toss in the sugar, peanut butter, and butter and beat till sugar is dissolved and fluffy. Add in the egg and the vanilla essence and continue beating before adding in the flour in 3 batches. Once combined, the mixture looks firm. Add in the chocolate chips and almond flakes. 
  • Take a bit of the cookie mixture and roll into a ball. The size should be almost like a huge marble. Line it accordingly with at least 1 1/2 inches in between to allow for spreading to occur when baking.
  • Bake for 10 to 12 minutes maximum and take out to cool. Repeat until mixture is finished.
  • The recipe should yield up to 40 cookies.
If you don't like Peanut butter then replace with nutella. 

The consistency of the cookie is almost similar to famous amos cookies except it looks round rather than pinched. 

The cookies have been cordoned off by the flatmates...yes, it tastes that good!

Cookie search continues,
The Innovative Baker

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