I’ve been MIA for so so so long, I really can’t remember that last time I posted a recipe.
I’ve been on this really long weight loss journey and have been eating just super healthy food and that is why NO COOKING and hence, NO POSTS.
But now that I’m close to finishing my 3rd month of this journey, I decided it’s time I go back to the kitchen and make something yummmmmyyy.
Plus Amelia has been demanding for anything sweet and all I’ve been making for her is my Brownie in a Mug (DO NOT JUDGE, hahahaha). So, yesterday she specifically asked for cookies and I just didn’t feel like saying no to her. I mean how could I? and how many more mug brownies could I feed her?
The cookies that I baked yesterday were super chocolaty with a subtle taste of Peanut Butter. Match made in Heaven. Hope you guys love these cookies as much as we did.
74g Unsalted Butter
60g Castor Sugar
67g Brown Sugar
67g Peanut Butter
5ml Vanilla Extract
Pinch of Salt
1.5g Baking Soda
77g All purpose Flour
30g Cocoa Powder
120g roughly chopped Dark chocolate/ Chocolate Chips
- Measuring ingredients correctly is crucial to getting the right cookies. Use a kitchen scale to weigh out the ingredients
- Make sure you refrigerate the cookie batter for a minimum of 30 minutes. Do not skip this step.
- After the cookies are baked and ready, leave them on the same tray till they cool down and only then remove the cookies. If you immediately remove them, they will crumble.
Cream the butter, sugars and peanut butter together using a hand mixer till light and creamy. Add egg and vanilla extract to the above mixture and combine well.
Next, add dry ingredients to the wet mixture and combine using the cut and fold method. Finally, add chopped chocolate and combine.
Refrigerate for a minimum of 30 minutes. On a baking tray, place parchment paper and make balls of cookies and place them apart from each other. Flatten the balls a little.
Preheat oven at 170-degree Celsius for 5 minutes and bake at 170 degrees for 16 minutes.