makes
12
prep
15 minutes
cook
10 minutes
difficulty
Easy
makes
12
serves
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 100 g white chocolate
- 100 g milk chocolate
- 100 g dark chocolate
- 200 g plain flour
- 100 g brown sugar
- 100 g caster sugar
- 50 g raw sugar
- 100 g unsalted butter, softened
- 60 g crunchy peanut butter
- 1 egg, lightly beaten
- pinch of sea salt flakes
Makes 12 jumbo cookies or 30 smaller cookies.
Chilling/freezing time: 1 hour
Instructions
- Chop the chocolate into small pieces.
- Sift the flour into the bowl of a stand mixer fitted with the paddle attachment. Stir in the sugars, then add the butter and peanut butter and beat until the mixture forms a crumb like texture. Add the egg and mix just until the dough comes together. Add the chopped chocolate and salt and gently mix together.
- Place the dough on a large piece of plastic wrap, shape into a log, then use the plastic to roll into a cylinder. Refrigerate for 1 hour or until firm. Alternatively, freeze for up to 3 months.
- Preheat the oven to 180°C. Line 2 baking trays with baking paper.
- Unwrap the dough logs, cut into discs, place on the lined baking trays and bake for 8 minutes or until golden. Remove from the oven and stand the cookies on the tray for 1 minute, then transfer to a wire rack to cool to room temperature, if you can wait that long!
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
