This recipe yields 1 kg of mix. But the raw mix is great, rolled into cylinders and frozen. Then you have cookie dough ready when you like to make freshly baked warm cookies, simply by cutting the cylinders into discs and baking.
- 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
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.
Makes 12 jumbo cookies or 30 smaller cookies.
Chilling/freezing time: 1 hour
- 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!
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