Peanut Butter Choc Chip Cookies

by Philip Khoury, featured in Beyond Baking

Published by Quadrille

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Introduction

Need I say more? This decadent cookie takes inspiration from the chunky, indulgent style made famous by New York’s Levain Bakery. It’s perfect for when you want to whip up cookies using ready-made nut butter. With rivulets of melted chocolate weaving through a nutty, tender morsel, these cookies are best enjoyed slightly warm, but their magic doesn’t end there. Stored in an airtight container, they will keep well for up to a week. When you’re ready for that molten, gooey goodness, simply pop one in the microwave for 8 seconds for swift revival.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Beyond Baking

Image of Philip Khoury's Peanut Butter Choc Chip Cookies — Photo by Matt Russell

Ingredients

Makes: 10

Metric U.S.

100 grams peanut butter
40 grams peanut oil
210 grams dark brown sugar
100 grams water
260 grams all-purpose flour
5 grams baking powder
4 grams baking soda
2 grams fine sea salt
120 grams bittersweet chocolate
60 grams roasted peanuts
flaky sea salt for sprinkling

3½ ounces peanut butter
1.4 ounce groundnut oil
7.4 ounce dark brown sugar
3.5 ounce water
9.2 ounce plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon fine sea salt
4.2 ounce dark chocolate
2 ounces roasted peanuts
flaky sea salt for sprinkling

Method

Peanut Butter Choc Chip Cookies is a guest recipe by Philip Khoury so we are not able to answer questions regarding this recipe

Put the peanut butter, peanut oil, sugar and water into a large bowl and whisk until fully combined and the mixture is smooth, homogenous and there are no oily streaks.
In a separate large bowl, whisk together the flour, baking powder, baking soda and salt.
Add the wet ingredients to the dry ingredients and mix with a silicone spatula until a dough forms. Chop the chocolate and peanuts, then mix them into the dough.
Leave the dough to rest for at least 2 hours, or wrap in cling film (plastic wrap) and rest overnight in the refrigerator – the dough can be stored in the refrigerator for up to 3 days.
Preheat the oven to 180°C fan (350°F) and line two large baking sheets with baking parchment.
Divide the dough into 70 g (2.5 oz) portions (about the size of a golf ball), then roll these into balls and arrange them on the prepared baking sheets, spaced 5 cm (2 in) apart and away from the edge (you should be able to fit 12 per baking sheet). Top each with a sprinkle of flaky sea salt.
Bake in the oven for about 12 minutes for soft, fudgy cookies, or 15 minutes for crispier edges.
While the cookies are still warm, you can make them sexy and perfectly round – use a large plain cutter or ring and rotate it around the cookies quickly to tuck in and ‘round’ the edges.
These will keep well for up to 1 week in an airtight container, although they are especially good on the first day before the chocolate has cooled down and reset into chunks.

Put the peanut butter, groundnut oil, sugar and water into a large bowl and whisk until fully combined and the mixture is smooth, homogenous and there are no oily streaks.
In a separate large bowl, whisk together the flour, baking powder, bicarbonate of soda and salt.
Add the wet ingredients to the dry ingredients and mix with a silicone spatula until a dough forms. Chop the chocolate and peanuts, then mix them into the dough.
Leave the dough to rest for at least 2 hours, or wrap in cling film (plastic wrap) and rest overnight in the refrigerator – the dough can be stored in the refrigerator for up to 3 days.
Preheat the oven to 180°C fan (350°F) and line two large baking sheets with baking parchment.
Divide the dough into 70 g (2.5 oz) portions (about the size of a golf ball), then roll these into balls and arrange them on the prepared baking sheets, spaced 5 cm (2 in) apart and away from the edge (you should be able to fit 12 per baking sheet). Top each with a sprinkle of flaky sea salt.
Bake in the oven for about 12 minutes for soft, fudgy cookies, or 15 minutes for crispier edges.
While the cookies are still warm, you can make them sexy and perfectly round – use a large plain cutter or ring and rotate it around the cookies quickly to tuck in and ‘round’ the edges.
These will keep well for up to 1 week in an airtight container, although they are especially good on the first day before the chocolate has cooled down and reset into chunks.