Add some extra crunch to your next batch of double chocolate cookies with peanuts. It’s the best possible flavor and texture combo.
When I started baking I was surely not a cookie baker! I honest concept cookies were a long way from the peril I compulsory. I if truth be told have attain to higher senses ever since although and now I am baking cookies every time I salvage the likelihood to… because, let’s face it, they are the best possible exiguous candy snack every time our candy tooth goes moderately bit loopy!
These chocolate peanut cookies are super chocolatey (heeeellloooo, 300g of pure darkish chocolate!) and the disagreement created by the addition of salty and crunchy peanuts is so delectable! I mean, attain on, chocolate and salt are most productive mates, worthy extra so when the salt comes on a handful of flavorful peanuts!
Description
Add some extra crunch to your next batch of double chocolate cookies with peanuts. It’s the best possible flavor and texture combo.
- 250 g butter (softened)
- 160 g white sugar
- 160 g gentle brown sugar
- 1 egg
- 300 g all-reason flour
- 25 g cocoa powder
- 4 g baking soda
- 1 g salt
- 300 g darkish chocolate chips
- 200 g salted peanuts
Prevent your show conceal from going darkish
- Mix the butter with the sugars within the bowl of your mixer till gentle and pale.
- Add the egg and blend properly.
- Disappear within the flour, cocoa powder, salt and baking soda and blend rapidly honest to combined.
- Add the final ingredients: the chocolate and the peanuts and blend to mix.
- Drop dollops of dough on a baking tray lined with parchment paper – trudge away ample room between cookies because they are going to spread and upward thrust in a while.
- Freeze the cookies for a minimal of Quarter-hour then bake within the preheated oven at 180 for 12-Quarter-hour.
- Enable to chill down within the pan earlier than serving. Have the advantage of!
- Category: Baking, Cookies
Oana Olguta
I am a self-taught baker and pastry-faculty graduate and I if truth be told have an affinity for food. But I in particular delight in baking, taking images, exploring dessert cookbooks, entremets and writing. I level of curiosity on ingenious cakes and baking ways which is also aimed to both learners and experts within the kitchen and I if truth be told gather that being a pastry chef is just not about procuring for modern systems of setting up cakes, however about discovering out the basic ways after which combining them into new, customary cakes, counting on textures and flavors.
