Ingredients
The following ingredients have 4 Servings
- 140 g soft light brown sugar
- 25 g cocoa powder
- ¾ tsp bicarbonate of soda
- 150 g crunchy peanut butter
- ½ tsp vanilla extract
- 1 large egg (lightly beaten (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’) )
- 100 g dark chocolate chunks/chips
Instruction
- Line 2 baking sheets with baking paper.
- Preheat the oven to 180 C/170 C(fan)/350 F/ Gas 4.
- Weigh and mix together the sugar, cocoa and bicarbonate of soda, ensuring any lumps of sugar are completely broken down.
- Add the peanut butter, vanilla and egg and stir thoroughly until the mixture is well-combined and even.
- Add the chocolate chunks and mix again until evenly distributed throughout the dough.
- Divide the dough into approximately 16 even-sized portions, rolling into balls with your hands.
- Flatten each ball slightly between the palms of your hands and place on the baking sheets allowing room for spreading between each.
- Bake for 9 to 10 minutes, swapping the trays around in the oven half way through cooking to ensure an even bake.
- Remove from the oven and leave on the trays for about 10 minutes until the cookies are firm enough to transfer to a wire rack to cool completely.
