All-American chocolate chunk cookies

Name: All-American chocolate chunk cookies
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 300 grams plain chocolate (about 55% cocoa solids); 100 grams bar milk chocolate; 100 grams light muscovado sugar; 85 grams butter, at room temperature; 100 grams peanut butter, crunchy is best; 1 medium egg; 1 teaspoons vanilla extract; 100 grams self-raising flour; 100 grams salted roasted peanuts

All-American chocolate chunk cookies is an American dessert. This recipe serves 12. One serving contains 385 calories, 7g of protein, and 26g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 50 minutes. Head to the store and pick up vanillan extract, bar milk chocolate, egg, and a few other things to make it today. 1 person found this recipe to be delicious and satisfying.

Instructions

Preheat the oven to 180C/gas 4/fan 160C.Gather together and weigh all the ingredients.

Equipment you will use

Oven

Chop 200g/7oz of the plain chocolate into rough, irregular chunks. Chop the milk chocolate in the same way, but keep separate.

Ingredients you will need

Chocolate

Break the remaining plain chocolate into a large heatproof mixing bowl. Melt in the microwave on medium for about 112 minutes (or over a pan of simmering water).

Ingredients you will need

Chocolate

Water

Equipment you will use

Mixing Bowl

Microwave

Frying Pan

Stir the chocolate until melted, then tip in the sugar, butter, peanut butter, egg and vanilla and beat with a wooden spoon until well mixed. Stir in the flour, all the milk chocolate chunks, the nuts (no need to chop) and half the plain chocolate chunks. The mixture will feel quite soft, and drop easily from the spoon if you shake it.

Ingredients you will need

Chocolate Chunks

Peanut Butter

Chocolate

Vanilla

Butter

All Purpose Flour

Shake

Sugar

Milk

Nuts

Egg

Equipment you will use

Wooden Spoon

Drop big spoonfuls in 12 piles on to 2 or 3 baking sheets, leaving room for them to spread (you may need to bake in batches). Stick the remaining chunks into the cookies (2-3 pieces in each).

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Oven

Bake for 10-12 minutes until they are tinged very slightly darker around the edges. The smell will let you know they are ready. They will be soft in the middle, but will crisp up as they cool. (Cook for longer and youll have crisper cookies.)

Ingredients you will need

Equipment you will use

Oven

Let them cool and firm up for a few minutes on the baking sheet (theyll break if you move them while still hot), then lift off with a wide spatula on to a cooling rack. They will keep crisp in an airtight tin for 3-4 days.

Equipment you will use

Baking Sheet

Wire Rack

Spatula

Equipment

Ingredients

Servings:

300grams

plain chocolate (about 55% cocoa solids)100grams

bar milk chocolate 100grams

light muscovado sugar 85grams

butter, at room temperature 100grams

peanut butter, crunchy is best 1medium

egg 1teaspoons

vanilla extract 100grams

self-raising flour 100grams

salted roasted peanuts

Recommended wine: Cream Sherry, Madeira, Prosecco

Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.