Makes 12 (or less if you want really big ones), 30 minutes
- 300g bourneville or dark chocolate
- 100g milk or white chocolate
- 80g brown sugar
- 85g butter, at room temperature
- 100g crunchy peanut butter
- 1 large egg
- 5ml vanilla extract
- 100g self raising flour
- 100g salted peanuts - large ones are best
- Preheat oven to 180 degrees.
- Chop 200g of the dark chocolate into chunks. Chop the white chocolate as well, but do not mix the two.
- Melt the remaining 100g dark chocolate over simmering water. (Do not let the container touch the water)
- Stir in the sugar, butter, peanut butter, vanilla extract and egg.
- Stir in the flour, peanuts, white chocolate and 3/4 of the dark chocolate chunks. The mixture should be soft.
- Drop the mixture onto a baking sheet leaving enough room in between to spread.
- Divide the rest of the dark chocolate chunks between the cookies and press into lightly into each cookie.
- Bake for 12-15 minutes.
- Remove from the oven and leave for a few minutes to firm up before placing on a cooling rack.
- This will yield a crispy cookie when cool with a soft center. Should you prefer a biscuit instead of cookie, bake for longer, but be careful not to burn your precious creations!
PS: These treats are very soft due to the high chocolate content and should be stored in an airtight container in a cool place. This only applies if you have any left after 15 minutes from baking.
