Saturday, February 18, 2012
White chocolate chip and peanut butter cookies
Lovely, lovely recipe from Great British Bake-Off winner Jo Wheatley in last month's Good Food. Quick, easy and delicious - I have a fan oven and reduced the heat according to the recipe, but they still seemed a bit soft coming out after 10 minutes. For my second batch I reduced the temp but added 2 minutes to the cooking time and this seemed to work a treat.
100g unsalted butter, softened
100g crunchy peanut butter
50g demerara sugar
50g caster sugar
1 large egg
100g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
50g white chocolate chips
1. Heat oven to 180C/160C fan/gas 4. Line 2 baking trays with parchment paper. Mix the butter, peanut butter and sugars together with an electric whisk until light and fluffy, then gradually add the egg, whisking constantly, until fully combined. Finally fold in the flour, baking powder, bicarb and chocolate drops/chunks.
2. Using an ice-cream scoop, place dollops of cookie dough onto the baking trays, leaving a generous border around the cookies as they will spread in the oven. (can freeze the raw cookie dough at this stage).
3. Bake for 10 minutes, taking the tray out half-way through and banging sharply on a work surface covered with a couple of tea-towels - this dispels the air, making lovely squidgy cookies.