Choc chip Peanut Butter Cookies

Ingredients

• 100g / 7 tbsp unsalted butter (, cut into ~1cm / 0.2" cubes)
• 1/2 cup (tightly packed) brown sugar
• 1/2 cup caster sugar / superfine sugar (, or regular/granulated white sugar)
• 1/2 tsp vanilla extract
• 1 tsp honey ((Note 1))
• 1/4 tsp cooking salt / kosher salt
• 1 large egg (, fridge cold is fine)
• 1/2 cup smooth peanut butter spread ((ie Aus: Bega, US: Jif, Skippy, UK: Sun-Pat, NOT the runny natural sugar-free type))
• 1 1/4 cups plain flour / all-purpose flour ((Note 4 for gluten-free))
• 1 tsp baking soda / bi-carbonate soda (, not baking powder (Note 2))
• 150g (3/4 cup) dark choc chips / US semi-sweet chips

Steps

1. 1

   Melt butter, mix in sugars, then mix in egg, vanilla, salt and honey. Mix in peanut butter until smooth, then the flour and baking soda, and lastly the choc chips. Fridge 1 hr, roll into 16 balls, bake 12 min at 190°C/375°F (170°C fan), cool 10 min on trays. Don't forget extra choc chips for surface!

2. 2

   Set aside ~2 1/2 tablespoons of chocolate chips to decorate the surface.

3. 3

   Barely melt butter - Put the butter in a microwave proof bowl and microwave in 20 second increments on high until almost melted. Then mix with a wooden spoon to finish melting using residual heat.

4. 4

   Make cookie dough - Stir in both the sugars. Then add the egg, vanilla, honey and salt. Stir until combined. Add the peanut butter and stir until smooth (a few little lumps is ok - I don't think anyone would complain!)

5. 5

   Add dry ingredients - Add the flour then scatter the baking soda across the surface. Mix until the flour is mostly incorporated. Then add most of the choc chips (reserve enough to decorate at the end) and mix until you no longer see flour.

6. 6

   Fridge 1 hour - Cover with cling wrap and refrigerate for 1 hour, or up to 2 days. (Note 2)

7. 7

   Preheat oven to 190°C/375°F (170°C fan-forced). Line 2 trays with baking paper (parchment paper).

8. 8

   Roll the dough into 4cm / 1.6" balls, you should get 15 - 16 (size 24 cookie scoop, 1 1/2 tbsp). Place on baking paper / parchment paper lined trays, 6 cm / 2.5" apart. Bake for 12 minutes until golden around the edges and lighter golden on the surface.

9. 9

   Top, cool, attack! As soon they come out of the oven, press chocolate chips gently onto the surface (I like to push some in a tiny bit, on a slight angle). Cool on the tray for 10 minutes so they finish cooking and the edges crisp up. Then attack! Or transfer to cooling racks and fully cool before storing in airtight containers.