Thick and chewy. Reminiscent of peanut-butter-and-honey sandwiches,
but easily adaptable to any number of flavour combinations.
Based on Erin Cooks’s Thick and Chewy Chocolate Chip Cookies. The tablespoon measures of sugar may seem fiddly, but make it much easier to double or halve the recipe.
2 cups + 4 tbsp plain flour
1 tsp baking soda
1/2 tsp salt
110 g butter (1 stick)
12 tbsp caster sugar
12 tbsp brown sugar
1 tsp vanilla
1 cup honeycomb chunk chocolate (Cadbury Crunchie, about 250 g)*
1 cup chopped peanuts*
- Preheat the oven to 175° C.
- In a medium bowl, sift together the flour, baking soda and salt. Set aside.
- Chop the chocolate and/or nuts* into large chunks. Set aside.
(Chopped peanuts even look like the illustrated insides of Crunchie chocolate. Fate.)
- Soften the butter in the microwave (15 seconds).
- In the bowl of a stand mixer (or a large bowl with hand beaters) cream together the sugars and softened butter for about 3 minutes.
- Still mixing, add the eggs one at a time, and the vanilla, until combined.
- Slow down the mixer/beaters and slowly add the flour mixture until fully combined. (The dough will be thick. Even Bess the KitchenAid struggles with this one.)
- Using a wooden spoon, stir in the chocolate and/or nuts until evenly distributed.
- Roll large teaspoonfuls of the dough into balls, and bake — about 9 per large baking tray (they spread, but not too much) — for about 10 minutes for each batch. For the elusive crunchy-edge/chewy-centre cookie, you want them to be just-browning at the edges, and almost-but-not-quite-golden in the middle.
*Or whatever. Other tested-and-approved combinations include: dates + desiccated coconut, chocolate-covered macadamias + desiccated coconut, dark chocolate + raisins, milk chocolate + walnuts, white chocolate + cranberries…