Saturday, September 10, 2011

Peanut Butter Chip Chocolate Cookies

Yes, it's a mouthful to say...but they are so worth making.

Waking up this Saturday morning I was already thinking of making cookies to have with my coffee after breakfast.  And since I was up to trying something new, I pulled out my trusty vegan cookbook by Kim Barnouin, Skinny Bitch: Ultimate Everyday Cookbook.

The original recipe in the cookbook was for white chocolate chip cookies, but since my urge to bake only hit me this morning, I didn't have any white chocolate chips. I also wasn't in the mood for chocolate chip chocolate cookies (maybe a little too chocolatey, or I just overdosed on my sister's chocolate truffles last night) what goes better with chocolate than peanut butter. Ah yes. The trusty peanut butter chips I had in my cupboard came to good use.

Yes this recipe is vegan (possibly except for the peanut butter chips I included), but for those sceptics out there, vegan doesn't mean there's a lack of taste. They have the smallest bit of crunch when you bite into them, leading you into the soft and chewy centre.

So good. So worth a try. So easy to make.

If you like these. I must say that everything else in the cookbook has only been tasty and easier to do than expected....definitely on my list of recommendations!

1 1/4 cups unbleached all-purpose flour
1/2 unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cornstarch
1/2 cup almond milk
1/2 cup canola oil
1/2 cup packed light brown sugar
1/2 cup granulated sugar*
2 tsp vanilla extract
1 cup peanut butter chips*

*These are the ingredients I used. Some are different as the recipe originally called for vegan or natural ingredients that I didn't have.

Preheat the oven to 350 degrees F.
Sift together the flour, cocoa powder, baking soda and powder, salt, and cornstarch.
In a separate bowl whisk the sugars, oil, milk, and vanilla extract until well blended.
Stir in the flour mixture until well combined.
Add in the peanut butter chips.
Let the dough sit for 15 minutes.
Drop about 1 Tbsp of dough onto an ungreased cookie sheet, leave about 2 inches in between each (they spread a little when baking).
Bake 8-10 minutes.
Let the cookies cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.

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