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Soft & tender chocolate & peanut cookies

Have you ever heard of analysis paralysis?

Where you overthink something so much that instead of just doing that thing you become so consumed by the 'what ifs' that you don't take action at all...

Well that's exactly where I've been lately. I have SO MANY ideas for recipes I want to share and baking tips / tricks and stories that I think you would love, but I just couldn't for the life of me settle on which one to start with...

It's been such a battle in my head.

Well today, I bit the bullet.

I've been craving cookies lately and it's been, oh a good 5 or 6 months since I last shared a recipe, I thought why not... Today I'm sharing an amended version of my choc chip and oat cookies, because it's what I've been craving and a revamp of an old favourite is as good a place to start as any, right?

These cookies are the perfect balance between soft, tender, slightly crisp & chewy. I was going for a Subway cookie type feel and I do think these are close on the mark. They have a slight crispness to the edges and a soft chewy centre and are really, really moorish.

Making the dough is super simple. The hardest part is waiting for them the be cool enough to eat!

I definitely recommend making them! If you can't have peanuts feel free to substitute for anything else you like, more choc chips, dried cranberries, raisins, anything will work great with this recipe!

So, below is my amended version which makes HEAPS of cookies! I think I ended up with about 40 cookies.. You could make them bigger & have less, but I think these are a great size... And I don't feel so guilty about eating 2!

Choc chip and peanut cookies

250 g unsalted butter, cubed, at room temperature

150 g castor sugar

160 g soft brown sugar

2 g finely ground salt (I used pink seal salt)

1 teaspoon vanilla essence or extract

2 extra large eggs

370 g pain flour

50 g corn flour

1 teaspoon (2g) baking powder

250 g choc chips (these can be whatever chocolate you like, white, dark, milk or a mix of all 3! and can be chopped into smaller chunks for better distribution within the cookies)

100 g chopped roasted peanuts

Method

Combine the butter, sugars, salt and vanilla in the bowl of an electric mixer and beat with the paddle attachment on medium speed until everything is smooth and well combined. This should only take 2 or 3 minutes depending on how soft the butter was.

Scrape down the bowl with a spatula and add the eggs in one at a time, beating well between each addition. Add the corn flour and baking powder and beat well to combine.

Add in the chopped peanuts and chocolate and mix on medium speed until will combined and coated with the butter mixture.

Add the flour in 2 or 3 smaller batches to allow easy (and mess free!) blending. Beat together until all of the flour is incorporated and the cookie dough looks thoroughly mixed.

Line 3 baking trays with baking paper.

Using a small ice cream scoop or 2 teaspoons scoop the cookie dough onto the baking trays leaving room between each cookie for spreading. My raw cookie dough scoops were between 32 and 35g in weight.

Place the trays of cookie dough balls into the fridge for 10 - 15 minutes to allow the dough to chill.

Preheat oven to 160 degrees C fan forced or 170 degrees C if not using a fan.

Bake cookies for 15 - 18 minutes until slightly golden around the edges.

These cookies will spread and the contributes to the overall chewy texture.

Cool cookies on baking trays for 5 - 10 minutes before moving onto a wire rack to cool completely!

Watch the video below to see just how easy this recipe is!

If you love this recipe please share to share the love!

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