Peanut Chocolate Chip Cookies, and the batter rest test

Story of my life: Cake every night, exercise some mornings, getting marvelously plump. So today, I brought 5 bananas to work to eat, and then I made these peanut chocolate chip cookies. They have delicately crisp edges. I adore crisp edges. It’s a close fight between the edges and the nutty, melty-chocolate insides. I ate far more than I intended to. Is that surprising?

Do pulverize the nuts finely, it makes the difference between a chunky nut-studded cookie and an extra-crunchy, flavorful cookie. I processed mine in a grinder until the biggest pieces looked like rough sand.

Adaptations and experiments:
I left a batch of batter in the fridge to rest for 72 hours, and will compare with a fresh batch made at the end of the 72 hours. I intend to make the new batches smaller, to maximize the edge-to-cookie ratio. The peanut flavor comes out strongly in this cookie, almost like peanut butter – I’d divide the batter before adding the chocolate and nuts and try different combinations, softer nuts like walnuts and other hard nuts like hazelnuts. The cold batter ensures the cookies don’t spread too much, but I’d try room temperature (30°C here) as the spread might make a overall crispier cookie.

Peanut Chocolate Chip Cookies*
Adapted from Smitten Kitchen, who adapted from The Great Book of Chocolate

Makes 20 cookies, or more if you use one of these tiny cookie scoops.

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold*, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon sea salt (I’d increase by 1/8 tsp next time)
180 grams semisweet chocolate chips
60 grams each of almonds and peanuts, toasted and chopped

Adjust the oven rack to the top third of the oven and preheat to 300F (150°C). Line three baking sheets with parchment paper.

Beat the sugars, salt and butter together until smooth. Mix in the egg, vanilla, and baking soda.

Mix the flour into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.**

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days. Good luck with keeping them so long.

*In our lovely but warm country, that means straight from the fridge.
**Dough balls can be frozen at this point and baked directly, adding a few minutes to the baking time or thawed beforehand.

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