Chocolate Peanut Butter Chip Cookies

• 160gr butter (room temperature)
• 200gr flour
• 25gr cacao powder
• 180gr light-brown sugar
• 50gr granulated sugar
• 1 egg
• 1 egg yolk
• 1tsp salt
• ¾ tsp baking soda
• 1tbsp vanilla
• 200gr peanut butter chips

‍

1. In a medium to large mixing bowl, whip together your butter, sugars & vanilla until light and fluffy using a hand or stand mixer. Lastly, whisk in your egg and egg yolk until a smooth mixture forms.
2. In a separate bowl, lightly whisk together your flour, cacao powder, salt and baking powder
3. Switch over to a spatula and fold in your flour mixture. Once the flour is halfway mixed in, add your peanut butter chips and mix until no dry flour parts are left. Be careful not to overmix as this will make the cookies spread too much.
4. Scoop your cookies into balls, add more peanut butter chips on top if desired
5. Place the dough balls in the fridge or freezer for at least 1 hour or overnight
6. Once your cookie dough has chilled, preheat your oven to 180C
7. Place your cookies on a parchment paper-lined baking tray, around 5 at a time and leave enough room in between them as the cookies will spread. Bake them for 12-14 minutes*. You are looking for the edges that are just starting to brown and the middle still underbaked, this is when you take them out. Cookies will continue to bake once they are out of the oven. If you bake from frozen, add 2 minutes to your baking time
8. Let them cool completely before serving, allowing them to set and finish baking. Optionally, but I like to serve them with a pinch of flaky sea salt

‍