Chocolate chip and peanut butter cookies. Soft and gooey on the inside, slightly crisp on the outside. Absolutely delicious!
After the success of my apple crumble flapjacks, I was allowed back into the kitchen by Charlotte to try my hand at another of my favourites – cookies. For me there is little better than a nice cup of tea with a cookie or two!
Cookies are relatively simple to make, however there are a couple of key choices to make upfront:
- The first is what to put in them. Being my first cookie recipe I settled quickly on the traditional choice of chocolate chips. This felt a little boring though, so I also decided to add in peanut butter, guaranteeing a gooey texture, whilst still complimenting the chocolate.
- The second choice to make is whether you prefer thick or thin cookies. For chocolate chip cookies I prefer thin, for oatmeal and raisin cookies I prefer thick.
You can alter the thickness of the cookie by simply making some tweaks to the cookie recipe. There are many ways to do this, highlighted below are three of the main ones:
- The amount of butter in the mixture – reducing the amount of butter decreases the liquid in the cookie causing less spread (although at the expense of softness).
- Cooling the cookie dough in the fridge before baking also causes less spread, in part because it gives time for the flour to absorb the liquid in the dough.
- The ratio of brown sugar to white sugar. The more brown sugar the thicker the cookie (from research this is due to the acidic nature of brown sugar which reacts with the raising agent).
In the photo below I show how by making the three changes above you obtain different looking cookies.
On the left-hand-side I have created a thin cookie using the chocolate chip and peanut butter cookie recipe detailed below. On the right-hand-side I have reduced the butter, used only brown sugar and cooled the cookie dough in the fridge before baking. The result is a smaller thicker cookie.
Fortunately, as I opted to make thin cookies this time round, you don’t need to wait for the cookie dough to cool (I’m not the most patient, particularly when it comes to eating!).
In my view, and I think the majority agree, the best type of cookies are those which are soft and gooey in the middle, but have a slightly crisp outside. This is easy to achieve by shortening the baking time, removing the cookies from the oven as soon as the edges start to show a golden colour, and then leaving them to harden on the baking tray for a few minutes.
Chocolate chip and peanut butter cookie nutritional information
This is the estimated nutritional information per portion. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.