Friday, 15 May 2015
Nut Butter Choc Chip Cookies
The ingredients are, basically, store cupboard items and no mixer is needed to make them.
170g Smooth Nut Butter (we like to use Meridian Foods almond)
65g Crunchy Nut Butter (we use peanut - again from Meridian Foods)
165g caster sugar
35g dark chocolate chips
1 Large egg, (lightly beaten with a fork)
1/2 heaped teaspoon bicarbonate of soda (make sure it's gluten free - Dr Oetker & Dove's Farm are)
pinch of salt
We set the oven to heat up to 165ºC (fan) and rapidly prepare the cookie mix.
For ease, we now buy 170g jars of Meridian smooth almond butter but it also comes in 1kg tubs (which we used to buy till we realised it was no cheaper!), we scrape it out carefully using a thin silicone spatula and put in a medium sized mixing bowl.
Next we add the crunchy nut butter and sugar and mix to combine (we use a silicone spatula for this as the nut butter doesn't stick too much).
Then the beaten egg is added and, again, mixed through before adding the chocolate chips and salt and then they are folded in.
Finally the bicarbonate of soda is added (we do this last to ensure the raising agent isn't activating too far in advance of baking) and the mix is thoroughly combined.
The cookies will spread during cooking so be careful about overloading the baking sheet. The picture shows how we lay out the cookies on our baking sheets.
We set the timer to check the cookies after 10 minutes and then remove them once they're turning golden brown - this is usually after 12-15 minutes.
Once cooked, we leave the cookies to cool on the trays for about 5 minutes before transferring them to wire racks to cool completely.
We get 14 same sized cookies and one 'odd' based on this recipe (we find it depends how big the egg is as to the size of the 15th cookie)