All-American Chocolate Chunk Cookies

These irresistible cookies are so easy to make! I love the intense chocolate flavor combined with the peanut butter...and to top it all off add big toasted peanut chunks to the batter.

It's a delightful afternoon snack. Perfect for a rainy, cold, gloomy day accompanied by a warm cup of milk. This will surely help you beat the winter blues! ;-)

This recipe is from one of my all time favorite cookbooks 101 Cakes and Bakes by BBC GoodFood, it's a very handy one and all the recipes I tried  from it are really delicious.

Receta en español aquí!

All-American Chocolate Chunk Cookies

Ingredients
(makes 12 big cookies)
300g dark chocolate (55% cocoa).
100g milk chocolate.
100g muscovado sugar.
100g butter (at room temperature).
100g peanut butter.
1 medium egg.
1/2 tsp vanilla extract.
100g self-raising flour.
100g salted roasted peanuts.

Directions
Preheat oven to 180ºC (350ºF).

In a small saucepan , using the double-saucepan method, melt 100g of the dark chocolate and stir well.

Add in sugar, butter, peanut butter, egg and vanilla; beat with a wooden spoon until well mixed.

Stir in the flour, all the milk chocolate chunks, the nuts (no need to chop) and the remaining dark chocolate chunks. The mixture will feel quite soft, and drop easily from the spoon if you shake it.

Drop big spoonfuls in 12 piles on to 2 or 3 baking sheets, leaving room for them to spread (you may need to bake in batches). Stick some chocolate chips into the cookies.

Bake for 20-24 minutes until they are tinged very slightly darker around the edges. The smell will let you know they are ready. They will be soft in the middle, but will crisp up as they cool. (Cook for longer and you'll have crisper cookies.) Let them cool and firm up for a few minutes on the baking sheet (they'll break if you move them while still hot), then lift off with a wide spatula on to a cooling rack. They will keep crisp in an airtight tin for 3-4 days.