Chewy double chocolate and peanut butter chip cookies

These are a standard houseparty offering that always seem to go down well. It is an adaptation from from the back of a packet of Reese’s peanut butter chips, but don’t let that put you off — despite being a Hershey’s product it is really rather good. Unfortunately the peanut butter chips need to be hand imported (as pretentious people would say) from the US (unless anyone knows where I can buy them here in the UK? Here’s hoping…). White chocolate chips substitute just fine though.

Heat oven to 180°C/350°F. Beat together til creamy:

  • 1 1/4 cups butter, softened [~10 oz]
  • 2 cups sugar

Add and beat:

  • 2 eggs
  • 2 tsp vanilla extract

Stir together and add gradually to butter mixture, beating thoroughly til well mixed:

  • 2 cups plain flour
  • 3/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt

Stir (or beat lightly) into dough til evenly distributed:

  • 1 cup peanut butter chips
  • 2/3 cup plain/dark chocolate chips

Drop in rounded tablespoons onto ungreased baking sheets, allowing room for them to spread to about 4″ diameter; should make about 30. Bake for 8-9 minutes. Do not overbake or you will end up with crunchy cookies, and frankly what’s the point in that? They will seem soft and uncooked in the middle but they are done, really! Allow to cool for a few minutes until flattened then transfer with metal spatula onto greaseproof paper or a wire cooling rack to cool completely. (If they are falling apart instead of transfering whole you’ve not waited long enough; if they are sticking to the baking sheet you’ve waited too long, get out the chisel and enjoy the washing up.)

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