Add some extra crunch to your next batch of double chocolate cookies with peanuts. It’s the perfect flavor and texture combo.
When I started baking I was surely not a cookie baker! I just thought cookies were far from the challenge I needed. I have come to better senses ever since though and now I am baking cookies whenever I get the chance to… because, let’s face it, they are the perfect little sweet snack whenever our sweet tooth goes a little bit crazy!
These chocolate peanut cookies are super chocolatey (heeeellloooo, 300g of pure dark chocolate!) and the contrast created by the addition of salty and crunchy peanuts is so delicious! I mean, come on, chocolate and salt are best friends, even more so when the salt comes on a handful of flavorful peanuts!
Double Chocolate Peanut CookiesOana Olguta
- 250 g butter softened
- 160 g white sugar
- 160 g light brown sugar
- 1 egg
- 300 g all-purpose flour
- 25 g cocoa powder
- 4 g baking soda
- 1 g salt
- 300 g dark chocolate chips
- 200 g salted peanuts
- Mix the butter with the sugars in the bowl of your mixer until light and pale.
- Add the egg and mix well.
- Stir in the flour, cocoa powder, salt and baking soda and mix briefly just to combined.
- Add the final ingredients: the chocolate and the peanuts and mix to combine.
- Drop dollops of dough on a baking tray lined with parchment paper - leave enough room between cookies because they will spread and rise later on.
- Freeze the cookies for at least 15 minutes then bake in the preheated oven at 180 for 12-15 minutes.
- Allow to cool down in the pan before serving. Enjoy!
I am a self-taught baker and pastry-school graduate and I have an affinity for food. But I especially love baking, taking pictures, exploring dessert cookbooks, entremets and writing. I focus on creative desserts and baking techniques that are aimed to both novices and experts in the kitchen and I truly believe that being a pastry chef is not about looking for innovative ways of making desserts, but about learning the basic techniques and then combining them into new, original desserts, relying on textures and flavors.