{"id":972,"date":"2013-03-27T23:43:20","date_gmt":"2013-03-27T23:43:20","guid":{"rendered":"http:\/\/ginnyang.com\/?p=972"},"modified":"2013-06-02T10:52:48","modified_gmt":"2013-06-02T09:52:48","slug":"chocolate-chip-peanut-butter-cookies","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=972","title":{"rendered":"Aged Chocolate Chip & Peanut Butter Cookies"},"content":{"rendered":"

I don’t really do much baking… I’m a terrible baker but cookies are so easy even I can’t make a mess of them.\u00a0 My baking skills are legendary, the “easy” victoria sponge that failed to rise, my brownies that ended up more blackies than brownies (I blame my inconsistent oven) and other baking misadventures.<\/p>\n

Now that I have a thermomix I’ve started experimenting more and trying to do a little more baking.\u00a0 White loaves have turned out quite well and some of the ingredients I use to make weird and wonderful recipes, are everyday ingredients in bread – soy lecithin makes culinary airs out of pretty much anything but it is also used to enhance gluten and give bread a more fluffy texture (it also helps your homemade bread last a little longer).\u00a0 But here, it is just plain old cookies… well, as plain as it gets with me.\u00a0 Chocolate chip cookie recipes are all over the internet so sticking up another here wouldn’t really be worth it.\u00a0 So I added some peanut butter, because for some strange reason hardly anyone makes them and they are awesome.\u00a0 I don’t even like peanut butter but I love peanut butter cookies.\u00a0 It’s not exactly an earth shattering change to a typical cookie recipe but if it gets one more person out there to make a batch then I’m happy because I know of only one other person who makes these (they are American, so peanut butter is pretty much a food staple).<\/p>\n

The key thing for this recipe is to leave the prepared cookie dough in the fridge\u00a0for 36-72hrs.\u00a0 Yes it is a nightmare to resist, the cookie dough itself tastes wonderful and sometimes you just want to make the dough and bake it there and then, but really, leave the dough alone!\u00a0 Most recipes just say to leave the cookie dough to rest for an hour before baking and that’s fine, any sooner and your cookie won’t rise, it will become a flat and slightly soggy mess. But if you leave the cookie dough in the fridge for a couple of days it gives the flour and other dry ingredients time to\u00a0absorb the liquids,\u00a0enhance the gluten and produces a deeper flavour in\u00a0much the same way you might do a delayed-frement of a bread dough.<\/p>\n

\"GnY_PBCookie\"<\/a>
\nEDIT: I realised I could easily produce these as egg-free cookies.\u00a0 Just use soy lecithin (as lecithin in egg yolks have the same emulsifying properties), a tiny pinch of citric acid and some milk.\u00a0 The citric acid and milk are required to activate the bicarb, alternatively you could just use baking powder but the citric acid\u00a0and milk combo will actually help better\u00a0preserve the cookie as well as cause it to rise.\u00a0 Don’t over do it with the citric acid, unless you want your cookies to taste of lemons!<\/p>\n

 <\/p>\n

Ingredients:<\/strong><\/p>\n

350g Plain White Flour<\/p>\n

250g Unsalted Butter<\/p>\n

200g Caster Sugar<\/p>\n

150g Brown Sugar<\/p>\n

2\u00a0Medium Eggs (or 1 tsp Soy Lecithin, 1\/4 tsp Citric Acid + 2 Tbsp Milk)<\/p>\n

1-2 Tbsp 100% Crunchy Peanut Butter<\/p>\n

1 tsp Bicarbonate of Soda<\/p>\n

350g Dark Chocolate Chips<\/p>\n

Salt<\/p>\n

 <\/p>\n

Method:<\/strong><\/p>\n

1.\u00a0 Weigh out all your ingredients, Combine the flour and bicarb together<\/p>\n

2.\u00a0 Combine the butter,\u00a0sugar\u00a0and\u00a0peanut butter\u00a0in a stand\u00a0mixer (or large bowl if using your hands) and mix until well combined and creamy.<\/p>\n

3.\u00a0 Add the eggs and continue to mix.<\/p>\n

4.\u00a0 Slowly add the bicarb-flour\u00a0to the main mix.<\/p>\n

5.\u00a0 Finally add the chocolate chips.<\/p>\n

6.\u00a0 Once completely combined, pour out the mix on to some cling film and wrap into a log shape.\u00a0 Chill in the fridge for 36-72hrs.<\/p>\n

7.\u00a0 When ready preheat your oven to 180C and slice up the log into small sized cookies (about teaspoon size is right).<\/p>\n

8.\u00a0 Place each slice on to a baking sheet (about 6 to a sheet) and baked for about 10mins.\u00a0 They should be soft in the middle but firm on the edge and golden throughout.<\/p>\n

9.\u00a0 Leave the cookies to cool on a wire rack, they will harden up so don’t worry if they look too soft.\u00a0 Bake the next batch you should get 36 cookies – depending on the size!<\/p>\n

 <\/p>\n

\u00a0Tips:<\/strong><\/p>\n

– If you prefer a harder cookie, then bake for 12-15mins to get the full crunch.<\/p>\n

– The cookies expand massively in the oven, so leave plenty of space between each one, otherwise they end up stuck together.<\/p>\n

– You can divide the dough into two halves and roll them out into logs if you prefer, it keeps the size more manageable and allows you to bake half while leaving the other half for another day.<\/p>\n

– After 72 hours in the fridge the dough will seem a bit hard.\u00a0 Leave it out on the counter top to reach room temp and it will soon soften.<\/p>\n

– The darker the chocolate, the better the taste.\u00a0 It gives a richer chocolate taste which works better with an aged cookie dough.\u00a0 Save the milk chocolate for the quick and easy cookies!<\/p>\n

– For the salt you can either sprinkle a little on to each cookie just you bake it or just add 1 tsp to the flour mix.<\/p>\n","protected":false},"excerpt":{"rendered":"

I don’t really do much baking… I’m a terrible baker but cookies are so easy even I can’t make a mess of them.\u00a0 My baking skills are legendary, the “easy” victoria sponge that failed to rise, my brownies that ended up more blackies than brownies (I blame my inconsistent oven) and other baking misadventures. Now that I have a thermomix I’ve started experimenting more and trying to do a little more baking.\u00a0 White loaves have[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":1053,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[64,5,19],"tags":[35,69,65,45],"class_list":["post-972","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakes","category-recipes","category-west","tag-chocolate","tag-peanut-butter","tag-savoury","tag-sweet"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2013\/03\/2013-05-19-20.17.15.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-fG","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/972","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=972"}],"version-history":[{"count":16,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/972\/revisions"}],"predecessor-version":[{"id":1063,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/972\/revisions\/1063"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/1053"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}