I’m not much of a baker, which is why I usually leave the recipes to our resident baking supremo Ben. But when Le Creuset offered to send me some bakeware to try, I knew that I was going to have to have a go myself.
One of the things they sent was this simple but solid baking tray, so I decided to find the simplest cookie recipe I could, add a healthy dose of chocolate and have a go.
So here’s a flourless peanut butter & chocolate chip cookie recipe that’s as quick to make as it is simple. Just mix the ingredients and bake. Even I can do it.
As for the bakeware; well this was hardly a rigorous test, but I found it to be very solid and well made. Perfect for someone like me who has a tendency to break everything.
Ingredients (Makes 10 cookies)
- 200g peanut butter
- 200g caster sugar
- 1 egg
- 50g dark chocolate chips
- 1/2 teaspon vanilla extract
If you don’t have chocolate chips, you can take a good quality dark chocolate bar, break it into chunks and blitz it in a food processor for a few seconds.
Preheat the oven to 180C.
Put all the ingredients in a mixing bowl and stir thoroughly with a wooden spoon.
Cover your baking tray with baking paper.
Take around 40g of the mixture in your hand and form into a ball. Lay the balls onto the baking paper, leaving a good gap between each one. There’s no need to flatten them, the cookies will spread out by themselves. You may have to make your cookies in two batches if you don’t have room on the baking tray.
Pop the cookies into the oven for 15 – 20 minutes. Once cooked, leave to cool thoroughly as they will still be soft until completely cool. Your cookies should have a nice crunch on the outside while being soft and gooey in the centre.