You’ve probably realised my biscuit / cookie fanaticism by now. Absolutely love cake but if it’s me baking there’s just nothing better than “bikkies”. It might be because they are fast to make. It might be because you can eat the dough. Well. I know you’re not supposed to eat the dough. Raw egg alert! Don’t do it! But I totally do (purposefully buying the free-rangey-ist, organic-ist eggs I can lay my hands on, just so I feel a bit less wary when I’m neck deep in the mixing bowl).
I’m always surprised when others don’t share my enthusiasm for biscuits. I was even surprised when my kids suddenly became keen on cornflakes. The cornflakes I keep in the pantry only for making afghan biscuits. Not as a breakfast food!! Another shocker – my husband – who recently said “You know I’m not a massive biscuit fan.” – to which I could barely look him in the face. Who says that? It’s like this: “Look – a rainbow. Ewww. Gross.” Who isn’t keen on biscuits? WHAT IS WRONG WITH YOU?!
Such is my enthusiasm for bikkies that when B1 had a friend over for a playdate this week – a friend that is very intolerant of dairy and soy products – I made it a personal mission to make her chocolate chip cookies that were dairy-free. You probably don’t think you need another biscuit recipe in your life, but this is a good one to have up your sleeve. Besides which…BISCUITS. Need I start shouting again?
Peanut butter chocolate chip cookies
Makes approximately 30 cookies. Recipe could be halved but I like to make and gift and hoard and feast.
1 cup coconut oil, softened but not melted
1 cup brown sugar, packed
2/3 cup white sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
3 tablespoons of peanut butter
2 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped dark chocolate
Cream together the softened coconut oil, sugars, egg, and vanilla extract (on medium-high speed if using a mixer) until light and fluffy, about 3 minutes. Add in the peanut butter.
Add in flour, baking soda and salt, and beat on medium-low speed until combined. Fold in the chopped chocolate by hand until just combined.
Use a large tablespoon to measure out dough, then shape into balls and place them on a large plate. Cover with plastic wrap and chill for at least 2 hours, preferably overnight.
When you are ready to bake the cookies, preheat oven to 180 degrees centigrade or 350 fahrenheit. Place chilled dough balls at least 2 inches apart on a baking paper / parchment-lined baking sheet.
Bake for 10-12 minutes until the edges are just set. The centres may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
Serve immediately or store in a sealed container for up to 1 week (Pfff. As if they are going to last that long). You can also freeze the cookies for up to 3-4 months (I know, right? Even funnier.)
This is a bikkie that’s cake-y inside and gooey and leaves your fingers covered in crumbs and chocolate-spotted. Sure, it’s a pain to chill the dough overnight, but it’s worth it and the biscuits hold together better that way. Clearly you’ll need to check if your guests are allergic to peanuts before offering them one, but if they are that does mean more for you. I was happy with them, the kids gave them the chocolatey thumbs-up and, as for the husband – he may have to move out if he continues making such crazy and flabbergasting remarks about baking.
Wishing you much happy, high-risk dough-eating,