Saturday, July 14, 2012

Chocolate Chip Peanut Butter Cookies


I am very very excited that in a few short days, I will be packing a suitcase, boarding a plane and heading to the US of A.  In honour of this anticipated holiday, I give you some seriously delicious cookies care of the Martha Stewart New Classics Cookbook.


Now, a few months ago I bought some peanut butter from Costco.   Being that it was Costco, the jar was pretty humungous and it was still largely untouched after several months in my pantry.  With the departure day for Geneva six weeks and counting, I have begun a (mostly vain) attempt to reduce the contents of the aforementioned pantry - a survey of which revealed the giant jar of smooth peanut butter (I'm really more of a crunchy fan) and a large bag of Lindt chocolate chunks (thanks to Ryan!).  It seemed I was destined to celebrate my upcoming US roadtrip with some classic chocolate chip cookies.

The great thing about this recipe is that the peanut butter replaces most of the normal butter in the plain chocolate chip cookie recipe.  I like to kid myself that this makes it ever-so-slightly healthier...  I know, I know; I'm deluding myself.  But of one thing about this recipe I am wholeheartedly sure - peanut butter + chocolate = deliciousness!  Bake these cookies and you won't regret it.


Chocolate Chip Peanut Butter Cookies


- 2 1/4 cups plain flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup white sugar
- 1 cup brown sugar
- 1/2 cup shredded coconut (unsweetened)
- 3/4 cup butter
- 1/2 cup smooth peanut butter
- 2 teaspoons vanilla extract
- 2 cups chocolate chunks (I used dark Lindt chocolate)

To start off, preheat your oven to 180 degrees Celcius.

In a small bowl, whisk together the flour and baking soda (it saves having to sieve it).



If you have a mixer, use the paddle attachment - it was the first time I had used mine!  Mix the butter and peanut butter with the two types of sugars until smooth - the cookbook uses the term "fluffy", which is perfect.

Reduce the speed of your mixer and add the salt, vanilla and the eggs.   Only mix until well combined.  (You can do this with a wooden spoon and some elbow grease, if you don't have a mixer.)

Fold in the chocolate chips and the coconut.


Cover the baking sheets with baking paper and drop tablespoon-sized balls of the cookie dough about two inches apart on the sheets.  Pop in the oven for around 8-10 minutes.  You need to take them out when the centres are still a bit soft, or else they'll burn on the bottom.  You should also let them cool on a wire rack.



These are seriously delicious cookies and I dare you to try and eat only one!



Thursday, July 12, 2012

I am still alive...just moving!

Just a quick update to let you know what's been going on with Four Figs!  Yes, I have been AWOL.  Yes, I am alive.  Yes, I will shortly resume blogging.  But you'll have to bear with me if I am a little sporadic in my posts over coming months.  This is because I am disconnecting from my life in Canberra, Australia and heading overseas to live in Geneva, Switzerland for the next three years.  In between, I am catching up with friends and going on a roadtrip across the Deep South of the US of A.  I will endeavour to provide you with details of my further food adventures while this is all going on, but you will have to forgive me some patchiness in my blogging while I re-combobulate my world and resume cooking again!

This weekend I will be bringing you some tasty Chocolate and Peanut Butter Cookies to kick off my USA adventure and from there I plan to send out some live updates on my eating adventures on the roadtrip.  Promise!