makes
36
prep
30 minutes
cook
15 minutes
difficulty
Easy
makes
36
serves
preparation
30
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
Chocolate chip cookie dough
- 125 g butter, softened
- 110 g (½ cup) granulated sugar
- 55 g (¼ cup, firmly packed) soft brown sugar
- 1 tsp natural vanilla essence or extract
- 1 egg, at room temperature
- 185 g (1¼ cups) plain flour
- ½ tsp baking powder
- 125 g good-quality dark chocolate (45-54% cocoa solids), coarsely chopped
Salted peanut brownie dough
- 125 g good-quality dark chocolate (45-54% cocoa solids), chopped
- 100 g butter, chopped
- 165 g (¾ cup, firmly packed) soft brown sugar
- 1 egg, at room temperature
- 1 tsp natural vanilla essence or extract
- 150 g (1 cup) plain flour
- ½ tsp bicarbonate of soda
- 100 g salted roasted peanuts
Chilling time: 10 minutes
Instructions
Preheat the oven to 180°C (160°C fan-forced). Line a large oven tray with non-stick baking paper.
To make the chocolate chip cookie dough, use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the egg and beat well. Sift together the flour and baking powder, add to the butter mixture with the chopped chocolate and mix on THE lowest possible speed until just evenly combined. Cover and place in the fridge while making the salted peanut brownie dough.
To make the salted peanut brownie dough, put the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water). Use a metal spoon to stir occasionally over low heat until just melted and smooth. Transfer to a large bowl and cool slightly. Use a balloon whisk to stir the sugar, egg and vanilla into the chocolate mixture until well combined. Sift together the flour and bicarbonate of soda, add to the chocolate mixture with the peanuts and use a wooden spoon to stir until evenly combined. Cover and place in the fridge to chill for 10 minutes or until the same consistency as the chocolate chip cookie dough.
Take half a tablespoonful of both doughs and roll them into a ball, keeping the different colours separate. Place on the lined tray, with the join between the two doughs running down the centre. Flatten to about 4 cm in diameter and 1 cm thick. Repeat to fill the tray, leaving about 5 cm between the cookies.
Bake in for 12 minutes or until the chocolate chip half is golden and cooked through and the brownie halves are still slightly soft to touch. Cool on the tray. Repeat with the remaining cookie doughs in two more batches.
Baker’s tips
• These cookies will keep in an airtight container at room temperature for up to 5 days – the longer they are kept the softer they will become.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
