The name says it all. These guys are AMAZING.
Intensely rich, flavourful dark chocolate cookies enhanced with peanut butter, and topped off with a sprinkle of coarse sea salt. These are not your grandmother’s cookies (although I’m sure she’d be happy if you brought her some.)
The dough starts with canola oil. Something a bit unusual in the world of cookie making, but nonetheless a great alternative (and a healthier one) when you’ve run out of a sufficient amount of butter as I did the other day. Sometimes you just need cookies and you make due with what you have!
To the canola oil you add your usual culprits, white sugar, brown sugar, eggs and vanilla. Then you’re going to add a heaping half cup of peanut butter. No skimping on flavour here!
Unsweetened cocoa powder is used to create a deep, dark, luscious chocolate colour and flavour. I used Dutch process (Fry’s for those of you in Canada) for these, and would not recommend using regular cocoa powder such as Hershey’s if you don’t have to.
Right before you pop the cookies into the oven make sure to sprinkle them with some coarse salt. I used coarse sea salt, but kosher would work as well, and flaked salt would be divine. There is no added salt in the cookie dough so you can be liberal in your sprinkling!
These stay nice and fat during baking so you can be sure of a cookie to sink your teeth into. The salt crystals on top enhance the sweetness of the cookie and make for a truly flavourful and exciting cookie experience!
Go make them!
Salted Dark Chocolate Peanut Butter Cookies
1 and 1/2 cups all-purpose flour
1 cup cocoa powder, preferably Fry’s Dutch Processed
1 tsp baking soda
1 cup chocolate chips
2 large eggs
1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup canola oil
1/2 heaping cup smooth peanut butter
1 Tbsp vanilla extract
Coarse Salt for topping
Preheat oven to 375 degrees F. Line baking sheet with parchment paper or grease with non-stick spray.
In a medium bowl, whisk together flour, cocoa powder, and baking powder. Stir in chocolate chips.
Whisk eggs in a large bowl. Whisk in both sugars, oil, peanut butter, and vanilla until well combined. Stir in flour mixture and mix until well blended.
Using a tablespoon, scoop dough onto prepared baking sheets and slightly flatten cookies using your fingers or the bottom of a measuring cup. Sprinkle dough with salt.
Bake in the centre of preheated oven until cookies start to crack, 11-13 minutes. They should still be fudgy in the middle. Cool on racks. Best eaten the day they are made but can be stored in an air-tight container for up to 3 days.
Yield: About 2 dozen cookies depending on how large you make them.
(Loosely adapted from Chatelaine- May 2013)