CURTIS STONE

I can't believe I have the audacity to be thinking about food after what I've eaten today. Two mini pavs with cream, fruit and chocolate, PLUS a chocolate lamington AND a steak pie. Nutrition Fail, yes I know. I feel so dirty right now, but am determined to do what I do best: exercise sleep it off.

My new friend Nora was flicking through a Curtis Stone recipe book this afternoon, and now I have my heart set on making these:

PEANUT BUTTER COOKIES WITH CHOCOLATE CHUNKS

Ingredients

1 cup unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup natural chunky peanut butter (about 9 ounces / 280 grams)

1/2 cup (packed) light brown sugar

1/2 cup granulated / caster sugar

1/2 cup (1 stick / 125 grams) unsalted butter, at room temperature

1 ½ tablespoons honey

1 large egg

1 teaspoon vanilla extract

5 ounces / 155 grams semisweet chocolate, coarsely chopped 

Method

1. Preheat the oven to 180°C and line 3 baking trays with baking paper.
2. Mix flour, baking soda and salt in a bowl.
3. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla until blended.
4. Stir dry ingredients into the peanut butter mixture in 2 additions.
5. Stir in chopped chocolate
6. Scoop about 3 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart.
7. Bake for about 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch.

Get the recipe here.