Two of my favourite flavours are chocolate and peanut butter; naturally I decided to put the two together with a touch of salt to create a more savoury flavour.

This combination may be a bit overwhelming, so if you want to lighten the taste, feel free to substitute almond butter instead, or really, any nut butter.

ingredients:

– 1/2 cup flour
– 1/2 cup cake flour
– 1/3 cup cocoa powder
– 1/3 cup special dark cocoa powder
– 1 TSP baking soda
– 1/2 cup butter
– 1/2 cup sugar
– 1/2 cup brown sugar
– 1 egg
– 1 TSP vanilla extract
– 2 TBSP milk
– 1 cup chocolate chips.
– sea salt to sprinkle
– peanut butter (just have the jar next to you.)

the way:

– whisk together the flour, cocoa powders, and baking soda until combined.
– in a large bowl, beat the butter until completely smooth and creamy. Then add in the sugars and beat until fluffy and light in colour.
– beat in the egg and vanilla until combined.
– slowly add in the dry ingredients to the wet ingredients until combined. The dough will be thick.
– add in the milk and chocolate chips.
– cover the dough with cling wrap and chill for 1 hour.
– preheat the oven to 350 degrees.
– scoop and roll your dough into little balls.
– with each ball, use your index finger and push down the middle of the ball to create a little well.
– using a teaspoon, scoop a bit of peanut butter from your jar and dollop it into the well.
– take the edges of your dough and pinch the ends together until you can no longer see the peanut butter.
– repeat for all cookie balls.
– sprinkle sea salt on top of the cookies if you’d like.
– pop them into the oven and bake for 10 minutes.
– allow the cookies to cool down for minute on the baking sheet before transferring them onto a wire rack.