Choc Chip Peanut Butter Cookies

Full recipe

1. 1

   Step 1: Set aside about 2 1/2 tablespoons of chocolate chips to decorate the cookies.

2. 2

   Step 2: Put the butter in a microwave-safe bowl and microwave on high in 20-second increments until almost melted. Stir with a wooden spoon to finish melting it using the residual heat.

   
3. 3

   Step 3: Stir in both sugars. Add the egg, vanilla, honey and salt, and stir until combined. Add the peanut butter and stir until smooth; a few small lumps are fine.

4. 4

   Step 4: Add the flour, then scatter the baking soda over the surface. Mix until the flour is mostly incorporated. Add most of the chocolate chips, reserving enough to decorate the cookies, and mix until no flour is visible.

   
5. 5

   Step 5: Cover the dough and refrigerate for 1 hour, or up to 2 days.

6. 6

   Step 6: Preheat the oven to 190°C/375°F (170°C fan-forced). Line 2 trays with baking paper.

7. 7

   Step 7: Roll the dough into 4 cm balls; you should get 15–16. Place them on the lined trays, 6 cm apart. Bake for 12 minutes, until golden around the edges and lighter golden on the surface.

   
8. 8

   Step 8: As soon as the cookies come out of the oven, gently press chocolate chips onto the surface. Cool them on the tray for 10 minutes so they finish cooking and the edges crisp up. Enjoy warm, or transfer them to cooling racks and let them cool completely before storing in airtight containers.