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Because in food I trust. In all forms and shapes. 

Three chocolate and peanut cookies

Three chocolate and peanut cookies

Well. What can I say? You just have to try these babies – quite large in size for the cookie world. They are everything you like in cookies – a bit gooey, crispy, juicy, soft, and crunchy with the magical combination of peanuts and chocolate. The only thing that is missing is caramel, so feel free to dip the cookie in caramel or even better, dulce de leche.

More tasty picnic recipes and ideas here

Ingredients

250 g butter, room temp
200 g Demerara sugar
250 g white sugar
2 medium eggs
1 vanilla bean, seeds only
350 g wheat flour
1/2 tsp baking powder
1 tsp baking soda
2 tsp corn starch
pinch of salt
2 tbsp hazelnut extract
150 g dark 70% chocolate, broken into pieces
130 g milk chocolate pieces, broken into pieces
40 g white chocolate, broken into pieces
180 g toasted peanuts

Prepare

Prepare the cookies. In a bowl, put the butter and vanilla seeds, and mix with the paddle attachment or whisk for 1‒2 minutes until the mixture is light and airy. Add both sugars and whip another 2 minutes until the sugar is fully incorporated and the mass is light. Then, while the mixer is running, add one egg at a time until thoroughly mixed.

In a separate bowl, combine both flours, baking powder, starch, and salt. Start up the mixer on slow speed and add the flour to the butter mixture. When it is thoroughly mixed, add the chocolate and mix with a spoon or spatula. Cover the bowl with cling film and place in the fridge for at least 2 hours, but 24 hours is better.

Heat the oven to 200°. Line a pan with parchment paper. Remove the cookie dough from the fridge and with an ice cream ball scoop, make balls of dough and place on the pan – very far apart. Press down lightly with your fingers. Place the pan in the oven on the convection setting for about 10 minutes, or alternate between the top and bottom of the oven for about 14 minutes until the edges are golden, but the middle is still light in color and appears not fully cooked. Remove from the oven, cool on the pan for 7 minutes, and then transfer to a cooling rack. Continue baking all the cookies (about 20) and cool.

Recipe, style and photos: Signe Meirāne
Accessories, plates and blankets from HM Home
Photos taken with Sony alpha 7s

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