If you find yourself at Oxford Street in London, you’ll be surprised by the queues outside Ben’s Cookies for their wonderful American-style biscuits. Same goes for Levain Bakery which is famous for having the best cookies in New York. Yesterday, I found a similar recipe from Dower & Hollingworth for homemade cookies with melted chocolate and peanut butter. The secret about making cookies is to make them soft on the inside and to not let them dry while baking. Pure bliss! In this recipe, I put some chunks of ready-made dark chocolate but anyone who’s up for it can make their own chocolate.
Ingredients (for 6 large biscuits)
½ cup of almonds
1 ½ ounce of oats
¾ spoon of maple syrup
2 spoons of coconut oil
1 box of black beans (if you can’t find some, you can substitute with 1 cup of flour)
4 spoons of cacao powder
1 dark chocolate, cut into small chunks
6 tsp of peanut butter
Preparation
Preheat the oven at 180 degrees.
Grind the almonds and then the oats in the food processor (or multi) until they turn into flour. Put the almonds, oats, cocoa, coconut oil and maple syrup in a bowl and stir well. Then put the black beans in the food processor and blend for 1-2 minutes until they turn into a thick paste. Add the black beans to the dough and stir until all the ingredients are mixed.
Place greaseproof paper on a tray (I needed two) and put two well-filled spoons of dough. Add a spoon of peanut butter on top and then another spoon of the chocolate dough to cover the peanut butter. Repeat until the dough runs out. They’ll come out big enough, because that’s how American cookies are! If you want to make smaller biscuits, you can put a smaller amount.
Bake in the oven for about 15-20 minutes. After baking, let them cool for about 10 minutes and then dive in. They’re better consumed while hot because the chocolate melts!