Uber-talented pastry chef Philip Khoury has shared with us his favourite cookie recipe - Peanut Butter Choc Chip! Crafted with the help of the new Maldon Sea Salt Grinders.

"In this cookie, the addition of some coarsely crushed sea salt adds a slight burst of saltiness. The key is to enhance the flavour of the peanuts and chocolate – not to overpower them. I like to use 1 turn of the Maldon Sea Salt grinder on coarse for the perfect amount and texture before baking." - Philip Khoury

Makes 16 Cookies

Ingredients

180g Chunky Peanut butter
160g Brown Sugar
80g Glucose
160g Lurpak Unsalted butter, room temp
50g (1egg) Whole egg, room temp
1/2 tsp Heilala Vanilla Paste
250g Plain flour
1/2 tsp Baking powder
120g Callebaut Milk Chocolate Callets
Maldon Sea Salt, to sprinkle

Instructions

Preheat your oven to 170*C fan forced, or 180*C convection.

Place peanut butter, brown sugar, glucose and butter in the bowl of an electric mixer with the beater attachment and mix until just combined. Add the whole egg, Heilala Vanilla paste and beat until light and fluffy.
Add plain flour, baking powder and Milk Chocolate Callets and mix until just combines.

Use a spring release ice cream scoop for easily scooped quantities of cookie dough and place them 3-4cm apart on a baking tray lined with silicone paper. Sprinkle the top of each cookie with 1 turn of coarsely crush Maldon Sea Salt. Additionally, you can press peanuts and chocolate callets onto the top for extra texture.

Bake for 11-13 minutes until the cookie has puffed slightly and has some light golden colouring. Enjoy slightly warm!

Recipe by: Philip Khoury