Working from a base recipe of 4-6-10 (butter:sugar:flour), 1 egg per 100g/ 4 fl oz butter, substituting approximately half the butter for peanut butter and adding stem ginger syrup (or possibly honey) to make the cookies extra chewy.
Baking at 140C/280F for 20 minutes, should make the cookies crispy yet also chewy/ melty on the inside. This will vary from oven to oven, but, hey, practice makes perfect (?) They’ll pretty much always taste good, no matter what you put in, even if they don’t turn out exactly as intended.
2 oz/50g butter
2oz/ 50g peanut butter (approx 2 tbsp)
6 oz/150g sugar (brown/ white/ mix, doesn’t matter)
2 pieces stem ginger, finely chopped, plus syrup
10oz/ 225g plain flour
1/2 tsp baking powder (optional)
100g chocolate chips
nuts, raisins, whatever you feel like.
Melt the butter in a large heatproof bowl over simmering water.
Add the peanut butter, stir gently until blended, remove from heat.
Mix in the sugar, and then the egg, and stem ginger and syrup.
Mix in the dry ingredients (flour and raising agent, if using), until a smooth, firm dough is formed.
Mix in the chocolate chips/ nuts/ raisins etc.
Form into balls using heaped teaspoons, arrange onto a greased, lined baking sheet, gently flattening them with the back of the spoon.
Makes about 20-30 cookies depending on size.
Bake 140C/280F for 20 minutes. For crisper cookies, bake approximately 160C/320F for 15 minutes.
nb. dough can also be frozen (up to a month)/ refrigerated (up to about 3-5 days) until required.