Inspired by our friends at Wild Life Bakery and Sister Pie, these super nutty, chocolatey cookies are basically health food and the perfect tag along for a dunes walk.
Ingredients
1 2/3 cup | 350 g light brown sugar
1/2 cup | 115 g butter, room temperature
1 1/4 cup | 330 g peanut butter, room temperature
1 tbsp | 25 g maple syrup or molasses
1/2 tsp flakey salt
1/4 cup | 65 g water
1 cup | 100 g rye flour
1/2 cup | 65 g coco powder
3/4 tsp baking soda
8 oz | 200 g bittersweet chocolate, chopped into chunks
Method
Combine the sugar, butter, peanut butter, and maple syrup in the bowl of a stand mixer
On low paddle until well combined
Add the water and incorporate into the butter mixture
In a bowl sift then combine the salt, flour, coco powder and baking soda
Add the dry ingredients to the butter mixture until just combined
Add the chocolate chunks and mix until evenly distributed
Scoop and chill, covered, at least 30 minutes or up to two days
Heat oven to 325 F
Transfer scooped cookies to a baking sheet and top with a little sprinkle of salt over the top
Bake until the cookies are set but soft in the center, about 12 minutes, rotating and smacking the pan half way through
Allow to cool completely before transferring to a storage container, where they will keep for up to 7 days