Welcome to Class of Cookie 2023: A (deliciously) special project where Mumbai-based chef Prateek Bakhtiani, Head Chef at Ether Atelier Chocolat invites ten of his closest friends-of-food and asks them to share a ‘comfort cookie’ recipe each.
If you're team chocolate and peanut butter, this fourth recipe in our ongoing series is just the ticket. Indulge your sweet tooth with Chef Hussain Shahzad’s version of a comfort cookie. This one is the perfect cure for your midnight cravings — rich and creamy peanut butter swirled together with sweet milk chocolate and chunky candied peanuts. Whip up a batch and watch it disappear faster than you can say crunch.
Makes: 6 Cookies
Per cookie serving: 50g
Shelf Life: 5–7 Days
Tasting Notes: Peanut butter, milk chocolate, brown butter, sea salt
Ingredients:
50g brown butter
60g brown sugar
40g icing sugar
2 egg yolks
35g creamy peanut butter
75g jowar flour
10g cornflour a pinch of xantham gum
40g milk chocolate chips
candied peanuts
Maldon salt
peanut butter, to decorate
Preparation:
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In a stand mixer with a paddle attachment, cream the brown butter and the two sugars. Once they are thoroughly blended, add the egg yolks and creamy peanut butter, and paddle again until smooth.
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Sift the jowar flour, cornflour, and xantham gum into the bowl with the butter and sugar mixture and fold it in until well combined and a dough is formed.
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To this dough, fold in the milk chocolate chips. Allow the dough to rest in the fridge for 30 minutes or longer.
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Scoop out the batter and press each portion into the candied peanuts. Add a little or generous sprinkle of the Maldon salt on top.
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Bake in an oven at 170°C for 12–15 minutes.
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Remove the cookies from the oven. While the cookies are still hot, pipe out some dots of the peanut butter to top it off.
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Allow the cookies to cool before serving.
Hussain Shahzad is the executive chef at Mumbai’s cult-favourite The Bombay Canteen and O Pedro. He has spent a year as a line cook at New York’s three Michelin-starred restaurant Eleven Madison Park.
Prateek Bakhtiani is an alumnus of Le Cordon Bleu, Paris, where he learnt the art of pastry making. He has served as a chef at several Michelin-starred restaurants in France, Belgium, and the United States.
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