Choc Chip Peanut Cookies

Step 1
In a small saucepan, melt butter and set aside to cool. Roughly chop peanuts and set aside.

Step 2
In a medium mixing bowl, use a wooden spoon to combine brown sugar, caster sugar and melted butter. Add eggs, one at a time, incorporating well before adding the second egg.

Step 3
Add flour, baking powder, baking soda, chocolate chips and chopped peanuts. Mix until everything is combined and resembles cookie dough.

Step 4
Lay cookie dough onto a long piece of baking paper. Shape into a log about 9cm in diameter, then wrap in baking paper and twist ends tightly to seal. There is enough dough to make 1 giant log or 2 smaller logs.

Step 5
Place the log in the fridge for at least 4 hours, or overnight.

Step 6
When you are ready to bake the cookies, preheat the oven to 170°C fan-forced and line a flat baking tray with baking paper. Take the cookie dough log out of the fridge and slice it into generous 2cm thick slices for as many cookies as you would like to bake. Place cookies on the baking tray, leaving 5cm between cookies to allow for spreading. Use multiple trays as needed. Rewrap any remaining cookie dough; it will last for a week in the fridge and 3 months in the freezer.

Step 7
Bake for 10-12 minutes, until cookies are just starting to turn golden. Avoid overcooking to keep them soft and chewy inside. Remove from oven, sprinkle with flaked sea salt and allow to cool slightly before serving.

Step 8
Store extra baked cookies in an airtight container on the bench for up to a week. If you are storing lots of cookies, lay them flat with baking paper in-between each layer.