Chocolate Chip Peanut Butter Cookies

After the success of the Paul Rankin Ready Steady Cook Peanut Butter Cookies I made last week, I decided to make some more but this time follow the recommendation of my 15 year old son, "They'd be better if they had chocolate chips in them." I also made double the quantity - 8 cookies don't last long in this house.
These cookies are also responsible for the discovery that my 9 month old son doesn't have a peanut allergy. My friend came round for some help with the latest Riverhouse Hookers crochet project. We drank tea and ate cookies in the living room while Marco played with his toys. She left one cookie on the plate on the edge of the coffee table. We were busy choosing yarn and whilst distracted, he snaffled a cookie and had already eaten half of it before we spotted him! No reaction, thank goodness! I didn't expect him to have a peanut allergy because I ate peanuts and all kinds of nuts through my pregnancy and whilst breastfeeding...but it's always a worry that he might have. 

Choc Chip and Peanut Butter Cookie Recipe (adapted from Paul Rankin's Peanut Butter Cookie recipe)
Makes 16 cookies

Ingredients:
180g plain flour
50g caster sugar
4 tbsp crunchy peanut butter
2 free-range egg yolks
100g butter, softened
50g milk chocolate chips

Method:

• Preheat the oven to 180C/350F/Gas 4.
• Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and rub together with the tips of your fingers (like making pastry or crumble) until all the butter is rubbed in.
• Add the choc chips and press the crumbs together to make a dough ball.
• With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. If you are a perfectionist, use kitchen scales to make sure each lump of dough is the same size. I made mine 30g each.
• Place the dough balls onto a baking sheet lined with baking parchment and gently press each ball with the back of a fork to flatten slightly.
• Place in the oven and bake for 12-15 minutes, or until just turning golden-brown.
• Transfer the cookies to a wire rack and allow to cool for ten minutes.