This decadent (and vegan) cookie takes inspiration from the chunky, indulgent style made famous by New York’s Levain Bakery. It’s perfect for when you want to whip up cookies using ready-made nut butter. With rivulets of melted chocolate weaving through a nutty, tender morsel, these cookies are best enjoyed slightly warm, but their magic doesn’t end there. Stored in an airtight container, they will keep well for up to a week. When you’re ready for that molten, gooey goodness, simply pop one in the microwave for 8 seconds for swift revival.

Method:

• Put the peanut butter, groundnut oil, sugar and water into a large bowl and whisk until fully combined and the mixture is smooth, homogenous and there are no oily streaks.
• In a separate large bowl, whisk together the flour, baking powder, bicarbonate of soda and salt, baking powder, bicarbonate of soda and salt.
• Add the wet ingredients to the dry ingredients and mix with a silicone spatula until a dough forms. Chop the chocolate and peanuts, then mix them into the dough. chocolate and peanuts, then mix them into the dough.
• Leave the dough to rest for at least 2 hours or wrap in cling film (plastic wrap) and rest overnight in the refrigerator – the dough can be stored in the refrigerator for up to 3 days.
• Preheat the oven to 180°C fan (350°F) and line two large baking sheets with baking parchment.
• Divide the dough into 70 g (2.5 oz) portions (about the size of a golf ball), then roll these into balls and arrange them on the prepared baking sheets, spaced 5 cm (2 in) apart and away from the edge (you should be able to fit 12 per baking sheet). Top each with a sprinkle of flaky sea salt.
• Bake for about 12 minutes for soft, fudgy cookies, or 15 minutes for crispier edges.
• While the cookies are still warm, you can make them sexy and perfectly round – use a large plain cutter or ring and rotate it around the cookies quickly to tuck in and ‘round’ the edges.
• These will keep well for up to 1 week in an airtight container, although they are especially good on the first day before the chocolate has cooled down and reset into chunks.

Extracted from Beyond Baking (Quadrille)