White chocolate, peanut butter and black cocoa cookies

A moorish brown butter cookie dough studded with chunks of creamy white chocolate, punctuated with rich bites of black cocoa and peanut butter. The perfect balance of sweet and salty, crunchy and chewy.

These were made with Yakéva gluten free flour which performed very well as a 1:1 substitute for regular flour–meaning that this recipe will work perfectly with regular plain flour, too.

Black cocoa is richer than regular cocoa; less sweetness and a more roasted flavour. Cookies made with them essentially taste like an oreo, and I find that it works well here to balance the sweetness of the white chocolate. However, if you don’t have or can’t find black cocoa, these cookies would still be delicious if made with regular cocoa powder, or removing the cocoa component entirely.

A little trick for the peanut butter is to place little dollops of it, no bigger than 1/2 tsp, onto a plate or piece of baking paper and freezing them until solid. This means that it remains solid when mixed into your cookie dough like chocolate chips instead of smearing through the dough. I usually do this the day before making the cookie dough.

As with (I believe) all cookie recipes, the dough benefits from an overnight stay in the fridge to allow the flavours to develop and enhance the texture of the cookies once baked. You can leave the dough in the fridge for up to 72 hours before baking.