- Preheat oven to 180C (350F) and line two baking trays with baking paper.
- In a bowl combine the flour, cocoa powder, baking powder and salt.
- Place the chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt together, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
- In a large bowl, whisk together the eggs, both sugars and vanilla for 3-5 minutes using an electric mixer.
- Reduce the speed to a lower setting and slowly pour in the chocolate mixture, mixing for a further minute to combine.
- Add in the flour mixture and mix until just combined.
- Using a cookie scoop (or alternatively a 1/4 cup measure) dollop cookies onto prepared trays, leaving a good 3-4cm between each cookie. If your mixture is too runny, leave it to cool for 10 minutes or so and then scoop out the cookies.
- Bake for 12-14 minutes until tops are shiny and crackly.
- Meanwhile, make the peanut butter drizzle. Combine the F&F Smooth Peanut Butter, melted coconut oil and maple and mix until smooth.
- Once the cookies are cool drizzle over the peanut butter mixture and set in the fridge for 10-20 minutes (or eat as is….!)
Store in an airtight container for up to 4 days. Will make between 14 - 16 cookies.
