200 grams dark chocolate, chopped (72% cocoa)
60 grams butter
2 x #7 eggs (large)
⅓ cup caster sugar
⅓ cup brown sugar
2 tablespoons cocoa (I use Valrhona)
1 teaspoon vanilla extract
¼ cup plain flour
¼ teaspoon baking powder
pinch sea salt
¼ teaspoon each ground mixed spice and cinnamon
100 grams dark chocolate, roughly chopped (72% cocoa)
Whipped peanut butter filling
½ cup peanut butter*, chunky or smooth
4 tablespoons butter
1 ⅓ cups icing sugar
3 tablespoons milk
Preheat the oven to 160°C fan bake.
Melt the chocolate and butter in a bowl set over a saucepan of simmering water.
Beat the eggs, both sugars, cocoa and the vanilla until very thick and tripled in volume. Sift over the dry ingredients and add the melted chocolate. Use a large metal spoon to gently but thoroughly fold everything together. Stir in the chopped chocolate.
Place the bowl in the fridge for a few minutes to lightly firm up the batter. Place tablespoons of batter on a flat lined baking tray, spacing them 3cm apart. Bake for 10-12 minutes until puffed and shiny on top. Don’t overbake.
Transfer to a cooling rack and repeat with the remaining batter.
To assemble: Pipe the filling onto half of the biscuits or simply spread with a knife. Top with the remaining biscuits. Makes about 16 filled cookies (depending on the size).
Whipped Peanut Butter Filling
Beat all the ingredients together until light and airy.
Transfer the filling to a piping bag and pipe onto half of the biscuits or simply spread with a knife. Top with the remaining biscuits.
*I used Fix and Fog’s Smoke and Fire chunky peanut butter to add a little chilli hit to the filling. You can add a pinch of cayenne pepper if using regular peanut butter.