This recipe is for when you urgently need 2 giant, delicious, warm chocolate chip cookies in under 15 minutes and nothing else will do. Everything comes together so quickly and REEEALLY hits the spot. If you wanted to add a scoop of ice cream, we would definitely support that, but it’s not a necessity, the puddles of chocolate and golden crumb are totally happy on their own.

What you need:
Dry
5.5 tbsp plain flour  (50g)
3.5 tbsp oats (20g)
2 tbsp soft brown sugar (16g)
2 tbsp caster sugar (16g)
1/2 tsp baking powder|1/2 tsp baking soda
1/2 tsp flakey sea salt (less if using fine sea salt)

Wet
2 tbsp Nutshed Original Smooth PB (32g)
2 tbsp butter (28g)
2 tbsp milk
2 tbsp chopped chocolate* (or your heart’s desire)

Mix together the dry ingredients

Melt the butter, stir in with the peanut butter and add into the dry ingredients

Add the milk and mix until smooth

Stir in the chocolate chunks. Mould into two cookies and air fry @ 160c for 8 minutes or bake in the oven @ 170 for 10-12 mins.

Every oven is different so watch out for a rich, golden colour to indicate your cookie is ready. Be so careful removing them from the air fryer as they will be really delicate and pop on a wire tray until they’ve cooled slightly and firmed up.

*you can for sure use chocolate chips but chopped chocolate melts much better so it’s our personal preference.