• One egg
• 140g butter, softened a little – I put it in the microwave for 20 seconds
• 125g light brown sugar
• 100g caster sugar
• 125g crunchy peanut butter
• 250g plain flour
• ½ tsp each of baking powder and bicarbonate of soda
• A dash of vanilla extract
• A little bag of dark chocolate chips
• Salt, to finish

Preheat the oven to 165 degrees.

Beat together the sugars, the butter and the peanut butter with the paddle attachment. Add the egg and vanilla and beat again to combine into a smoothish paste. Sieve in the flours and raising agents and pour in the chocolate chips. Beat together until a firm, stiff dough forms.

Roll the dough into squash ball sized pieces and gently press onto the non-stick baking sheet – or line another one with baking paper or silicone baking mats. You can fit a dozen onto the non-stick sheet.

Bake for 13 minutes. They will look underdone, but take them out, put a little salt on each and let them sit on the sheet for ten minutes before moving onto a wire rack to cool fully – or at least mostly – before eating.