Flourless peanut butter chocolate chunk cookies

 
Recipe adapted from Amandeleine
Ingredients
1 cup natural unsalted peanut butter (Try to go for one that has “peanuts” as the only ingredient.)
3/4 cup granulated sugar
1 large egg, slightly beaten
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup dark chocolate, roughly chopped 
fleur de sel to sprinkle on cookies
 
Method
Preheat the oven to 200 degrees C.
Line baking trays with baking paper.
 
In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined.
 
Stir in the chopped chocolate.
 
Using a tablespoon, measure out the dough in half tablespoon sized balls.
 
Place the dough on the prepared pans, spacing them 2 inches apart.
 
Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes.
 
Sprinkle lightly with fleur de sel.
 
Let cool completely on the pans on wire racks.
 
Store in an airtight container at room temperature for up to a week.
 
Makes 44 cookies
 
Will SHE make it again?
YES
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