Published in Kimber’s new cookbook, 'Small Batch Bakes,' these chewy, perfect cookies won’t feed a crowd — and that’s the point
in the U.S., not to mention the isolation of the past two-plus years, you would think that cookbook publishers would be eager to take advantage of a largely untapped market. I hope they do: a world in which there are more recipes for brownies for one and banana pudding for two is a better world, obviously.and for its chocolate peanut butter cookies recipe in particular.
Now add the peanut butter and whisk until a thick but smooth dough is formed. Cover the bowl and refrigerate for 30 minutes.Line a baking tray with parchment paper. Using a 60 ml mechanical ice-cream scoop or your hands, place 6 scoops or balls of cookie dough on the prepared tray, spacing them well apart. Transfer to the freezer for 10 minutes. Meanwhile, preheat the oven to 180ºC 350ºF, Gas Mark 4.
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