Chocolate chip cookies – in every one of their iterations – are a surefire hit. If they’re not snatched up straight from the pan while the chocolate is still hot and gooey, there’s nothing like them for a snack or for dipping in a hot drink. Even better, your kids will love helping you make this recipe.

Recipe by Danit Solomon, Photo and styling by Yehuda Solomon

Servings: About 36 cookies

Preparation Time: 30 minutes

Ingredients:
100 grams of room-temperature Tnuva’s Butter
1 ½ tbs of cold pressed coconut oil
½ cup demerara sugar
¼ cup white sugar
1 tsp. vanilla extract
1 large whisked egg
¾ cup self-rising flour
1 cup of white flour
A generous dash of salt
100 grams of small chocolate chips
80 grams caramelized peanuts, crushed into medium sized pieces

Instructions:
1. Whisk together the butter and the coconut oil with the two types of sugar and the vanilla extract, until you get a light, airy blend. Gradually add the egg and continue to whisk. Then, add the self-rising flour, the white flour, and salt. Mix until smooth. Stir the chocolate chips and peanuts into the mixture, then place the batter in the fridge for approximately 30 min.

2. Line two large baking trays with baking sheets. Preheat the oven to 170 degrees Celsius on the turbo setting. Measure two teaspoons of batter and roll into balls. Place the balls on the baking sheets, taking care to leave space in between each ball. Using a fork, push the cookies down to 2/3 their original height.

3. Bake for 25-30 min., or until the cookies are slightly golden. After 15 min., switch the position of both trays, and rotate each tray by 180 degrees. Cool the cookies for 15 min. in their trays, then transfer to a cooling rack. Serve warm, store in a sealed container.

Please note: If these cookies are meant for children 5 and under – skip the nuts!