Every saturday morning, my family and I go to the market in our neighbourhood to do our weekly shopping. On our way there, we pass by one of my favorite cafés in Berlin, Barcomi’s. Usually, the smell of coffee and baked goods wafting out onto the streets makes us forget our recent breakfast and forces the market expedition to a halt.
Because we try to be reasonable, we mostly just get a coffee and a cookie instead of say a cinammon roll, a monster brownie, a cream scone or a plain bagel. The cookies are big enough to provide satisfying elevenses without spoiling our appetites for lunch and are therefore the compromise of choice. I always choose the peanutbutter or peanutbutter-chocolate-chip cookie because it seems that it has proteins (peanutbutter!) and is thus a totally healthy cookie choice (HA!). I also had never found a recipe for a peanutbutter cookie that I liked. My quest finally came to an end this fall, when the founder of the café, Cynthia Barcomi, came out with a cookbook unveiling the recipes behind her pastries.
I received a copy of it for my birthday, and the cookies were first on my list of things to try. Since her recipe yields about 30 big cookies of a 7 cm diameter, and we were still recovering from the christmas feasts, I only made half a batch. I also subsituted half the plain white sugar with muscovado sugar, which gave the end result a lovely mellow caramel flavor. I am not sure if owning the cookbook will help break our saturday Barcomi’s habit though!
Adapted from Cynthia Barcomi’s Backbuch
prep time: 10 min, baking time: 10 min
180 g flour
125 g butter, softened
65 g plain white sugar
65 g brown or muscovado sugar
175 g peanutbutter
1 tsp molasses (Grafschafter Goldsaft)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla sugar
makes about 40 small cookies
preheat the oven to 190° and line a cookie sheet with parchment paper or a silicone baking mat.
In a big mixing bowl, combine the flour, salt and baking soda. Set aside.
In another bowl, cream the butter with the two sugars. Add the egg, vanilla sugar, the molasses and the peanutbutter until thoroughly combined.
Beat in the flourmixture with a wooden spoon.
Drop by teaspoonful onto your cookie sheet, score crosswise with a fork and bake for 10 min, or until lightly browned.