Peanut butter and pretzel choc-chunk cookies

Method

• 1
  Preheat oven to 180C/160C fan-forced. Line 4 large baking trays with baking paper.
• 2
  Place chocolate and butter in a small saucepan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until melted and smooth. Remove from heat. Whisk eggs, sugar and vanilla together in a large bowl until frothy. Gradually whisk in chocolate mixture. Stir in flour and baking powder until well combined. Stir in extra chocolate.

• 3
  Drop level tablespoons of mixture onto prepared trays, about 6cm apart. Spoon 1 level teaspoon peanut butter onto centre of each mound. Top each with 1 pretzel. Bake, 2 trays at a time, for 12 to 15 minutes or until surface of cookies is cracked but still soft. Cool for 10 minutes. Transfer to a wire rack to cool. Serve warm or cold.