Cream the butter, peanut butter, sugar, syrup and salt together until light and fluffy.
50 g unsalted butter, 2 tbsp peanut butter, 45 g golden caster sugar, 1 tsp golden syrup, 1 pinch sea salt
Beat in the yolk until well combined.
1 egg yolk
Stir in the flour until just mixed.
75 g wholemeal spelt flour
Chop or bash the chocolate so it falls into varying size bits. Keep a few of the larger chunks back and mix the rest into the cookie mixture.
50 g dark chocolate
Leave in a cool place to firm up if needed. My kitchen is quite cool, so this wasn't needed.
Roll into twelve balls and place well apart on a lined baking tray.
Flatten slightly with the palm of your hand, then press the remaining chocolate chunks into the tops.
Bake in the middle of a pre-heated oven at 180℃ for 10-12 minutes or until the cookies are golden.
Leave for a couple of minutes to firm up, then transfer to a wire rack to cool completely or just dive in and eat warm.
Notes
Orange flavoured chocolate would also work well in this recipe.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.