Peanut Chocolate Cookies

Preheat the oven to 175 °C fan (conventional: 200 °C). Line two baking sheets with baking paper.

Coarsely chop the peanuts.

Cream the soft butter with brown sugar, sugar, vanilla sugar and salt.

Stir in the egg until it is well incorporated.

Mix the flour, baking powder and cocoa powder in a bowl.

Add the chopped peanuts and chocolate chips to the dry ingredients and mix.

Gently fold the dry mixture into the butter-egg mixture just until a dough forms.

Using two teaspoons, place about 40 mounds of dough on the sheets with plenty of space between them.

Bake the cookies for about 12 minutes.

Remove the cookies from the sheet and let them cool completely on a wire rack.

Coarsely chop dark couverture and melt it together with coconut fat in a hot water bath.

Briefly dip the cookies halfway into the melted couverture and let dry on baking paper.