These are delicious and a complete hit in my husbands office….. so much so, he poured through hundreds of my cook books to find the recipe for me (I had lost it!)

**Especially for Karen**

and yes, I will send some in tomorrow x

1 tsp Table Salt

250 grams Softened Butter

1 Cup Brown Sugar

2 tsp Vanilla Extract

200 grams Dark Chocolate (Over 50%, 70% is good)

2 Cups SR Flour

1/2 Cup Dutch Cocoa

2 Cups Salted Roasted Peanuts

Maldon Sea Salt Flakes

**Note:  at this point I must specify that the quality of your ingredients are vital to these being jaw droppingly (is that even a word?) delicious!

To be perfectly honest, bung it all in the processor and zzzzz.  Cream butter, sugar and vanilla till light and the colour of a latte.  Pop in the Cocoa and combine.  Using a spatula, scrape mix into a bowl.  Chop chocolate into chunks and mix in with the peanuts. Sift flour and fold in.  Don’t over mix, just combine evenly.  Roll into TBS balls and place on a lined sheet.  Give them a wee squash w a fork and top with a sprinkle of Maldon sea salt.  Bake at around 150-170 for 13-15 minutes.  Let sit on the tray for a few minutes, then cool on a rack.

These are not sweet cookies, but apparently they are good.