• Coarsely chop the salted peanuts with the knife and set aside.
• In a bowl, mix the flour, baking powder and sugar chopped peanuts with a spoon.
• Add the cold butter, cut into small pieces, and the eggs, and begin to knead with your hands, first in the bowl and then on a clean work surface. Try to work quickly so that the butter does not become too warm. When large crumbs form, add the chopped peanuts and chocolate chips, continuing to knead to incorporate both. Form a ball and wrap in plastic wrap.
• Leave to rest in the refrigerator for 30 minutes. Towards the end of the resting time, preheat the oven to 180C (350F) degrees.
• Form 20 balls of the same weight, flatten them with your hand to obtain cookies less than 1/2 cm thick, and place them on a baking sheet lined with parchment paper. Leave space between each cookie (about 2cm).
• Bake in the preheated oven for about 12 minutes or until the edges are golden brown.

Tip

• This cookie is crispy on the edges and soft in the center. If you want a crispier cookie, don't add baking powder.