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Chocolate Pb/jeebies
Author/Submitted by:
Servings: 40
Categories:
Chocolate
/
Christmas
/
Cookies
/
Desserts
/
Peanut Butter
/
Snacks
Ingredients: 1/2
c
Unsweetened Dutch Process
Cocoa 1 1/2
c
Unbleached baking flour 1
t
Baking soda 1/2
t
Salt 8
oz
Semisweet baking chocolate,
Broken 4
oz
Unsweetened baking
Chocolate, broken 1 1/2
c
Firmly packed light brown
Sugar 3/4
c
Unsalted butter 3
Eggs 1
t
Real vanilla 9
oz
Semisweet chocolate chips 9
oz
Peanut butter chips
Directions:
*[1 c Whipping cream -- not ultrapasteurized 2 tb Unsalted butter 2
tb Granulated sugar 12 oz Semisweet baking chocolate, -broken] To
prepare Cookies: Preheat oven to 325 degrees. Sift together cocoa,
flour, baking soda and salt onto a sheet of wax paper. Set aside.
Heat 1 inch of water in the bottom of a double boiler over medium heat.
Place semisweet and unsweetened baking chocolate in top half of the
double boiler. Tightly cover the top pan with plastic wrap and heat 12
to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at
room temperature. Or, melt in microwave. Place brown sugar and butter
in the bowl of electric mixer and beat on medium speed 1 minute. Scrape
down bowl and beat on high speed additional 30 seconds. Scrape down
bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape
down bowl after incorporating each addition. Add vanilla and beat
on medium 30 seconds. Add melted baking chocolate and beat on low 10
seconds more. Scrape down bowl and beat additional 30 seconds. Add flour
mixture and beat on low until thoroughly combined, 20 to 30 seconds.
Remove bowl from mixer, add chocolate chips and peanut butter chips; mix
thoroughly with rubber spatula. Place 6 to 8 cookies per baking
sheet (each cookie is approximately 2 tsp. Put sheets in middle of oven.
Bake for 18 to 20 minutes, Cool cookies on pans 5 to 6 minutes.
Transfer cookies to wire rack. Repeat procedure until all cookies have
been baked. Cool cookies thoroughly before storing in sealed plastic
container. *[To prepare Chocolate Dipping Sauce: Heat cream, butter
and sugar in saucepan over medium-high heat. When hot, stir to dissolve
sugar. Bring mixture to boil. Place chocolate in stainless steel bowl
and pour boiling cream over chocolate. Let stand 5 minutes. Stir until
smooth. Cool to room temperature. (Dip can be made 3 to 4 days ahead and
refrigerated. Reheat, stirring. Bring to room temperature before
using.)] Put dip in a serving bowl, so guests can dip their cookies
in before eating. Makes about 2 1/2 cups. Makes 3 to 3 1/2 dozen
cookies. Adapted from a recipe by Steven Ceidenburg From: John
A. Goodson Date: 22 Nov 95 F-Recipes ~--to Processed:
NEW.TXT Recipes saved: 1 Meal Master recipes: 1 Lines read:
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