Yield: 40 servings
|½ cup||Unsweetened Dutch Process|
|1½ cup||Unbleached baking flour|
|1 teaspoon||Baking soda|
|8 ounces||Semisweet baking chocolate,|
|4 ounces||Unsweetened baking|
|\N \N||Chocolate, broken|
|1½ cup||Firmly packed light brown|
|¾ cup||Unsalted butter|
|1 teaspoon||Real vanilla|
|9 ounces||Semisweet chocolate chips|
|9 ounces||Peanut butter chips|
*[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 2½ cups. Makes 3 to 3 ½ 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
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