Anyway, with the busy week I've had, helping a friend out who owns a spectacular online craft store (Ellen Hutson LLC), trying to keep up with all my chores at home, and skyping with the grands, I just needed something chocolaty. I turned to one of my favorite recipes in the Spago Desserts cookbook by Mary Bergin and Judy Gethers. It's a wonderful combination of flavors and believe me, very satisfying.
Chocolate Chocolate Chip Peanut Butter Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
2 large eggs
1 1/2 tsp. Vanilla extract
1/2 cup peanut butter, smooth or chunky (I used chunky)
2 oz. bittersweet chocolate, melted
1 1/2 cups King Arthur all-purpose flour
1/3 cup + 1T cocoa
1 tsp. baking soda
1/2 tsp. Kosher salt
1 cup roasted peanuts, coarsely chopped
1 cup bittersweet chocolate chips
Preheat the oven to 350F-degrees. Line baking sheets with parchment and set aside.
In a stand mixer, using a paddle attachment, cream the butter and sugars until fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, as needed. Add the peanut butter, vanilla extract, and melted bittersweet chocolate.
In a separate bowl, measure out all the dry ingredients and whisk to combine. Add the dry ingredients to the batter and beat on medium speed. Stir in the peanuts and chocolate chips.
At this point, chill the dough about 30 minutes.
Use a scoop to measure out about 1 tablespoon of dough on the parchment-lined baking sheet. Bake in the preheated oven about 10 1/2 to 12 minutes (mine baked for exactly 10 1/2 mins.)
Remove from the oven and allow to cool slightly for about 5 minutes. Transfer cookies to a rack to cool completely. The recipe makes about 3 dozen cookies.
What's better than a glass of cold milk and these cookies to end the week. I know they lifted my spirit. Enjoy!