P&B Chocolate Chunk Cookies

On Sunday, when I picked my husband up at the airport, I found myself perusing the bookstore waiting for his flight.  I came across two holiday magazines for baking and my eyes lit up: )  The recipe today is from Popular Plates Holiday Baking and it features not only scrumptious cookies, but cupcakes, pies, cakes and breads that will tempt you and start that diet on January 1st!

If you're a follower of Top Chefs-Desserts on Bravo, you will recognized the name Danielle Keene as one of the remaining four pastry chefs left (as of last week) in the competition.  I have to credit Kelly with getting me hooked on the regular Top Chefs, but this dessert version is my own obsession.  It's no secret that Kelly loved "reality" shows and although I didn't share her interest in the Housewives series, The Kardashians, or Shear Genius shows, I do love cooking shows and specifically anything involving baking.  So, this recipe comes from Danielle and it has some interesting ingredients that I thought I'd try since I know there are some true chocoholics out there that might be tiring of all the cranberry and pumpkin I've been doing lately : D  My Mom was one of those chocoholics and I know these would definitely satisfy her, besides, it has a kooky combination that would also intrigue her. (She was known to combine chocolate and Cheese curls as a snack!)

The "P" stands for dry roasted Peanuts, the "B" for Banana chips, and you can figure out the chocolate chunk, which is bittersweet chocolate (70% cacao).

An interesting combination that is sure to satisfy your chocolate addiction, but what makes this a great cookie is that it can be packaged and wrapped for a delicious gift to give this holiday season.

P&B Chocolate Chunk Cookies

3 T unsalted butter
1 pound bittersweet chocolate (70% or more cacao) roughly chopped and divided
2 large eggs
3/4 cup packed light brown sugar
1 tsp. Vanilla extract (the recipe called for 1/4 tsp., but who are we kidding!)
2/3 cup all-purpose flour
1/2 tsp. baking powder
1/2 cup unsalted roasted peanuts, (I used salted dry roasted, chopped)
1/2 cup banana chips, chopped


Preheat oven 325F-degrees.  Line two baking sheets with parchment paper.


Melt the butter and half of the chocolate (8 oz) in a bowl set over a saucepan of simmering water.  Stir occasionally until melted and smooth.  Remove the bowl and set aside to cool to room temperature.


Meanwhile, in  the KitchenAid, using the whisk attachment, whisk the eggs, sugar and vanilla for 1 minute or until well combined.  Pour in the chocolate mixture, beating on low speed until combined.

Sift the flour and baking powder.  Add the dry ingredients to the chocolate mixture on low speed in 3 additions, mixing just until combined.  By hand, stir in the remaining chocolate chunks peanuts,banana pieces.

 

Hint: Use a serrated knife to chop the chocolate and the banana pieces.  The "unevenness" of the blade keeps the ingredients from slipping.


Using a heaping spoonful or a 1-ounce ice cream scoop, place spoonfuls of dough about 2 inches apart on the baking sheets.  (To ensure the same characteristics of the cookies, you will need to bake all the cookies at once.  The chocolate will become stiff as it sits out and although it won't change the taste, it will change the appearance of the cookies and the tops will not have that shiny appearance and crack.)

 Bake for 12 to 15 minutes, or until the tops are cracked and cookies are shiny.  Don't over bake! Let cookies cool on the sheet trays.

 The unusual combination is sure to entice you and the richness of the chocolate will satisfy your chocolate demons. Enjoy!