Custom Search

Thursday, September 8, 2016

Its One Of Those Cookies.....

Throughout my childhood I had a great time simply living life. Both of my grandmothers, many of my aunts and my mother were wonderful cooks. In the fall of the year when we headed back to school the baking would begin and continue on through the holidays. Our house, my grandmothers house and nearly every relative we visited would have cookies freshly baked. This recipe is one that I would have loved to have had as an after school snack. Globs of chocolate and peanut butter formed to make an awesome treat. 

6 tablespoons unsalted butter
12 oz. semi sweet chocolate chips, divided
2 oz. dark chocolate chips (60% + cacao)
2 large eggs
2 teaspoons vanilla extract
¾ cup granulated sugar
⅓ cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup whole walnuts
1 cup whole pecan halves
⅔ cup peanut butter chips
Preheat oven to 325 degrees. Line baking sheets with parchment paper, set aside.
Place the butter, 6 oz. of semi sweet chocolate chips and the 2 oz dark chocolate in a glass bowl. Place the bowl in microwave and heat in 30 second intervals until chocolate begins melting, then stir to continue the melting process.  Once fully melted, allow to cool in for 10-15 minutes.
In a small bowl, combine the flour, baking powder and salt, whisk to combine.
In another bowl, add the remaining 6 oz. chocolate chips, pecans, walnuts, peanut butter chips and 1 tablespoon of flour mixture.  Stir to coat everything with the flour.
In the mixing bowl with a whisk attachment, beat the eggs, vanilla and sugar until the mixture lightens in color and thickens a bit.
Reduce the speed and add the cooled chocolate, mix until combined, then add in the remaining flour mixture, fold until combined.  Finally, add in the nuts, chocolate and peanut butter chips.
Use a cookie scoop or two spoons, and drop rounded mounds of the cookie dough, about 1 inch apart on the parchment lined baking sheets.  Bake for about 12-15 minutes depending on the size of your globs.
* Recipe slightly adapted from Ina Garten

No comments:

Post a Comment

I love comments so if you have a minute leave me your thoughts on the above post