Sunday, March 06, 2011
I know. My last post featured decadent chocolate muffins. You'd expect that my chocolate craving would have been satisfied for a bit. At least for a day or two. But, alas. It was not.
If you are a true chocolate lover, you won't bat an eyelash when I tell you that I found myself craving more chocolate as soon as I finished my first muffin. If you enjoy chocolate like I do, you'll understand when I tell you that I needed a chocolate fix.
This time, it had to be salty-sweet. These cookies (another Dorie Greenspan Baking special) were just the thing. The hint of cocoa in the batter, plus the generous helping of chocolate chips, gave it just enough chocolatey richness. The fresh chopped peanuts plus the creamy peanut butter added a saltiness that complemented the cocoa. If you like Reeses' Peanut Butter cups, these will be just the thing for you. And you can make them pareve!
Peanut Butter Chocolate Cookies, from Dorie Greenspan's Baking
I made a few tweaks to the recipe and am listing it here the way I tried it. If you have the cookbook and want to take a look at the original recipe, it's the Peanut Butter Crisscrosses recipe on page 78. I did the cocoa-peanut butter version.
2 1/4 cups flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
pinch of freshly grated nutmeg
2 sticks butter or margarine, at room temperature
1 cup smooth peanut butter (I used Jif)
1 cup light brown sugar
3/4 cup sugar
2 large eggs
3/4 cups chopped salted peanuts
1 cup chocolate chips
About 1/2 cup sugar, for rolling
Preheat the oven to 350*. Line two cookie sheets with foil sprayed with Pam, or with parchment paper.
Cream the butter in a electric mixer fitted with the paddle attachment. Add the peanut butter and beat for a couple of minutes. Add the sugars and beat for 3-5 minutes longer, till light and fluffy. Add the baking soda, baking powder and salt. Combine briefly.
Add the eggs, one at a time, beating for a minute after each addition. Scrape down the sides of the bowl and, with the mixer on low speed, add the flour, cocoa, chopped peanuts and chocolate chips. Combine briefly. The dough will be soft and mushy.
Pour the 1/2 cup sugar into a small bowl. Working with about a tablespoonful of dough, roll the dough into balls and then drop each one into the sugar, rolling it to coat.
Place the balls on cookie sheets about 2 inches apart. Use a fork to gently flatten them first in one direction and then another, to create a crisscross indentation along the top.
Bake for about 13 minutes, until the cookies are done but still a bit soft. Let them cool for a few minutes on the sheets and then transfer to racks to cool completely.
When the cookie sheets are cool, repeat with the remaining cookies. (I got all of my cookies done with just 3 sheets.)
Posted on Sunday, March 06, 2011 by Rivki Locker
ABOUT ME (AND THIS BLOG)
If you're an ordinary person who wants simple ideas for eating kosher, you've come to the right place! I'm just an ordinary Jewish working mom who lives a harried, busy life. I created this blog to share my ideas about how to eat kosher (and usually healthy!) without spending all day shopping, eating, cooking, and measuring portions. I hope you enjoy your visit here.
Visit my other blog!
Here I sit, less than 24 hours before Shabbos, remembering the wonderful meat cigars we had last week. They were crisp. They were perfectly...
Every homemaker should have a signature chocolate chip cookie. A signature cookie defines you as a cook. As a homemaker. Perhaps even as a ...
I've been in the throws of a food blogger's dilemma. On the one hand, my followers are relying on me to share a flood of simple Pesa...
I do lots of experimenting in the kitchen and my family has learnt to put up with it. Earlier this year, I went on a mission to find a new...
I enjoy fish prepared simply, drizzled with a little olive oil and seasonings and then grilled, baked or pan fried. But the hardest thing...
My absolute favorite Pesach dish is egg noodles, lukshen in Yiddish. Lukshen are, essentially, thickish egg crepes rolled up and sliced so t...
I personally am not a major potato kugel fan. I prefer less traditional (and slightly more elegant) fare like crisps or pandow...
Raise your hand if you're a mom. Now, keep your hand raised if you have found a dinner that your ENTIRE family will eat (yes, including...
Jachnun dough, formed (probably incorrectly) in loaves This Shabbos, I tried a new vegetarian chulent recipe. Since we were going to be...
Anyone else around here need some comforting this week? I don't know about you, but what with the earthquake , the hurricane , and...
- baking with dorie
- budget friendly
- freezer friendly
- goes great with yogurt
- great as leftovers
- kid friendly
- kugel replacement
- main dishes
- quick and easy
- special occasions
- string beans
- weeknight dinner
Rivki Locker, 2010. Powered by Blogger.