She reminds me of 'The Flying Nun' TV series from the 60's ... oops, just dated myself big time!
In honor of this magnificent box of cocoa, I am making a chocolate peanut butter chip cookie recipe today ... SB has put up with my bread baking and soup making so he deserves to have his cookie jar filled with a few dozen cookies.
These cookies have a very stiff dough that you bake just until they are set. Then, you leave them on the cookie sheets to cool for a couple minutes before transferring them to foil on a cool counter or a cooling rack. They are soft and chewy in the middle and barely crunchy around the edges ... so tasty!
My mother always said that stains like this on cookie sheets contribute to the 'patina' and that patina adds flavor to the food cooked on the sheets. Yeah, okay Mom!
Lovely, puffed, and chewy and just loaded with peanut butter chips ... yummy with a big glass of milk!
Chocolate Peanut Butter Chip Cookies
Pre-heat oven: 375° F
2¾ c. flour
¾ c. cocoa powder
½ tsp. baking powder
½ tsp. baking soda
1 c. butter/margarine (1 stick each)
1 ½ c. light brown sugar, well packed
½ c. sugar
2 tsp. vanilla extract
¼ c. strong black coffee (I use hazelnut flavored coffee)
1 (10-oz) package of Reese’s peanut butter chips
Making the Cookies:
1. Whisk together in a mixing bowl: flour, cocoa, baking powder, and baking soda. Set aside.
2. In a deep mixing bowl, beat the butter and margarine until smooth and creamy.
3. Add the sugars and continue beating until the mixture is completely incorporated.
4. Add one egg at a time and beat well between each.
5. Beat in the vanilla extract and the black coffee.
6. Add the flour mixture in three separate amounts, stirring to combine between each addition.
7. Fold in the peanut butter chips.
8. Place by rounded teaspoonfuls on ungreased cookie sheets and bake for just 11 minutes.
9. Remove from oven and let the cookies sit on the hot cookie sheet for a minute or two before removing to foil or a cooling rack.
1 - Don’t over bake these cookies. They should be just set – soft and chewy in the centers and with a slight crispy crunch to the outer edges.
2- Some folks hate margarine, but I swear that a butter and margarine combination in baking gives a bit more loft to the cookies … the butter fats often make for a flat and greasier cookie… just saying. Really! Experiment some time and see what you think!
3- This recipe makes 3 dozen cookies.
Cookies, milk, and a new read! What could be better on a grey day!?!