Chocolate Pb/Jeebies
Submitted by kagfk
Chocolate PB jeebies, intensely fudgy chocolate cookies loaded with chocolate and peanut butter chips, served with a warm chocolate ganache for dunking. A double-chocolate-peanut-butter treat made for dipping.
YIELD
3 1/2 dozenPREP
10 minCOOK
20 minREADY
30 minThese are about as chocolaty as a cookie gets, and then they hand you a bowl of warm ganache to dunk them in. The dough is built on a triple hit of chocolate, cocoa powder plus melted semisweet and unsweetened chocolate, for a deep, brownie-like, fudgy cookie.
Then come the chips, twice over: chocolate chips for even more chocolate, and peanut butter chips for that salty-sweet contrast that makes chocolate and peanut butter such an irresistible pair.
The real fun is the dipping sauce, a simple chocolate ganache of hot cream poured over chopped chocolate and stirred smooth. Set it out in a bowl so everyone can dunk their cookies before each bite.
A couple of technique notes: melt the baking chocolate gently and let it cool slightly before it goes into the batter, and don’t overbake, since these stay soft and fudgy when pulled on time.
Pro Tips
- Let the melted chocolate cool a little before adding it to the butter-sugar-egg mixture so it doesn’t cook the eggs.
- Don’t overbake. Pull them at 18 to 20 minutes for soft, fudgy centers; they firm up as they cool.
- Cool the cookies on the pan a few minutes before moving them, since they’re delicate while warm.
- Make the ganache dip a few days ahead and gently reheat to a pourable, dippable consistency.
Variations
- Use white chocolate or butterscotch chips in place of, or with, the peanut butter chips.
- Roll the warm cookies in chopped peanuts for crunch.
- Drizzle the ganache over the cookies instead of serving it as a dip.
Ingredients
Directions
To prepare Cookies: Preheat oven to 325℉ (160℃).
Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper.
Set aside.
Heat 1 inch of water in the bottom of a double boiler over medium heat.
Place semisweet and unsweetened baking chocolate in top half of the double boiler.
Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes.
Remove from heat and stir chocolate until smooth.
Keep at room temperature, or melt in microwave.
Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute.
Scrape down bowl and beat on high speed additional 30 seconds.
Scrape down bowl.
Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition.
Add vanilla and beat on medium 30 seconds.
Add melted baking chocolate and beat on low 10 seconds more.
Scrape down bowl and beat additional 30 seconds.
Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds.
Remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula.
Place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp.
Put sheets in middle of oven.
Bake for 18 to 20 minutes, Cool cookies on pans 5 to 6 Transfer cookies to wire rack. Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container. To prepare Chocolate Dipping Sauce: Heat cream, butter and sugar in saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring mixture to boil. Place chocolate in stainless steel bowl and pour boiling cream over chocolate. Let stand 5 minutes. Stir until smooth. Cool to room temperature. Dip can be made 3 to 4 days ahead and refrigerated. Reheat, stirring. Bring to room temperature before using. Put dip in a serving bowl, so guests can dip their cookies in before eating. Makes about 2½ cups. Makes 3 to 2½ dozen cookies.
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