Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 2011 ed.), pg. 28.
I'm sure my love of chocolate comes from my mother, who loves it as much as I do. I always try and take a dessert to her house every week when I visit. Over the weekend, I whipped up these cookies. They are easy to make and delicious. They are just like plain peanut butter cookies but with a hint of chocolate.
They burn easily on the bottom so be sure and start checking them about 10 minutes after they go in the oven.
- 2 ounces unsweetened chocolate
- 1 ounce semisweet chocolate
- 1 1/2 cups sifted all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (4 ounces) unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup packed dark or light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup smooth peanut butter
- 1 egg
Place both chocolates together in a small double boiler over simmering water (low heat) to melt the chocolate.
Sift together the flour, baking soda and salt. Set aside.
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| Place the butter in the small bowl of an electric mixer and beat until soft. Add the vanilla and both sugars and mix well. Mix in the peanut butter. |
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| Add the melted chocolate and mix. Beat in the egg. |
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| Add the sifted dry ingredients, mixing on low speed until incorporated. |
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| Turn the mixture out onto a piece of foil or wax paper. Shape it into an oblong log. Slice it into 48 pieces. |
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| Take the pieces and roll them into balls. Place them 2 inches apart on the parchment paper. |
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| Use a fork to gently flatten the cookies. |
Bake one sheet at a time, about 10-15 minutes, reversing the sheet front to back about half-way through. Press lightly with your fingertip - the cookies should be dry and semi-firm when done. They will become crisp after they cool. Transfer to a cooling rack with a metal spatula.
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