Chocolate PB / Jeebies

Ingredients

 * 1/2 	cup  	Unsweetened dutch process
 * cocoa
 * 1 1/2 	cup 	Unbleached baking flour
 * 1 	tbsp 	baking soda
 * 1/2 	tsp 	salt
 * 8 	oz 	Semisweet baking chocolate Broken
 * 4 	oz 	Unsweetened baking chocolate, broken
 * 1 1/2 	cup 	Firmly packed light brown sugar
 * 3/4 	cup 	unsalted butter
 * 3 		eggs
 * 1 	tbsp 	Real vanilla
 * 9 	oz 	semisweet chocolate chips
 * 9 	oz 	peanut butter chips

Directions

 * 1) 1 c whipping cream - not ultrapasteurized 2 tb unsalted butter 2 tb granulated sugar 12 oz semisweet baking chocolate - broken to prepare cookies: preheat oven to 325 degrees.
 * 2) Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper.
 * 3) Set aside.
 * 4) Heat 1 inch of water in the bottom of a double boiler over medium heat.
 * 5) Place semisweet and unsweetened baking chocolate in top half of the double boiler.
 * 6) Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes.
 * 7) Remove from heat and stir chocolate until smooth.
 * 8) Keep at room temperature.
 * Or, melt in microwave.
 * 1) Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute.
 * 2) Scrape down bowl and beat on high speed additional 30 seconds.
 * 3) Scrape down bowl.
 * 4) Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition.
 * 5) Add vanilla and beat on medium 30 seconds.
 * 6) Add melted baking chocolate and beat on low 10 seconds more.
 * 7) Scrape down bowl and beat additional 30 seconds.
 * 8) Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds.<BR>
 * 9) Remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula.<BR>
 * 10) Place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven.<BR>
 * 11) Bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes.<BR>
 * 12) Transfer cookies to wire rack.<BR>
 * 13) Repeat procedure until all cookies have been baked.<BR>
 * 14) Cool cookies thoroughly before storing in sealed plastic container.<BR>
 * 15) To prepare chocolate dipping sauce: heat cream, butter and Sugar in saucepan over medium-high heat.<BR>
 * 16) When hot, stir to dissolve Sugar.<BR>
 * 17) Bring mixture to boil.<BR>
 * 18) Place chocolate in stainless steel bowl and pour boiling cream over chocolate.<BR>
 * 19) Let stand 5 minutes.<BR>
 * 20) Stir until smooth.<BR>
 * 21) Cool to room temperature.<BR>
 * 22) Dip can be made 3 to 4 days ahead and refrigerated.<BR>
 * 23) Reheat, stirring.<BR>
 * 24) Bring to room temperature before using).] put dip in a serving bowl, so guests can dip their cookies in before eating.<BR>
 * 25) Makes about 2 ½ cups.<BR>
 * 26) Makes 3 to 3 ½ dozen cookies.