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.


 * 1) Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper.


 * 1) Set aside.


 * 1) Heat 1 inch of water in the bottom of a double boiler over medium heat.


 * 1) Place semisweet and unsweetened baking chocolate in top half of the double boiler.


 * 1) Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes.


 * 1) Remove from heat and stir chocolate until smooth.


 * 1) 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.


 * 1) Scrape down bowl and beat on high speed additional 30 seconds.


 * 1) Scrape down bowl.


 * 1) Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition.


 * 1) Add vanilla and beat on medium 30 seconds.


 * 1) Add melted baking chocolate and beat on low 10 seconds more.


 * 1) Scrape down bowl and beat additional 30 seconds.


 * 1) Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds.


 * 1) Remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula.


 * 1) Place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven.


 * 1) Bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes.


 * 1) Transfer cookies to wire rack.


 * 1) Repeat procedure until all cookies have been baked.


 * 1) Cool cookies thoroughly before storing in sealed plastic container.


 * 1) To prepare chocolate dipping sauce: heat cream, butter and Sugar in saucepan over medium-high heat.


 * 1) When hot, stir to dissolve Sugar.


 * 1) Bring mixture to boil.


 * 1) Place chocolate in stainless steel bowl and pour boiling cream over chocolate.


 * 1) Let stand 5 minutes.


 * 1) Stir until smooth.


 * 1) Cool to room temperature.


 * 1) Dip can be made 3 to 4 days ahead and refrigerated.


 * 1) Reheat, stirring.


 * 1) Bring to room temperature before using).] put dip in a serving bowl, so guests can dip their cookies in before eating.


 * 1) Makes about 2 ½ cups.


 * 1) Makes 3 to 3 ½ dozen cookies.