So, the odyssey begins! I picked up some rather nice, and not cheap, ingredients for Christmas cookies. I’ll mail some home to the family and save the rest for friends in Boston.
I cheaped out on chocolate last year and paid for it in terms of taste. This year, in the middle of all the shopping, the hubby and I stopped into a place that carried Callebeaut chocolate. It’s from Belgium and is absolutely incredible in baked goods. I’ve got a chocolate-heavy cookie regimen coming up, so the best chocolate had to go into the shopping cart. It did!
I just finished a batch of peanut butter-chocolate chip cookies. The peanut butter came from Trader Joe’s and the chocolate…well, you know about the chocolate.
I also splurged for a scoop, something that will lay out the cookie dough in equal, easy-to-release, dollops. It was just the thing! My cookie dough came out neat and equal:
The recipe calls for chocolate chips and whole, shelled peanuts, in addition to the peanut butter. It makes this an absolutely delectable cookie.
Oh…here’s the recipe:
Peanut Butter-Chocolate Chip Cookies, from The Joy of Cooking Christmas Cookies (Irma Rombauer, Marion Rombauer Becker and Ethan Becker):
Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper or greased aluminum foil. using an electric mixer, beat until light:
14 tbs (7 oz) unsalted butter, softened
2 cups (14 oz) white sugar
1/2 cup (4 oz) packed dark brown sugar
Beat in, one at a time:
3 large eggs
1 1/2 cups (16 oz) creamy peanut butter
3/4 tsp vanilla
Stir in until just combined:
2 1/4 cups (11.25 oz) all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
Add and stir until mixed:
1 cup (5 oz) coarsely chopped bittersweet or semi-sweet chocolate (I use Callebaut)
3/4 cup shelled, unsalted peanuts
Drop dough by teaspoon-full 3 inches apart onto baking sheets. Bake on middle oven rack for 15 – 20 minutes, until golden brown. Transfer sheets to wire racks to cool.
When you’re done, the cookies will look like this:
Think I made enough?
Nom! Next we’re going to do chocolate-dipped coconut-almond macaroons. Stay tuned!