---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Pb/jeebies
  Categories: Cookies, Chocolate, Christmas, Snacks
       Yield: 40 servings
     1/2 c  Unsweetened dutch process
   1 1/2 c  Unbleached baking flour
       1 ts Baking soda
     1/2 ts Salt
       8 oz Semisweet baking chocolate,
       4 oz Unsweetened baking
            Chocolate, broken
   1 1/2 c  Firmly packed light brown
     3/4 c  Unsalted butter
       3    Eggs
       1 ts Real vanilla
       9 oz Semisweet chocolate chips
       9 oz Peanut butter chips
     *[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.      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 minutes.
   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 2 1/2 cups.      Makes 3 to 3 1/2 dozen
   cookies.      Adapted from a recipe by Steven Ceidenburg      From: John
   A. Goodson                 Date: 22 Nov 95 F-Recipes  ~--to   Processed:
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