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Triple Chocolate Cookies
1
⁄4 cup (60 ml) flour
1
⁄4 cup (60 ml) unsweetened baking cocoa
1
⁄4 teaspoon (1.25 ml) baking powder
1
⁄8 teaspoon (.6 ml) salt
6 tablespoons (90 ml) butter, room temperature
7 tablespoons (105 ml) sugar
2 eggs
8 ounces (225 g) semisweet baking chocolate, melted and cooled
1 cup (250 ml) milk chocolate chips
1 cup (250 ml) chopped walnuts
Combine flour, cocoa, baking powder, and salt in a medium bowl.
Set aside. With mixer, beat together butter, sugar, and eggs until
smooth. Add melted chocolate and continue mixing until blended.
Reduce speed to SLOW and add dry ingredients. Add chocolate
chips and walnuts; mix well. Drop by tablespoons onto cookie
sheets, one inch apart. Bake at 350ºF (180ºC) until cookies look dry
and cracked, but feel soft when lightly pressed, about 11 minutes.
Let cookies stand on sheet for 5 minutes. Transfer to racks and cool
completely. Makes about 2 dozen.
Creamy Peanut Butter Pie
1 cup (250 ml) butter
1 cup (250 ml) packed brown sugar
1 cup (250 ml) peanut butter
12-ounce (350 g) container frozen whipped topping, thawed
9-inch (23 cm) graham crust
2 ounces (50 g) semi-sweet baking chocolate
2 tablespoons (30 ml) butter
1 tablespoon (15 ml) milk
In a medium saucepan, combine 1 cup (250 ml) butter and brown
sugar. Cook over medium heat until butter is melted and mixture is
smooth, stirring frequently. Refrigerate 10 minutes. In large bowl,
beat peanut butter and brown sugar mixture at SLOW speed until
blended. Increase speed and beat one minute at WHIP speed.
Reduce speed to SLOW and add whipped topping; beat one
additional minute. Pour into graham crust and refrigerate. In a small
saucepan over low heat, melt chocolate, 2 tablespoons (30 ml)
butter, and milk. Stir constantly until smooth. Cool slightly then
spread over top of pie. Refrigerate for several hours or overnight
before serving. Makes one 9-inch (23 cm) pie, cut into 8 servings.
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