Chocolate PB Jeebies

== Description ==
Makes about 2 ½ cups = 3 to 3½ dozen cookies.
== Ingredients ==
* ½ cup unsweetened Dutch process cocoa
* 1½ cup unbleached baking flour
* 1 tbsp baking soda
* ½ tsp salt
* 8 oz semisweet baking chocolate broken
* 4 oz unsweetened baking chocolate, broken
* 1½ cup firmly packed light brown sugar
* ¾ cup unsalted butter
* 3 eggs
* 1 tbsp real vanilla
* 9 oz semisweet chocolate chips
* 9 oz peanut butter chips
* 1 cup whipping cream - not ultra-pasteurized
* 2 tbsp unsalted butter 
* 2 tbsp granulated sugar
* 12 oz semisweet baking chocolate - broken 
== Directions ==
# Preheat oven to 325°F.
# 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.
Category:Cookie Recipes