Double-Chocolate Peanut Butter Cookies - cooking recipe

Ingredients

6 oz. semi-sweet chocolate, coarsely chopped
2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. packed dark brown sugar
2 sticks (1 c.) unsalted butter
3/4 c. granulated sugar
1 c. creamy peanut butter
2 large eggs
2 tsp. vanilla extract
12 oz. milk chocolate chips (about 2 c.)
24 to 30 whole shelled peanuts

Preparation

Preheat the oven to 300\u00b0.
In a double boiler, melt the semi-sweet chocolate over hot, not simmering, water.
Set aside to cool to room temperature.
In a small bowl, whisk together the flour, baking soda and salt.
In a medium bowl, whisk together the brown and granulated sugars, then add the butter and beat until well combined.
Add the peanut butter; beat until smooth.
Add the eggs and vanilla; beat until just combined.
Add the flour mixture and the milk chocolate chips; beat until no streaks of flour are visible.
Pour in the melted chocolate; mix partially with a wooden spoon until marbled.
Drop the dough in 3 tablespoon mounds, 2 inches apart, on an ungreased baking sheet.
Top with 1 whole peanut.
Bake for 23 minutes, or until just set but still soft.
Cool on the cookie sheet for 30 seconds, then transfer to a wire rack to cool completely.