I created these cookies some thirty years ago to fill a craving a friend and I had to just stuff ourselves with something rich and chocolaty and still claim some redeeming value. This is really a chocolate chip cookie on steroids and health food. Ha ha!
Beware how many you eat! I took a batch to a Halloween party and the kids made a raid on them. All the moms knew if their kids were guilty by the next morning. ;-)
Yield: 5 dozen
2 cups unbleached flour
1 cup cocoa, powdered
1 tsp. baking powder, (no aluminum)
1 cup wheat bran
1 cup butter, room temperature
1 cup peanut butter, chunky or smooth
3/4 cup sugar
3/4 cup brown sugar, packed
3 eggs
1 Tbsp. vanilla extract
1 (12 oz.) bag chocolate chips, (2 cups)
1. Preheat oven to 350°F.
2. Sift together flour, cocoa and baking powder.
3. Cream butter and peanut butter together with sugar and brown sugar.
4. Beat in eggs and vanilla.
5. Stir in flour one cup at a time.
6. Fold in chocolate chips.
7. Roll a teaspoon of dough in a ball and place on ungreased 10x15 inch baking sheet, 2 inches apart.
8. Flatten lightly with a drinking glass dipped in sugar. Repeat to fill cookie sheet (about 13 cookies).
9. Bake for 9 - 11 minutes, until just set. A slight depression should remain when touched lightly with a fingertip. Cookies should still be soft, like a moist brownie. If baked too long, they will be firm and dry.
10. Remove from baking sheet to cool on brown paper. (A paper grocery sack works well.)
11. When cooled, store in an air-tight container to retain moist texture.
0 comments:
Post a Comment