I created this cookie circa 1979 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! Just for you Joanne!
Beware how many you eat! They are VERY yummy. 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. ;-)
I have entered this recipe in numerous cookie contests, but have had no response. Oh well.
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
1 Tbsp. vanilla extract
1 (12 oz.) bag chocolate chips, (2 cups)
Preheat oven to 350°F.
In medium mixing bowl, sift together flour, cocoa and baking powder.
In large mixer bowl, cream together butter and peanut butter with sugar and brown
sugar. Beat in eggs and vanilla.
Stir in flour one cup at a time. Fold in chocolate chips.
Roll a teaspoon of dough in a ball and place on ungreased 10x15 inch baking sheet, 2 inches apart. Flatten cookie lightly with a drinking glass dipped in sugar. Repeat to fill cookie sheet (about 13 cookies).
Bake for 9 to 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.
Remove from baking sheet to cool on brown paper. (A paper grocery sack works well.) When cooled, store in an air-tight container to retain moist texture.