Double-Peanut Double-Chocolate Chip Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 60 cookies
- 1 cup sugar
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1 cup (6 ounces) semisweet chocolate chips
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- Carbohydrate 8 g(3%)
- Cholesterol 12 mg(4%)
- Fat 6 g(9%)
- Fiber 1 g(3%)
- Protein 2 g(4%)
- Saturated Fat 3 g(13%)
- Sodium 21 mg(1%)
- Calories 88
Preparation Preheat oven to 350°F. In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut-butter chips. Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes. Cool cookies on racks. Cookies keep in airtight containers 5 days.
Preparation Preheat oven to 350°F. In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut-butter chips. Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes. Cool cookies on racks. Cookies keep in airtight containers 5 days.
