Charley Browns
Preparation Time: 30 min.
Refrigeration Time: 45 min.
Baking Time: 17-22 min.
This is based upon a recipe for "Charley Browns"
I found in the May/June 1994 issue of Chocolatier. It was featured as one of their
10 best chocolate recipes of the past ten years. The
recipe isn't difficult at all and the results are definitely worth it. You can add or
substitute all kinds of "stir-ins" along
with the chocolate chunks and the pecans. The original recipe included cashews.
2 1/2 cups+ 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
12 tablespoons unsalted butter, slightly softened
1/3 cup chunky peanut butter
1/2 cup light brown sugar, packed
1 cup dark brown sugar, packed
2 eggs
1 tablespoon vanilla
9 ounces semisweet chocolate, chunks or chips
9 ounces white chocolate, chunks or chips
In a medium bowl, stir together flour, baking soda, and
salt. In a separate bowl, beat the butter and peanut
butter for 30 seconds at medium speed, until creamy. Add the light and dark brown
sugars, and continue beating 3 to 4 minutes, until
the mixture is light in texture and color. One at a time, add the eggs, beating well
after each addition. Beat in vanilla.
At low speed, a third at a time, beat in the flour mixture.
Using a wooden spoon, stir in the semisweet and white chocolate.
Line three insulated cookie sheets with aluminum foil. Fill
an ice cream scoop so that it is heaping slightly with cookie dough and drop
on to one of the prepared cookie sheets. Continue,
leaving 3 inches between cookies. Refrigerate for 30 to 45 minutes, until the cookie
dough is chilled.
Position rack in the center of the oven and preheat to 350
F. Bake the chilled cookies for 17 to 22 minutes, until the edges are set and
the centers are still soft. Do not overbake.
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