These were fantastic!!!!! A definite keeper
Charlie Browns from Chocolatier Magazine
Yield: about 17 large (I got more than that)
2 ½ cups plus 2 T. all-purpose flour
1 tsp. baking soda
1/8 tsp. salt
12 T. unsalted butter, slightly softened
1/3 cup creamy peanut butter (I always use well-mixed natural)
1 cup packed dark brown sugar
½ cup packed light brown sugar
2 large eggs, at room temperature
1 T. vanilla extract
¾ cup finely chopped lightly salted roasted cash (I used cashew halves)
9 oz. Swiss milk chocolate, cut into ½ inch chunks (I used Dove dark chocolates and cut each nugget into quarters)
In a medium bowl, using a wire whisk, stir together flour, baking soda and salt, until thoroughly blended.
In bowl of a heavy-duty electric mixture, using paddle attachment, beat butter and peanut butter for 30 seconds at medium speed, until creamy. Add sugars and continue beating for 3 to 4 minutes, until mixture is light in texture and color. One at a time, add eggs, beating well after each addition. Beat in vanilla.
At low speed, a third at a time, beat in flour mixtures, scraping down side of the bowl with a rubber spatula after each a addition. Using a wooden spoon stir in cashews and chocolate.
Line 3 insulated cookie sheets (or 2 baking sheets, stacked on top of each other) with baking parchment. Fill an ice scream scoop or a 1/3 cup measure so that it is slightly heaping with some of the cookie dough and drop onto one of the prepare cookie sheets. (I didn’t bother – just shaped by hand). Leave 2” between cookies. Refrigerate for 30 to 45 minutes until cookie dough is chilled.
Preheat oven to 350F with rack in center of oven. Bake chilled cookies on baking sheet at a time (didn’t do this either for 17 to 22 minutes – until edges are soft and centers are still soft. Do not overbake. The cookies will brown very little.
Cool cookies on racks. Devour (okay – I added that)
Dessert Professional (formerly Chocolatier)
Charlie Browns from Chocolatier Magazine
Yield: about 17 large (I got more than that)
2 ½ cups plus 2 T. all-purpose flour
1 tsp. baking soda
1/8 tsp. salt
12 T. unsalted butter, slightly softened
1/3 cup creamy peanut butter (I always use well-mixed natural)
1 cup packed dark brown sugar
½ cup packed light brown sugar
2 large eggs, at room temperature
1 T. vanilla extract
¾ cup finely chopped lightly salted roasted cash (I used cashew halves)
9 oz. Swiss milk chocolate, cut into ½ inch chunks (I used Dove dark chocolates and cut each nugget into quarters)
In a medium bowl, using a wire whisk, stir together flour, baking soda and salt, until thoroughly blended.
In bowl of a heavy-duty electric mixture, using paddle attachment, beat butter and peanut butter for 30 seconds at medium speed, until creamy. Add sugars and continue beating for 3 to 4 minutes, until mixture is light in texture and color. One at a time, add eggs, beating well after each addition. Beat in vanilla.
At low speed, a third at a time, beat in flour mixtures, scraping down side of the bowl with a rubber spatula after each a addition. Using a wooden spoon stir in cashews and chocolate.
Line 3 insulated cookie sheets (or 2 baking sheets, stacked on top of each other) with baking parchment. Fill an ice scream scoop or a 1/3 cup measure so that it is slightly heaping with some of the cookie dough and drop onto one of the prepare cookie sheets. (I didn’t bother – just shaped by hand). Leave 2” between cookies. Refrigerate for 30 to 45 minutes until cookie dough is chilled.
Preheat oven to 350F with rack in center of oven. Bake chilled cookies on baking sheet at a time (didn’t do this either for 17 to 22 minutes – until edges are soft and centers are still soft. Do not overbake. The cookies will brown very little.
Cool cookies on racks. Devour (okay – I added that)
Dessert Professional (formerly Chocolatier)