Ingredients
2 C flour
1/2 C quality cocoa
2 t baking powder
1/2 t salt
16 oz quality semisweet chocolate, chopped
4Â large eggs, room temperature
2 t vanilla
10 Tb unsalted butter, softened but still cool
1 1/2 C light brown sugar
1/2 C granulated sugar
24 peanut butter cups, halved
Instructions
1. Â Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Â Set aside
2. Â Melt the chocolate in a microwave safe bowl at 50% power for 2 minutes, stir well then for another minute at 50%.
3. Â In your mixer, beat the butter until smooth then beat in the sugars until combined. Â The mixture will look granular. Â Reduce the speed to low and mix in the eggs and vanilla until incorporated. Â Add the chocolate in a steady stream and beat until combined. Â Scrape down the sides and bottom of the bowl with a rubber spatula. Â Add the dry ingredients and mix at low speed just until combined. Â Do not overbeat. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudge-like, about 20 minutes.
4. Â Heat your oven to 350 degrees and line 2 baking sheets with parchment or silpat liners. Â Scoop dough with a 1 3/4 inch ice cream scoop. Put half of a peanut butter cup in the middle of the dough, and roll. Keep bowl of dough covered between batches because the dough dries out quickly.
5. Â Bake until edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes. Â Cool the cookies on the sheets for 10 more minutes then remove to cool on countertop completely. Â Use fresh parchment for each batch, or quickly wash away the grease from silpat before baking a new batch also being sure to only use completely cooled baking pans.
Nutrition
- Serving Size: 1/36th
- Calories: 219
- Sugar: 19g
- Sodium: 116mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 32mg
