Menu Mondays

In true Becky form, I'm not going to start my "Menu Mondays" with a dinner recipe...no way...no sir...no how! There is plenty of time for those. Now a COOKIE recipe on the other hand....OH YEAH!!!!!!!!!!

Our current favorite cookie to make and most importantly EAT is called The Dark Chocolate Peanut Butter Chip Cookie. Okay kids, you and I both know that any cookie recipe that starts with "the" has got to be good. I mean it's like a title for the actual cookie for heavens sakes! And boy oh boy, do these babies deserve to be recognized...this recipe only makes 12, that's correct ONE DOZEN cookies because you must use an ice cream scoop of dough per cookie! Do I look like I'm joking people? TWELVE, that's it!

You know what they say, "Everything's bigger in Texas" including our family's favorite chocolate peanut butter chip cookies! Now let's get started:

Dark Chocolate Peanut Butter Chip Cookies

2 Sticks UNSALTED Butter, COLD & cubed

1 1/4 C. Sugar

2 Eggs

1/2 C. Quality Dark Cocoa Powder (Dutch)

2 1/2 C. All Purpose Flour, scant-that means easy people don't pack the stuff in!!!

1 t. Vanilla

1/4 t. Kosher Salt

1 t. Baking Powder

1 C. Semi-Sweet Chocolate Chips

1 Bag, Reeses Peanut Butter Chips

* 1/4 t. Baking Soda, maybe-- See IMPORTANT NOTE below

Preheat oven to 375 degrees. Line 2 cookie sheet pans with parchment paper. Cream the butter and sugar together in a stand mixer until fluffy, now this will take awhile as the butter should be cold when you begin. So sit back grab a cup of milk and don't get antsy! It should lose it's grainy consistency before moving on. Add eggs one at a time and beat until well incorporated, then beat in vanilla & cocoa powder. Mix in flour, salt, and baking powder. Gently fold in remaining ingredients: 1 C. chocolate chips & one full bag of Reeses Peanut Butter Chips. Transfer dough to work surface and gently mix by hand to make sure even distribution of chips. Divide dough into 12, 4 oz. portions - roughly an ice cream scoop per cookie. Make sure you put only 6 cookies per cookie sheet and don't worry about them running because they won't! Bake for 16-18 minutes at 375 (depending on how raw'ish you like'em) We find that 17 minutes is about right for a set center, but still chewy! Allow to cool on parchment and store in air tight container. To refresh them simply nuke for 10 seconds and they are "out of the oven" warm and melty again!

IMPORTANT NOTE: If you don't live in a thriving metropolis like us and don't have regular access to William Sonoma (oh be still my heart) then you can substitute good 'ole Hershey's Cocoa for the Dutch Cocoa. Use the same amount, 1/2 C. Hershey's Cocoa, but you MUST ALSO ADD 1/4 t. Baking Soda to the dry ingredients in order for the cookies to turn out correctly.

Once they are cooled, pour yourself another glass of milk tell the kids that they're NOT quite cool enough yet, so they'll run off and play some more! Proceed by grabbing yourself the biggest, chocolaty, peanut butter chippiest cookie on the rack. Then bite...faint...bite again & faint!