Chocolate PB Jeebies

Description
Makes about 2 ½ cups = 3 to 3½ dozen cookies.

Ingredients

 * ½ cup unsweetened Dutch process cocoa
 * 1½ cup unbleached baking flour
 * 1 tbsp baking soda
 * ½ tsp salt
 * 8 oz semisweet baking chocolate broken
 * 4 oz unsweetened baking chocolate, broken
 * 1½ cup firmly packed light brown sugar
 * ¾ cup unsalted butter
 * 3 eggs
 * 1 tbsp real vanilla
 * 9 oz semisweet chocolate chips
 * 9 oz peanut butter chips
 * 1 cup whipping cream - not ultra-pasteurized
 * 2 tbsp unsalted butter
 * 2 tbsp granulated sugar
 * 12 oz semisweet baking chocolate - broken

Directions

 * 1) Preheat oven to 325°F.
 * 2) Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper.
 * 3) Set aside.
 * 4) Heat 1 inch of water in the bottom of a double boiler over medium heat.
 * 5) Place semisweet and unsweetened baking chocolate in top half of the double boiler.
 * 6) Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes.
 * 7) Remove from heat and stir chocolate until smooth.
 * 8) Keep at room temperature.
 * Or, melt in microwave.
 * 1) Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute.
 * 2) Scrape down bowl and beat on high speed additional 30 seconds.
 * 3) Scrape down bowl.
 * 4) Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition.
 * 5) Add vanilla and beat on medium 30 seconds.
 * 6) Add melted baking chocolate and beat on low 10 seconds more.
 * 7) Scrape down bowl and beat additional 30 seconds.
 * 8) Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds.
 * 9) Remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula.
 * 10) Place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp)
 * 11) Put sheets in middle of oven.
 * 12) Bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes.
 * 13) Transfer cookies to wire rack.
 * 14) Repeat procedure until all cookies have been baked.
 * 15) Cool cookies thoroughly before storing in sealed plastic container.
 * 16) To prepare chocolate dipping sauce: heat cream, butter and sugar in saucepan over medium-high heat.
 * 17) When hot, stir to dissolve sugar.
 * 18) Bring mixture to boil.
 * 19) Place chocolate in stainless steel bowl and pour boiling cream over chocolate.
 * 20) Let stand 5 minutes.
 * 21) Stir until smooth.
 * 22) Cool to room temperature.
 * 23) Dip can be made 3 to 4 days ahead and refrigerated.
 * 24) Reheat, stirring. Bring to room temperature before using.
 * 25) Put dip in a serving bowl, so guests can dip their cookies in before eating.