Outrageous Chocolate Cookies

Recipe:
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Recipe from http://www.marthastewart.com/recipe/deliciously-outrageous-chocolate-cookies

Changes:
Used salted butter. Used about 3/4 cup semi sweet chocolate chinks and 1 cup milk chocolate chips. Cooked for 12 minutes.

Review:
OK cookies. Honestly too chocolaty for me. Would be better with something else in them, like PB chips, butterscotch chips or some white chocolate chips.

Next Time:
Cook for 10 minutes.

Chocolate Peanut Butter Bars

Recipe:
*2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups confectioners' sugar (powdered sugar)

In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

*one package Graham crackers is about 1 1/2 cups of crumbs.

Changes:
Halved the batch. Used milk chocolate chocolate chips. Used a round pie pan. Microwaved chips 30 seconds twice.

Review:
Rating 8. The graham crackers give a nice crunch. I prefer the peanut butter cups to this.

Next Time:
Less butter and add some peanut butter to chocolate.

Peanut Butter Cups

Recipe:

1 cup creamy peanut butter, divided

4 1/2 teaspoons butter. softened

1/2 cup confectioner's (powdered) sugar

1/2 teaspoon salt

2 cups (12 0z) semi sweet chocolate chips

4 milk chocolate candy bars (1.55 oz each), coarsely chopped

colored sprinkles, optional

In a small bowl combine 1/2 cup peanut butter, butter, confectioner's sugar and salt until smooth: set aside.

In another bowl, microwave safe, melt the chocolate chips, candy bars and remaining peanut butter. Stir until smooth.

Drop teaspoonfuls of chocolate mixture into paper lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture. Top each cup with another teaspoonful of chocolate. Decorate with sprinkles, if desired. Refridgerate until set. Store in air tight container, yield: 3 dozen.

Recipe from http://www.tasteofhome.com/Recipes/Homemade-Peanut-Butter-Cups

Changes:
Used 1 cup milk chocolate chocolate chips instead of candy bars. Made into regular cup cake size chocolates- made 18.
* Made a 2nd time this week with just milk chocolate- no semi sweet- was even better!*

Review:
Rating 8- *8 1/2 2nd time.* Great flavor. Easy to make. Set up quick. No fussy chocolate tempering- just the good ol' microwave!! Awesome activity to do with kids!

Next Time:
Maybe do 1 1/2 original PB mix.