Chocolate Chunk Coconut Peant Butter Cookies

Chocolate Chunk Coconut Peanut Butter Cookies

Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 136.

Lots of raves for these cookies. I shared them with a committee group and the remainder with some friends. The cookies are crisp and I normally prefer a soft cookie. These are actually a mixture of crisp and soft. I used chocolate chips that I had left over in the cabinet. Maida Heatter says that they are fine but if you use higher quality chocolate, they are even better. I will have to try that next time.

I have no idea what the 1 tablespoon of sour cream does. I thought that was odd but I guess it keeps them from being too dry?

No need to question the ingredients though because these are the bomb!

6 oz. semi-sweet chocolate (chopped) (Chips are fine)

1 cup salted peanuts

1/2 cup granulated sugar

1 1/4 cups sifted unbleached flour

1/2 tsp. baking powder

1/2 tsp. baking soda

4 oz. (1 stick) unsalted butter (softened)

1 tsp. vanilla

1/2 cup smooth or chunky peanut butter

1 TBS. sour cream

1/2 cup packed dark or light brown sugar

1 large egg

1 packed cup shredded coconut

Preheat oven to 325. Line cookie sheets with either parchment or foil.

Pulse the peanuts and the sugar in a food processor about 5 or 6 times until the nuts are in large pieces.

Sift together the flour, baking powder and baking soda.

In a mixer, beat the butter and add the vanilla, peanut butter and sour cream. Add the brown sugar and the egg. Add the sifted flour mixture and beat on low speed.

Remove from the mixer and add the peanut mixture, chocolate and coconut. Mix well.

Form the dough into balls. I use a scoop to make it easier. You can use your hands but you will need to wet them often. After forming the balls and placing them about 2" apart on the cookie sheet, use a fork to press them into 1/2" thickness (the fork will need to be wet to avoid sticking).

Bake about 12 minutes (reverse the pans about half-way during baking if you are using two). The cookies are done when they are lightly browned  but the tops will still be soft. They will crisp up when they have cooled. Transfer the cookies to a wire rack to cool. Store in an airtight container.

Old-Fashioned Chocolate Loaf Cake

Old-Fashioned Chocolate Loaf Cake 

Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 94.

I spent part of this blustery, snow-showered Sunday baking this for my neighbor who has a birthday tomorrow. This is very similar to a pound cake and is very fine grained. Like most loaf cakes I have tried, it is easy to make and there is nothing unusual about it.

About the baking time - Maida says that it is very long - about 1 hour and 40 minutes. Knowing about her baking times in advance, I questioned this and started checking the cake after one hour. Sure enough, it was done in about 1 hour and 10 minutes. The cake will crack along the top (she says that is expected) so don't be alarmed by that. The cake slices beautifully (not crumbly at all) and tastes wonderful. It is great with milk, tea or coffee.

2 cups sifted all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

2 oz. unsweetened chocolate

4 oz. semi-sweet chocolate

8 oz. unsalted butter

2 tsp. vanilla extract

1 1/4 cup sugar

5 large eggs, separated

Preheat oven to 300 degrees. Butter an 8-cup capacity loaf pan and dust with fine bread crumbs.

Sift the flour, baking powder and salt together and set aside.

Melt both chocolates together in a double boiler over barely simmering water. Set aside to cool slightly.

Cream the butter. Add the vanilla extract and then 1 cup of the sugar (reserving 1/4 cup). Mix thoroughly. Add the egg yolks one at at a time, mixing well. Add the melted chocolate and blend well. On low speed, gradually add the flour mixture, beating until well mixed (scraping the sides of the bowl to make sure it is all incorporated).

In a separate mixer bowl, whip the egg whites until they hold a soft peak. Continue to mix, adding the 1/4 cup of sugar, until a firm peaks are achieved.

Now fold the egg whites into the batter. The batter is very thick so this is a bit awkward at first. Use a wooden spoon to begin and add about 1/3 of the egg whites. When this portion is folded in, add another third and continue. The batter will begin to get lighter. You can use a plastic spatula to add the last of the egg whites. Fold in until the egg whites disappear.

Place the batter into the pan and smooth the top.

Bake until a cake tester comes out dry. Baking times depend on the size of the pan you are using. (The cake baked in 1 hour and 12 minutes for me). Let the cake cool for 15 minutes before carefully removing it. Place it on a cooling rack to cool thoroughly.

After completely cooled, wrap in plastic wrap and let it sit overnight before serving.