chocolate peanut butter chewies

yields: 20-22 cookies

the ingredients:

6 tbsp. unsalted butter

12 oz. semisweet chocolate chips (divided)

2 oz. unsweetened chocolate

2 extra-large eggs

1 tbsp. instant espresso powder

2 tsp. pure vanilla extract

3/4 cup sugar

1/3 cup plus 1 tbsp. all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 cup whole walnut halves

1 cup whole pecan halves

2/3 cup peanut butter chips

the method:

preheat the oven to 325, and line a few sheet pans with parchment paper.

in a microwave-safe bowl, melt the butter, six ounces of the chocolate chips, and the unsweetened chocolate. do this in increments of 30 seconds so as not to let everything burn, and cool for 15 minutes.

in the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. add the sugar, raise the speed to medium-high, and beat for a couple of minutes, until the batter is thick and falls back on itself in a ribbon.

with the mixer on low, slowly add the melted chocolate mixture to the egg mixture. in a separate bowl, combine the a third of a cup of flour, the baking powder, and salt, and slowly sprinkle it into the mixer. in the same bowl, combine the walnuts, pecans, peanut butter chips, the remaining six ounces of chocolate chips, and the tablespoon of flour, and add it into the chocolate mixture. using an ice cream scooper, drop rounded mounds of batter an inch apart onto the prepared sheet pans. bake for 15 minutes exactly. cool on the baking sheets, and enjoy.

courtesy of barefoot contessa.

mushroom, farro and spinach soup

yields: 6-8 servings

the ingredients:

1/2 oz. dried porcini mushrooms

2 tbsp. extra-virgin olive oil

1 yellow onion (chopped)

1/2 lb. cremini mushrooms (cleaned, trimmed and sliced thick)

2 garlic cloves (minced)

1/2 tsp. kosher salt (plus more to taste)

3/4 cup farro

6 cups low-sodium chicken stock

1 tbsp. sage

1 tsp. rosemary

1 dried bay leaf

1 5-oz. bag baby spinach

freshly ground pepper to taste

the method:

place the dried porcini mushrooms in a bowl or a pyrex measuring cup, and pour two cups boiling water over them. let sit for 30 minutes. remove the mushrooms, and roughly chop them. reserve the now-porcini broth.

heat the oil in a large soup pot or dutch oven over medium heat, and add the onion. cook, stirring often, until just about tender, about five minutes, and add the sliced fresh mushrooms. cook, stirring, until the mushrooms are beginning to soften, about three minutes, and add the garlic and salt. continue to cook for about five minutes, until the mixture is juicy and fragrant. add the reconstituted dried mushrooms, the barley, the mushroom soaking liquid, chicken broth and herbs. bring to a boil, reduce the heat, cover and simmer 45 minutes.

remove the bay leaf, taste and adjust salt, and add a generous amount of freshly ground pepper. add the spinach to the simmering soup, and continue to simmer for another couple of minutes (the spinach should wilt pretty quickly because of the heat). the farro should be tender and the broth aromatic. serve with a crusty baguette.

adapted from a ny times recipe.