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| 1 Tasse | all-purpose flour |
| 1/2 Tasse | cocoa powder unsweetened |
| 1/2 Teelöffel | Baking soda |
| 1 Teelöffel | baking powder |
| 1 1/2 | Sticks unsalted butter; softened (3/4 cup) |
| 1/2 Tasse | Chunky or creamy peanut butter |
| 1 Tasse | sugar |
| 2 gross | eggs |
| 1 Tasse | Semisweet chocolate chips; (6 ounces) |
| 1 Tasse | Peanut-butter chips; (6 ounces) |
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Preheat oven to 350F.
In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut-butter chips.
Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes. Cool cookies on racks.
Cookies keep in airtight containers 5 days.
Makes about 60 cookies.
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