1/2 cup unsalted shelled raw peanuts
6 ounces semisweet chocolate, broken into pieces
1 cup creamy peanut butter
3/4 cup tightly packed light brown sugar
1/2 cup (1 stick) unsalted butter
1 egg
1 teaspoon vanilla extract
2 cups chocolate chips
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
Preheat oven to 300 degrees. Toast the peanuts on a baking sheet with sides until golden, about 8 minutes. (If peanuts have skins, wrap them in a kitchen towel while warm and rub to remove the skins.) Cool peanuts. Place in a food processor and chop coarsely. Set aside.
In a double boiler or metal bowl set over simmering water, melt semisweet chocolate, stirring often, until smooth. Set aside at room temperature until needed.
In the bowl of an electric mixer, combine peanut butter, brown sugar and butter. Beat on low speed for 2 minutes, then on high speed for 2 minutes. Scrape down bowl and beat on high for 2 minutes longer. Add the egg and beat on high for 1 minute. Scrape down bowl.
Add the vanilla extract and beat on high for 30 seconds. Add the melted chocolate and beat for 30 seconds longer. Scrape down bowl and beat for 30 seconds. Add the chocolate chips, flour, baking soda and chopped peanuts and beat on low speed for 45 seconds. Remove bowl from mixer and mix thoroughly with a rubber spatula. (Dough will be crumbly but can be pressed together.) Combine 2 rounded tablespoons of dough into 1 ball, about 1 inches in diameter. Place on baking sheets and press lightly with the back of a fork to slightly flatten. Place in preheated oven and bake for 20 to 22 minutes.
Allow cookies to cool for 4 to 5 minutes. Use a spatula to gently remove from baking sheet and place on racks to cool completely. (Cookies will be delicate while warm but firm up when cooled. To remove without breaking, place your hand on top of the cookie and slide the spatula over it.)
Makes 3 dozen cookies.