Heat oven to 180ºC . Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4- half dozen cookies.
Pan Recipe: Spread batter in greased 15- 0.5x10- 0.5x1-inch jelly-roll pan. Bake at 180ºC 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
Ice Cream Sandwich: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookie. Wrap and freeze.
High Altitude Directions Increase flour to 2 cups plus 2 tablespoons. Decrease baking soda to 0.75 teaspoon. Decrease sugar to 1- two third cups. Add 2 teaspoons water with flour mixture. Bake at 180ºC , 7 to 8 minutes. Yield increases to about 6 dozen.
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