2 : lg Cucumbers; peeled and seeded
1 : md Galia melon; peeled and
-seeded : -seeded
1 : bn Rocket leaves
3 : Sprigs dill
3 : Sprigs mint
2 : tb Tarragon vinegar
1 : sm Clov garlic; peeled
1 : sm Green chilli; seeded
290 : ml Carrot juice or mixed
-vegetable : -vegetable juice
150 : ml Greek yoghurt
6 : tb Olive oil
Salt : Salt and freshly ground
-black : -black pepper
0: Preheat oven to 350F
1: In a bowl whisk together flour, cocoa powder, baking soda, and baking powder
2: In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy
3: Beat in eggs, 1 at a time, beating well after each addition
4: Beat in flour mixture and stir in chocolate chips and peanut-butter chips
5: Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes
6: Cool cookies on racks
7: Cookies keep in airtight containers 5 days
8: Makes about 60 cookies
9: Gourmet March 1994 Converted by MC_Buster
10: Converted by MM_Buster v2
11: 0l
12: