Death By Chocolate

1-1/4 C. Butter, softened
2 Eggs
1 tsp. Vanilla
2 C. All-Purpose Flour
1 t. Baking Soda
1/2 tsp. Salt
3/4 C. Unsweetened Cocoa Powder
1-1/2 C. sugar
2/3 C. White ChocolateChips
2/3 C. Reeses Peanut Butter Chips

Preheat the oven to 350° F. In a large bowl, cream the butter, eggs and vanilla. Add flour. Sugar, baking soda, salt and cocoa powder. Next add chips. Stir until well mixed. Drop dough by heaping teaspoons onto an ungreased baking sheet, spacing about two inches apart. Bake for eight to 10 minutes, or until lightly browned. Cool for five minutes; then remove to a wire rack. Let cool completely before dipping.

Chocolate Dipping Mixture
2 C. semi-sweet chocolate chips
2-3 tsp shortening
Melt chocolate chips and shortening in heavy small saucepan over low heat or double boiler. May need to add more shortening to make dipping sauce thinner. Dip one side of each cookie in mixture; place on waxed paper. Let stand until chocolate is set, about 30 minutes.

White Drizzle
1-1/2 C. white chocolate chips
1-1/2 tsp shortening

Melt chocolate chips and shortening in heavy small saucepan over low heat or double boiler. May need to add more shortening to make dipping sauce thinner. Quickly spoon into a ziplock bag with the corner snipped off. Drizzle over the cookies. Store between pieces of waxed paper in an airtight container.