So excited to have College Girl back on Foodie Friendship, and this time she’s treating us to a chocolate-filled cookie recipe. Welcome “home!”
Found this recipe on the back of a Gold Medal flour bag! The recipe as-is makes delicious cookies, but would make a metric ton if you made it to their proportions!
I halve the recipe when I make it, so I use:
- 3/4 cup (1.5 sticks) Butter
- 1/2 cup and 2 Tbsp Brown Sugar
- 1/2 cup and 2 Tbsp Sugar
- 1 1/2 tsp Vanilla
- 1 Egg (I use egg substitute)
- 2 cups Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 CUPS Chocolate Chips!
It is a lot of chocolate. When making them, you have to be conscious of putting lots of chocolate in each cookie, or they will flatten and you will run out of dough before you run out of chocolate. I also make mine a little on the small side, since I like mini cookies! (I just cook them for one minute less.)
Other than that, I follow the recipe for making them. A couple weeks ago I made half of the batch with chopped pecans… Also amazing. I can imagine walnuts would be great too!
In my opinion, these cookies are better when served after cooling; they are chewy and delicious. I am making them for my Roots of Southern Culture class, so I attached a few photos before they all get eaten!