Chocolate Chocolate Chip Cookies
When making my Chocolate Chocolate Chip Cookie recipe the other day received the most lofty praise I could ever hope for yesterday. My precious 5 year old Katy Rose took one bite and said “Ma, you are the goodest cooker EVER!”. My heart melted. And these cookies with melt in your mouth 🙂
She went on to add in all of her five year old wisdom “I even think you might be a better cooker than me!”.
Note to self: The goal of having the kids help in the kitchen in order to bring about higher self esteem has definitely been successful.
Today’s recipe is just that – streamlined ingredients, shortcut cookies – but it will still land you as the title of “Goodest _____ Ever”!
Sure, we could be the “Best” but I’ll pick “Goodest” over that any day!
Wanna be the “goodest” girlfriend, boyfriend, husband, wife, mother, grandmother, grandfather, employer, employee, coworker, neighbor, etc? Whatever your goal, these double chocolate chip cookies will help you reach it. It will most likely put you over the top and then some.
Recipe Ingredients:
- Baking mix
- Sweetened condensed milk
- Vanilla (or the cheap imitation stuff that I use!)
- Egg
- Butter
- Semisweet Chocolate chips
Notes on the Recipe Ingredients:
- For the chocolate chips you’ll need a whole 12 ounce bag plus one cup.
- You can use Bisquick baking mix if you don’t have Pioneer. I prefer Pioneer because the container just makes so much more sense! It’s handy to be able to put that lid on and place it neatly on my shelf.
How to Make Chocolate Chocolate Chips Cookies Step by Step
Pour your package of chocolate chips in a bowl and heat those in the microwave for-
thirty seconds, stir, thirty seconds, stir, thirty seconds, stir…
until melted and smooth and creamy 🙂
Place your baking mix in a large mixing bowl.
Add your sweetened condensed milk.
If my blood sugar would let me I could drink a can of this a day. As it is, I settle for licking the spatula after I scrape it all out of the can. Calories don’t count when you’re cooking, ya know.
Crack your egg into the bowl.
Add your vanilla and stir.
Now we have our smooth and creamy chocolate..
Dump that in there, too!
Add in melted butter.
Now we need to mix that up with an electric mixer until smooth and well blended.
Now we are gonna pour in our chocolate chips into the well mixed batter and mix those up again until well blended.
I store my extra chocolate chips in a mason jar. I store just about everything in mason jars if I have them around. They’re handy and can be reused forever. They are also kinda pretty sitting around with dried beans and popcorn and such in them. Kinda like edible decorations for those of you who like countrified things. I’m kinda countrified m’self so I tend to feel a kinship with mason jars, I guess.
Drop by spoonfuls onto ungreased cookie sheets.
Loving These Cookie Sheets
I love these cookie sheets. They’re called Airbake and you can get them at Wal Mart and many other places. They are insulated with a layer of air in between two sheets of metal and if you get them, you’ll have perfect cookies every time. You can also scrub them since there is no nonstick coating. I reckon I’ve had these for about ten years or so.
If you are interested in the Airbake Cookie sheets here is a link to them on Amazon…
If you decide to purchase them Southern Plate will get a small commission to be put toward updating recipes and providing new ones. Thank you kindly if you do. Let’s get back to baking!
Bake them at 350 for 10-12 minutes, or until the tops are nicely cracked like this.
You don’t want to over bake them so be sure not to let them go past twelve unless you know your oven isn’t heating like it should.
Voila! Our finished cookies!
These are deeply decadently chocolaty and chewy. I hope you enjoy them.
Ingredients
- 2 cups baking mix Bisquick, Pioneer Brand, etc
- 14 ounce can sweetened condensed milk
- 12 ounce package semi sweet chocolate chips plus 1 cup chocolate chips
- 1 egg
- 1 teaspoon vanilla
- 4 tablespoons butter melted
Instructions
- Pour 12 ounce package of chocolate chips into bowl and heat in microwave at thirty second intervals, stirring after each, until smooth and creamy.
- In large mixing bowl, place all other ingredients except for additional cup of chocolate chips (the ones you didn't melt). Mix well until well blended. Add in additional un-melted chocolate chips and mix again until they are incorporated.
- Drop by spoonfuls onto un-greased baking sheets and bake at 350 for 10-12 minutes.
- Remove from cookie sheets, cool, and eat. Makes about three dozen cookies.
Nutrition
You may also like these chocolate chip cookie recipes:
Chocolate Chip Potato Chip Cookies
Believe your beliefs, doubt your doubts
but never doubt your beliefs or believe your doubts.
Submitted by Vicky. Add to our wealth of wisdom by clicking here!
H again, Christy, from your TN neighbor whose son lives in Fort Worth, TX!
I, too, love Pioneer Baking Mix. Isn’t the container the best? Struggling with the Bisquick box is such a pain. I keep the mix in a Lock & Lock container in the fridge.
I’m playing Texas Tour Guide again…LOL! If you ever get back to the Lone Star State, be sure to visit San Antonio. That’s where the Pioneer Flour Mill is. Here’s a link: https://www.guentherhouse.com/
Guenther House was the home of the founders of the flour company; the mill is right there, too–such a lovely setting in the King William Historic District. Here’s a link about that area: http://www.virtualtourist.com/travel/North_America/United_States_of_America/Texas/San_Antonio-880792/Things_To_Do-San_Antonio-King_William_Historic_District-BR-1.html
If you love old homes, beautifully restored (many are now b&bs), this is the place for you. The neighborhood is right on the Riverwalk–absolutely gorgeous! My husband and I stayed in the Brackenridge House during our visit five years ago and would love to go back. We went in April which was smart–summertime in TX isn’t always pleasant as far as the weather goes. But all the good eatin’, friendly folks, and places to see make up for the sultry temperatures.
I’ll be baking your cookies today. Can’t pass up chocolate!
These look wonderful! I am definitely making these tonight! 🙂
I love the Red Robin reference…..after the commercial comes on I swear I must say it 100 times in my head throughout the day.
This is not about the cookies, although they look and sound wonderful. My office mates and I are having Senate Bean Soup today for lunch.It’s in the crock pot getting warm as I speak. Only problem we have is keeping one guy out of it. He wants to stir!!!! 😉
Oh LIZ You just made me so hungry! I hadn’t planned supper yet so now I know what I’m gonna do, I’ve been craving that! Thank you!!!!!!!
A great way to use up th eEaster ham bone and scraps.
I used to spend most of the day on Saturdays in the kitchen making cookies for my children when they were little. It made me feel better about my mothering abilities and took aways some of the guilt I felt about working. One day my sweet little boy walked into the kitchen after I had spent hours making cookies, looked up at me with big puppy-dog eyes and wanted to know “why can’t we have store bought cookies like the other kids? Are we poor?” All this time I thought I was doing something wonderful for them only to find he preferred the hard, store bought cookies to my soft, chewy homemade ones!
LOL That is so funny! when we were little we used to think store bought was a special treat, too! lol
Because we always had homemade! I can guarantee you he appreciates it now and understands how fortunate he was!
That brought back memories as we always had homemade bread in our school lunches. Big thick slices of yeasty heavenly bread , but at the time I was embarrassed and would trade the sandwiches for store bought bread. How silly of me!
My grandmama said the same thing about biscuits. Their friends always had loaf bread but they had sandwiches made from biscuits and they were always embarrassed. She said she still feels bad about that and is so glad she never told her Mama. Those biscuits mean the world to her now.
Those look terrific and that is a recipe I did not have. I made rolled sugar Easter cookies with my grandaughter Saturday night and to save time and get it chilled I already had the dough mixed up. When I got it out of the fridge she asked why I took it out of the store paper. Guess that shows her experience with homemade cookies, but we are changing that, one weekend at a time. I look forward to the day she can look back and say Nana taught me to cook and bake.
Oh Christy, these look immaculate. I’m fixin’ to make MY Mama’s chocolate chip cookie recipe, and when I think back on it, it’s my favorite thing of hers to make because I always helped with it. Anything that had the word “cookie” involved always brought me to the kitchen.
I am lactose intolerant, but sometimes my tummy will let me get away with it in baked goods. I will most definitely try these!
Also, I was out driving doing some errand the other day, and I thought of you. Do you have an Aldi’s nearby where you live? You can get butter quarters (salted or unsalted) for about $1.75. They taste every bit as good as any other butter I’ve tried. Personally, like you, I stick with Blue Bonnet. It’s economical, and it makes all my baking taste yummy.
Have a great day and thanks for always brightening mine!
WoW those look absolutely AWESOME!!!! Great for those “OH MY GAH I NEED CHOCOLATE!!!!” days. Thanks for the recipe!
Hope you have a very blessed day,
Your friend,
Vickie ^_^
Hey I was the first person to comment! w00t w00t!!!…lol
YOU ROCK VICKIE!! Thank you for the comment!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
~hugs and dances around~
Thank you Christy! You ROCK too! 🙂