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
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Submitted by Vicky. Add to our wealth of wisdom by clicking here!
Christy, these cookies look FANtastic!
Thank you for acknowledging us “butter-lovers” because I have never cooked w/ any substitutes and butter “is my friend”…..just ask my hips ;P
I am still stunned & amazed that you were chatty on your post…I have *never* known you to be the least bit chatty. ~giggles~ I always have so much fun reading posts on Southern Plate and my family thanks me often for “reading” it too.
Since my house went on the market this week as we strive to return to GA, I won’t be cooking any bacon/sausage etc. and lucky for potential homebuyers, the “ONLY” thing recommended to fill the house with odors is baked goods. YIPPEEEEE!
Loveeeeeeeeeeee youuuuuuuu,
T
I have never been a big fan of chocolate chip cookies (prefer oatmeal raisin with cinnamon chips)…but since these are chocolate and have condensed milk, I am gonna have to try these! Thank you, Christy. As usual, you are an inspiration.
I love it when I come across a recipe I have all the ingredients for in the house! Zoe and I will be making these this afternoon for Nick to take to work tomorrow. =) Thanks Christy!
Well, I’m in the midst of baking these and I’ve done something wrong, I’m not sure what but my cookie dough looks like cookie soup =/ I’ve double checked and I think I got all the ingredients right…and it sure tastes good =) I subbed mint chocolate chips for regular chips though so maybe they’re just more liquidy when melted…hm.
How did your cookies turn out? I think the mint chips may have had something to do with it. My mom used to only bake cookies once a year at Christmas (and then eventually stopped doing even that, sadness), and she always made a batch of chocolate chip cookies as well as a batch of mint chocolate chip cookies. They were the exact same recipe, just the mint chocolate chip ones had peppermint extract in the dough instead of vanilla. The regular ones always turned out fine, but the mint ones were SO thin that the chocolate chips actually stuck up out of the cookies. Something about the mint just did something to them! My mom made them anyway because my brother loved them regardless, but it always annoyed her.
I’ve been told by a very reliable source(the little voice in my head) that if you eat these outside in the sunshine- the calories don’t count because of the counter-effects of the fresh air and sunshine and such.
I’m headed outside to eat a couple dozen of em!!
Thanks Christy!!
D’y’know I heard that if you shake the chocolate cookies or bar of chocolate gently, it shakes all the calories out…..lol
Unusual ingredients for cookies… I’ll have to give this a try. Chocolate chip cookies are my favorite.
I haven’t commented in a while and find myself with two comments today!
During our annual holiday, neighborhood cookie exchange, we had a great conversation about how differently our cookies turned out than our mama’s. After much discussion, the oldest lady at our shindig turned to all of us girls and said that we were all too fancy using real butter in our baking—she said that margarine or oleo (!) didn’t cause the cookies to spread so much! and she was right! I’ve changed my cookie baking procedure to using margarine except for my sugar cookies (I’ll used 1/2 of butter, 1/2 margarine!)
Comment two:
I started making my OWN vanilla!
get a small bottle (about the size of a tabasco bottle)with a tight fitting cap, put in two vanilla beans (good ones!) that you have split lengthwise and fill with vodka or bourbon. Good Episcopalians always have a little libation in the house! Let it sit in a dark, cool pantry for 4-6 weeks, shaking once in a while. Each time you use it, refill with booze to keep the beans wet! It will work forever!!
Holy cow! I hate using imitation vanilla, but hate paying through the nose for the real stuff. Now I can make my own! Thanks for the tip Nancy!!!
My plans for the evening had suddenly included cookie baking and the accompanying temptation,til read about sneaking some Eagle Brand….and I suddenly remembered I have a fasting glucose test in the morning! We’ll have to bake them for the co-workers later on in the week. I had hidden a bowl of banana puddin for them on Easter but it looks like my sneaky grandchildren beat them to it. There was still a spoon in the empty bowl….