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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but never doubt your beliefs or believe your doubts.
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Christy, I just made these delicious cookies to freeze for our first camping trip next week. I only had one problem, though. The first batch stuck to my tried and true cookie sheets, so I sprayed them for the second batch and they practically slid off the pan! But, that’s okay because broken cookies contain no calories, right?? These are very good!!
Thanks for all you do!
Veronica
Christy
You are truly an amazing “Grace” of the south woman. I am a fairly new disciple, thanks to my wonderful Charleston, SC cousin Jane, for introducing me to Southern Plate. These cookies were awesome – a double batch disappeared in minutes when I walked into my office.
Yum, I will have to give these a try, I have made cake mix cookies, but I never seen cookies made from a baking mix, wow!.
For the unmelted chips try peanutbutter chips for the best of both worlds.
Christy,
I’m baking a batch of these cookies right now. Of course I had to try one to make sure they were good enough for my girls: ) Well they are better than good; they are delicious. My youngest daughter who craves chocolate night and day will love these. Thank you for sharing not only your recipes with us every week but your family. I look forward to your emails full of heart warming stories and wonderful recipes. God has given you a gift with words and you are using your gift to benefit others. Take care and God bless.
Krista
These look absolutely delicious! I can hardly wait to make them.
I’m a margarine gal too … but I will on occasion use butter for a very few special recipes.
Standing & shouting with you “VIVA LA CHEAPSKATE!!!”
Oh hallelujah, blessed day! The day has come when I actually have ALL the ingredients available to me in this little island country of mine to make your recipe as intended. There sits in my pantry my very own box of Pioneer baking mix, of course, your gift to me, Christy! 🙂
I actually made cookies last night and left them in for a touch too long in the oven and instead of chewy, they’re the crunchy sort. I looked at them and thought “No way, they’re not done, waaaay too soft” not realizing how much they’d firm upon cooling down.