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!
I am making a double batch of these today and a double batch of your Dishpan Cookies today tomorrow to use for birthday presents for three of my favorite people. My husband lost his job over a year ago, so we can’t afford fancy presents, so cookies it is. I felt bad about that, but then I got to thinking: I’d probably rather a batch of homemade cookies over a store-bought present any day. I hope my recipients feel the same way!
Your are the bomb, Christy. This recipe and the Dishpan Cookie recipe are my two favorite cookie recipes ever. Thanks so much for SouthernPlate.com. You’re a true blessing. 🙂
Oh my! These cookies are so good! I added some chopped pecans because we are nut lovers. Turned out great!
~HUGS~ Thank you Annarose!!
These cookies look so good! I’m dying to make them, but I think they’ll have to wait until next week. All that melted chocolate… yummy 🙂 I wanted to say that I support you 100% in your margarine buying. There’s no need for you to feel embarrassed about it, ever. I figure you’re doing pretty well if the only thing you have to be embarrassed about is buying margarine 🙂 Also I think it’s a little inconsiderate of people to keep trying to get you to use butter and real vanilla when you’ve said many times that you don’t want to. I actually do use real butter and vanilla extract (because my fiance loves them, he gave me sad eyes when I used imitation vanilla even though I like the “fake” flavor better!), but we use light margarine on toast and steamed veggies and those things. I use Airbake pans too, they’re what my mom always had and using cheapo pans once that resulted in burned cookie bottoms was enough for me to go buy the good ones!
Keep on doing your thing, Christy!
I made these for the 2nd time tonight…but put white chocolate chips in, they taste just like a Hershey’s Cookies and Cream bar…so yummy!
Thank you so much for all the great recipes!
I can’t wait to make these the next time I’m craving something gooey and full of chocolate!
I have to tell you I’m one of those butter people because “ain’t nothin’ like real butter” but also because of the whole trans-fat issue. That’s one of those things I don’t mind paying a little extra for, but I search out the best deals/sales. But like anything else that’s so sinfully good – it’s best in moderation!
Thanks for the great recipes and your great attitude 😀
I love the cookie recipe and I love the compliment your daughter gave you! They are so sweet!
My youngest once told me that I must be the best cook ever because I peeled and cut up french fries for supper and and he thought that no other cook in the world could do that without chopping all of their fingers off lol.
I made these for my best friend from middle and high school who lives in NYC now. He loved them and I’ll be making them again for sure!