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
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Submitted by Vicky. Add to our wealth of wisdom by clicking here!
Haven’t read through all your comments here, but thought I’d share a couple of cookie making tips with you and thank you for your entertaining and helpful website. I have tried several of your recipes now and have really enjoyed them.
Now for the tips- I use parchment paper and a cookie dough (melon baller) scoop when I make cookies. It goes so fast that way! I scoop out my balls onto the parchment paper lined cookie sheet and then while one is in the oven I get the next sheet ready. Then all I have to do is switch the parchment. No washing the pans! I use each paper about 3 times too.
Jamie, I do the same thing and it works great, but I thought I was the only one who used parchment paper over and over. Looks like we both are frugal.
The parchment paper is a GREAT idea. Thank you!! P.S. – I already use the scoop.
I am thinking these would be yummy with peanut butter chips. Christy, please let me know if your next door neighbor ever moves away, so I can buy their house and come live next door to you 😉 Hugs to your sweet self!
That is so sweet of you to say Marla! I would love to have you as a neighbor ~HUGS~
Please, Please, PLEASE try some real Mexican vanilla if you haven’t……just give it a try….you WON’T believe the difference in taste….AND it is cheap. You can find a quart on the internet for $7.00 It is so rich you don’t need as much as all that alcohol-based fake stuff….it lasts a l-o-n-g time…and I bake all the time!! Just make sure you order it from a reputable site or get someone you know who’s traveling across the border to get it for you…goes thru customs easily. I’ve posted about this before and I’ll try to abstain in the future. Can’t wait to try the cookies and I am with you on eating a whole can of condensed milk….I have to make myself scrape the can for the recipe. I want to eat what doesn’t pour out!!!
I totally agree. I always used the cheap stuff, than got some real madagascar vanilla liquid from a befriended pro baker. Oh-my-gawd that is SOMETHING!
I could drink that all day, frankly.
Because it is much stronger than the cheap stuff, in the end it is no more expensive.
I am a butter person, by the way. Here a 250 gr. packadge of butter costs about a dollar 30, and margarine about 50 d-cts.
Okay, it is more expensive, but I find the difference in taste too much. I even use it on bread (blush blush) does that make me blasé…
I totally agree about the Mexican vanilla, it is great and you only need half the amount. If you can’t find it, Sam’s Club has real vanilla in a 16 ounce bottle for less than 7 dollars, please don’t use the imitation stuff, real vanilla will change your baking world. Happy Baking!!!
I made these tonight, since we’ve been snowed in for 3 days and have been bored and craving sweets. They were AWFUL! They have a medicinal aftertaste like you wouldn’t believe! I don’t know what I did wrong, but I won’t be making these again.
However, two nights ago, I made the fried pies (did the cherry version) and OMG! Can’t wait to go to the store and buy more dried fruit so I can make them again! I had some lard from making homemade tortillas, so I used that instead of shortening. I think it made them even better! Thanks, Christy, for that FAB recipe!!!!
Hey Michele,
I really am surprised about the cookies, I’ve never heard from anyone who didn’t love them, deeply chocolate and so rich and moist. I wonder if it one of your ingredients had an issue with it or…Did you add vanilla? If so, I wonder what kind. Thats the only ingredient I know of that would add that taste in there unless the chocolate chips had an issue or perhaps the baking mix had gone rancid, it is prone to do that even quicker than flour does. This may sound odd here, but sometimes when I am coming down with something my sense of taste gets off and everything will taste the same to me or I’ll start tasting an odd flavor that isn’t really there. I know that is a long shot but I’m groping here because they really are wonderful 🙂
Glad you liked the pies at least and hope y’all get out of the snow soon. We are going on day four here and I’m about to lose my ever loving mind. 🙂
Gratefully,
Christy
Katy Rose sounds like my little Abbey–only Abbey’s two. She’ll talk about something and then say “It’s my favorite.” Her favorite changes all the time!
Those looks divine. You wouldn’t get your feelings hurt if I baked them at the local bakery and charged $2 a piece for them, would you 🙂
I have a different recipe of Chocolate Chocolate Chip Cookies and my bunch LOVES them too, as do all the church kiddos! 🙂