I’m sure that my female food blogging counterparts all have a recipe for these little pieces of goodness, but Mrs. seat of her Pants made these up for me last night and I thought I’d share. So please everyone, grab one… No, No. Don’t be shy. That’s better. Would you like some milk to go with those cookies?
Great! Now that I’ve buttered you up with some chocolate, it’s on to the cookie recipe…
This is taken from the Hershey’s Classic Chocolate Chip Recipe, with minor differences. (Mostly in the amount and type of vanilla)
Chocolate Chip Cookie Recipe
Serving Size: 1
Amount Per Serving: Calories: 397Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 221mgCarbohydrates: 74gFiber: 3gSugar: 40gProtein: 7g
What I would have done differently had I thought of it at the time:
Nothing, I didn’t make ’em!
I am *still* on the hunt for the perfect choc chip cookie (well, to me anyway) – what’s the texture of these like? They look pretty yummo!
P.S. The instructions mention nuts but there are none listed in the ingredients? How many nuts – I assume that its walnuts or pecans?
I usually use a quarter of a cup, chopped. Walnuts, pecans, roasted almonds, and peanuts can all work (If you have a little bitty one in the house, running the nuts through the food processor will take out the big chunks and leave you with all the yumminess). Sometimes I’ll put peanut butter chips in as well. The texture is the light and smooth texture of a good drop cookie. I recommend using Almond Extract if you use roasted almond slivers.
It’s a great recipe. And almost always flawless. Just keep an eye on your oven during the first batch. LOL.
Your wife’s book sounds cool! And Mexican vanilla is sublime!
It Rocks! My wife is very talented, and it shows in her writing.
Mexican vanilla is the only way to go. It’s all I’ve had in the house since I was introduced to it in San Diego. Sometimes it just pays to buy the very best