“A little variation of the chocolate chip cookie. These won't deflate...your taste buds either. Crunchy on the outside...soft on the inside.”
READY IN:
1hr 17mins
SERVES:
12
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 360 degrees.
  2. Combine together in a medium bowl:.
  3. flour, baking soda, and salt. Stir together and set aside.
  4. Combine in a very large mixing bowl:.
  5. butter straight from the refrigerator, vanilla and the sugar. Blend with mixer until thoroughly mixed.
  6. By hand mix in one egg at a time. Mix thoroughly after each one.
  7. Add the 2 eggs yolks last and mix thoroughly.
  8. Now mix in by hand with a wooden spoon 1/3 of the flour mixture.
  9. Repeat until all flour mixture is thoroughly blended.
  10. Chop 12 oz. of milk chocolate into chunks and add to the mixture.
  11. Chop 12 oz. of semi-sweet chocolate into chunks and add to the mixture.
  12. Divide dough into thirds.
  13. Spoon each third onto a separate piece of wax paper and roll each up twisting the ends tightly closed.
  14. Refrigerate all three rolls for a minimum of 45 minutes.
  15. Take one roll out and cut about 3/4 inch slices and place them on your ungreased cookie sheet. Lightly pinch up the sides when you place the slice on the sheet. If you have dough left, place the roll back in the refrigerator until ready to put on the next sheet.
  16. Bake in a 360 degree oven for 17-19 minutes until golden brown.
  17. Cool.
  18. *Tips: Use cold butter, cool cookie sheet before putting a new batch on it, turn up the sides a little when you place the slice on the sheet, keep rolls in the refrigerator between using,.

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