These are super simple, chewy, stay-soft cookies. I love chewy cookies. I know you crunchy cookie lovers are out there, and I must say, I will never understand you! If I can hear a cracking sound when I bend my cookie it is not the cookie for me.
Around here, we go through cookies like water, which is saying something considering I am an “8 glasses a day” kind of water drinker.
I make cookies about once a week, 4 or 5 dozen at a time, and they NEVER last the whole week. As you can see, I make them small – we like to eat 3 or 4 at a time, and small ones make that more acceptable and leave some room for things like dinner.
I feel vurrry strongly about dark chocolate, but Carl loves milk chocolate. He is always planning to eat more healthy snacks and I am always making new cookies to prove that snacks should really taste like snacks, and meals are where we worry about both taste AND health factor. He hasn’t been able to resist my bad influence yet and I don’t see it happening anytime soon.
If you like chewy chocolately cookies too (sooo…if you’re a person), try these out!
- ⅔ cup melted butter
- 2 cups lightly packed brown sugar
- 2 eggs
- 2 tbsp hot water
- ½ tsp vanilla
- 1⅓ cups all-purpose flour
- 1 cup whole wheat flour (or another cup of all-purpose)
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 package (270 g) milk chocolate chips
- Preheat oven to 375 degrees F.
- Beat melted butter, brown sugar, eggs, hot water and vanilla until very smooth (2-3 minutes).
- Mix flour, baking powder, baking soda, and salt and add to butter mixture. Mix well. Stir in chocolate chips and drop by teaspoonfuls onto ungreased (or parchment paper-lined) cookie sheet.
- Bake for 8-9 minutes. Makes about 5 dozen smallish cookies.
Adapted from the back of the Chipits milk chocolate chips package.