northern bean-vegetable soup cooked in my slow-cooker last week, but then I would have to stop and measure everything from the start because it's from 'scratch' and memory...scratch that, and let's start with my cookies.
semi-sweet chocolate chips, or any other chocolate chips; just white, what do you do?...well, you make a 'White Chocolate Chip, Chocolate Cookies'...duhh...how easy is that to figure out?
Luckily, I always save the empty bag from the Nestle Semi-Sweet morsels, the 12. oz bag, and follow the recipe on the back, but just alter it a little to make it dark chocolate, with white chocolate chips...no problem...done!
OREOS'..but that is always saved for emergencies.
Good thing I have another batch in my fridge...ahh thought you would be wondering why do a have a 'second batch' in my fridge?...saving it for a 'rainy day'...not such a bad idea! Today was actually a rainy day, and I had to be at my service station at 9:00AM sharp to get an oil change, and walk over to Goodwill with my umbrella, while car was being serviced. (didn't really find anything,) or at least nothing that I wanted to carry back on foot to pick up my car...so now, here's the slightly adapted recipe for a different chocolate chip cookie!
2 cups all-purpose flour
1/4 cup Hershey's or another good brand cocoa powder
1-1 oz block of semi-sweet baking chocolate
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter (1 stick) melted with the 1 oz. of the semi-sweet chocolate, and cooled
1/2 cup (1 stick margarine) or 1/2 cup shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
dark chocolate chips
Preheat oven to to 375 degrees F.
Line a baking pan with parchment paper. Combine flour, baking soda and salt in a small bowl.In a large bowl, beat cooled down melted chocolate and butter mixture, the 1/2 cup (1 stick margarine)...or the 1/2 cup shortening with the granulated sugar and brown sugar, and vanilla extract until creamy. Add eggs one at time, beating well until each addition.
Gradually beat in flour and cocoa mixture. Stir in chocolate morsels.
Drop by rounded teaspoon onto parchment paper lined baking sheets, keep them 2 inches apart. Bake for 9 to 11 minutes. Cool on baking sheet for 2 minutes.
Note: on the photos above, I saved more than half the portion of the dough, patted it down, wrapped it in plastic wrap...then aluminum foil, and took out more as needed the next few days. Score them first, then cut equally, shape into a walnut size ball and press down lightly; follow baking instructions.
Have a cookie...or two...or three:) You'll love these...yumm!
Thursday Favorite Things Blog Hop @ Katherines Corner
Full Plate Thursday @ Miz Helen's Country Cottage