Three important things about them:
1. Make SURE you only have Chipits Pure milk Chocolate chips. (I love substituting no name brands in recipes but in this one it won’t fly!)
2. Do NOT overbake them. They are best when you take them out as soon as the edges just barely get brown.
3. You will eat a Lot of these. Soooo be prepared 🙂
2/3 cup melted butter
2 cups lightly packed brown sugar
2 Tbsp hot water
2 2/3 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 package (270 g) Hershey’ Chipits Milk Chocolate Chips
Beat the melted butter, brown sugar, eggs and hot water well. Stir in flour, baking powder, baking soda and salt. Add in chocolate chips. Drop with small spoon (or ice cream scoop) onto a ungreased cookie sheet. Bake at 375 F for 8 minutes. Makes 5 dozen cookies.
Try them. And you can thank me later.
PS. I’ve decided I love food photography. Hence the three photographs of ONE kind of cookie 🙂 Ah the things that bring me pleasure!
PPS. After taking all these shots my kids and I ate a whole pile of these lovely cookies.
PPPS. I think it’d be fun to take pictures for a cookbook. Or a restaurant.
PPPPS. Which picture of the cookies is your favorite?