Butterscotch cookies are excellent. They just fucking the bomb. Can’t wrong without them. Cookies are the shit as far as I am concerned. I simply just love eating cookies. I plain and simple just have a sweet tooth, and weakness for it. I guess that’s what I get for being a chocaholic.

1 c Unsalted butter - room temp
1 c Light brown sugar
1/2 c Dark brown sugar
3/4 ts Vanilla (optional)
1 Egg
1/8 ts Salt
1 1/2 c Unbleached all purpose flour
2 c Semisweet chocolate cut into coarse chunks

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Cream the butter with both sugars until very well blended. Mix in the vanilla and egg, then fold in the salt, flour and chocolate chunks. Form into small (walnut sized) or large (golf ball sized) balls as desired. Place on the baking sheets and press down slightly. Bake until done about 10 to 12 minutes. Cool on racks. Makes 2 dozen large cookies or 4 dozen small cookies.

tags: chocaholic, chocolate, brown sugar, cookies

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My chocolate cookie series will be coming to an end shortly. Chewy Chocolate Cookies is one of the last ones. Just in case chocolate cookies isn’t your thing. You can try chocolate mint cookies. The next series is Chocolate Education series. Learn everything you ever wanted about chocolate.

1 1/2 c Butter (or marg.); softened
1 c Sugar
1 c Sugar, brown; firmly packed
3 Eggs
2 ts Vanilla extract
4 1/2 c Flour, all-purpose
2 ts Soda
1/2 ts Salt
1 c Pecans; chopped
6 oz Chocolate chips, semi-sweet

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla, beating well.
Combine flour, soda, and salt; add to creamed mixture, beating just until blended. Stir in chopped pecans and chocolate morsels.

Shape dough into 3 long rolls, 2 inches in diameter. Wrap each in waxed paper, and freeze overnight.

Unwrap rolls, and cut into 1/4″ slices; place on ungreased cookie sheets. Bake at 350 degrees for 12 to 14 minutes or until lightly browned.

tags: chocolate, chocolate mint cookie, chewy chocolate cookie, chocaholic, vanilla extract

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If chocolate is not quite your thing, try carobs. They are naturally sweet.

1/4 c Mashed banana
1/4 c Vegetable oil
1 lg Egg
1 c Unbleached White Flour
1 c Rolled oats
3/4 c Carob Chips (Carob is a popular substitute for chocolate)

Mash ripe banana with a fork, to measure 1/4 cup. Beat together with oil until creamy. Beat in egg. Add flour, oats, and chips; mix well. Drop batter by teaspoons onto lightly oiled baking sheets. Bake at 350 degrees for 10 minutes or until cookies just start to brown around the edges. Cool on wire racks.

tags: chocolate, carob, chocolate carob chip cookies,

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