Saucer Sized Chocolate Chip Cookies
Yield
3 servingsPrep
20 minCook
18 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
milk chocolate bars
|
|
| 4 | ounces |
milk chocolate
prefer german |
|
| 4 | ounces |
milk chocolate
|
|
| 1 | x |
cookie dough
your recipe |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
milk chocolate bars
|
|
| 115.6 | ml/g |
milk chocolate
prefer german |
|
| 115.6 | ml/g |
milk chocolate
|
|
| 1 | x |
cookie dough
your recipe |
* |
Directions
Melt 3 chocolates, stirring until smooth.
Pur into greased 9 inch metal pie pan and refrigerate until hard.
Hammer into pea-sized bits.
Store refrigerated until ready to use.
Use ⅓ cookie dough, flattening to a 3½ to 4 inch round.
Bake at 375℉ (190℃) for 16 to 18 minutes or until golden brown but not overbaked or cookies will be hard as rocks when cooled.
The cookies will look almost and raw and at the end of 16 minutes if you make them big enough and will continue to bake in their own heat as they cool on the sheeets a few minutes.
