Instructions: These cookies, when spooned correctly resemble the bite-sized cookies now out on the market - this recipe is over 5 years old and Ive attempted to remember how I adapt to the humidity (yes, it counts!) in imperial measurements. (see variations for non-chocolate humans)

Preheat oven 375 degrees. Whip all ingredients together except flour into a lemon-yellow color cream. (Wire whisk makes it easier) Gradually add flour 1 cup at a time until well mixed. Should resemble brownie batter. Add 1/2 Cup extra flour if when you pick up a small piece, leaves a lot of oil on the fingers (like over-buttered toast does). Add the chips and stir until well mixed.

With teaspoon measure, form dough balls about 1" diameter (roll in the palm of your hand for a smooth ball). Place on ungreased cookie sheet 1" apart for 8 to 10 minutes. Allow sheet to cool before placing next batch

(otherwise the bottom of the cookie turns a dark brown).

Makes approx. 6
dozen small cookies.

/COOKIES

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.