TIA GFY Recipe blog

These are the ones I posted on the Knot awhile ago. I’ve since re-named them “Diabetic Shock Chocolate Chip Cookies” since that’s what will happen to you. You are forewarned.

Preheat to 325 degrees

• 3/4 cup unsalted butter, melted

• 1 cup packed brown sugar

• 1/2 cup sugar

• 1 Tablespoon vanilla

• 1 egg

• 1 egg yolk

• 2 cups flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• Bag of chocolate chips (I like quality dark chocolate chips)

Cream together butter and sugars. Then blend in vanilla, egg and egg yolk until very light and creamy. Sift together dry ingredients and blend into dough. Add chips.

This is the important part – use a ¼ cup to measure out each cookie drop. Yes, that big. Make sure cookies are 3 inches apart. Bake for 15-17 minutes. Makes 18-24 cookies.