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choc chip cookies

Okay.

Here’s the thing…

I can’t make chocolate chip cookies to save my life.

I can’t.

Honest to goodness.

I can make flaky pie crust from scratch, make homemade bread, create somewhat difficult desserts with no problem whatsoever.

But chocolate chip cookies?

Can’t bake a batch that is edible no matter how hard I try.

I think the link in my DNA code that enables a person to make good chocolate chip cookies is sadly missing.

I’ve tried all sorts of recipes from the Nestle Toll-House recipe on the back of the bag of chocolate chips to an assortment of others. I follow the recipes to the letter and still no luck.

I don’t want hard, crunchy cookies or cookies that melt into a lake of oozy dough. I want the perfect cookie – soft, chewy, and wonderful.

So I’m begging, if any one of you have a fail-proof, idiot-proof chocolate chip cookie recipe, would you share it with me?

You can post a comment here or email it to me at shanna@shannahatfield.com

As with most things that challenge me, I’m determined to overcome this one or die trying. After all, a chocoholic needs to be able to make a great chocolate chip cookie.

She Who Is Humbly Hoping for Recipes

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I love coconut almost as much as I do chocolate, so I was practically giddy when I came across this recipe. These yummy bar cookies are so good and can be cut into shapes or squares. A heart-shaped cookie cutter is perfect for Valentine’s Day treats!

Chocolate Coconut Bars

1 1/2 cups semisweet chocolate chips

1 can sweetened condensed milk

1 cup plus 2 tbsp melted butter, divided

2 1/4 cups light brown sugar

2 eggs

2 cups flour

1/2 cup chopped pecans

1/2 cup flaked coconut

1 tsp. salt

1 tsp. vanilla extract

Preheat oven to 350 degrees. In a large micro-wave safe bowl, combine the chocolate chips, sweetened condenses milk and 2 tbsps. of butter. Microwave on high for 1 to 2 minutes or until chips are melted. Stir well – and do not over cook!

In a separate bowl, combine remaining butter with eggs, sugar, flour, pecans, coconut, salt and vanilla extract.

Spread approximately half of the dough on an ungreased 15×10 jelly roll pan. Drizzle the chocolate mixture over the dough then drop spoonfuls of the remaining dough over the chocolate. Drag the tip of a knife through the dough and chocolate to create a swirl pattern.

Bake for 25-30 minutes. Let cool for 15 minutes. Use a heart-shaped cutter to create a plate full of delicious hearts!

Happy Entertaining!

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