Chocolate Chocolate Chip Cookies – How To be The BEST _____ Ever!


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I received the most lofty praise I could ever hope for yesterday. Deciding I hadn’t made cookies in a while, I whipped up a batch for my kiddies to have as an afternoon treat. Katy Rose took one bite and said “Ma, you are the goodest cooker EVER!”. My heart melted. She went on to add in all of her five year old wisdom “I even think you might be a better cooker than me!”.

Note to self: The goal of having the kids help in the kitchen in order to bring about higher self esteem has definitely been successful.

My earliest memories are sitting at the kitchen table and my mother cooking something for us. She always cooked every meal but took special joy in making us little desserts, especially cookies. Growing up, we had homemade cookies baked for us twice a week – every week. We’d all go into the kitchen and help most days, too. It was wonderful and made us feel so grown up and kept the cookie jar stocked with fresh goodies for us to share with any friends who stopped by. You can imagine how popular our house was with the neighborhood kids.

As much as I love to cook, I don’t like the cleanup and it seems I’m always rushing into the kitchen to get the cooking done so I can get to another task.  I’d love to have all day to toil away at my stove and I really would enjoy it, but this is 2010 so I need me a good shortcut now and again.

Today’s recipe is just that – streamlined ingredients, shortcut cookies – but it will still land you as the title of  “Goodest _____ Ever”!

Sure, we could be the “Best” but I’ll pick “Goodest” over that any day!

Wanna be the “goodest” girlfriend, boyfriend, husband, wife, mother, grandmother, grandfather, employer, employee, coworker, neighbor, etc? Whatever your goal, this cookie will help you reach it. It will most likely put you over the top and then some.

You’re gonna need: Baking mix, Sweetened condensed milk, Vanilla (or the cheap imitation stuff that I use!), one egg, little butter (or margarine)  and chocolate chips –you’ll need a whole 12 ounce bag plus one cup.

You can use Bisquick baking mix if you don’t have Pioneer. I prefer Pioneer because the container just makes so much more sense! It’s handy to be able to put that lid on and place it neatly on my shelf. The Bisquick box really annoys me.

Note to manufacturers: I will pay a little more for a convenient container because it will save me money and hassle in the long run. Seriously!

Pour your package of chocolate chips in a bowl and heat those in the microwave for-

thirty seconds, stir, thirty seconds, stir, thirty seconds, stir…

until melted and smooth and creamy :)

Place your baking mix in a large mixing bowl.

Add your sweetened condensed milk.

If my blood sugar would let me I could drink a can of this a day. As it is, I settle for licking the spatula after I scrape it all out of the can. Calories don’t count when you’re cooking, ya know.

Crack your egg into the bowl.

Add your cheapie imitation vanilla that you only paid a dollar for because you are brave!

You are bold!

You turn up your nose to the REAL vanilla!

We are the people!

We are cheap!

Say is loud with me!


~blinks and lowers her arm, biting her lip as her cheeks pinken~

Sorry, got a little carried away there.

Here we go, all ready.

Now we have our smooth and creamy chocolate..

Dump that in thar, too!

Whoopsie! We forgot our melted butter!

Now we need to mix that up with an electric mixer until smooth and well blended.

I’ve gotten a good bit of slack on my use of margarine versus butter. Apparently this is a very polarizing topic, which is something kinda odd to me because I’m more of a to-each-his-own type person myself. Kind of a you-stock-your-fridge-I’ll-stock-mine type thing.

So, Margarine versus Butter, here is my official stance:

It’s a free country except when it comes to groceries.

Go with what your budget allows and if spending that extra two dollars means you can’t get your kid’s favorite yogurt, pick up that box of margarine with me and hold your head high.

Today I used butter and do you know why? Because so many folks have been giving me slack about using margarine. That’s about the most ridiculous reason I can think of and I’m kinda embarrassed to admit it. I love you butter people, I really do- I even mentioned butter in the acknowledgments section of my book. I admire you and I think you’re grand and I’m sure your dishes are filled with buttery delight that is absent in mine. You’re awesome. You’re the best. I will probably use butter from time to time in the future but my Granny wouldn’t have spent the extra money and its not in my nature to do either so at this point. Just shield your eyes from the blue bonnet box and I’ll do my best to protect you.You’re my peeps – just without the hydrogenated oils.


Now we are gonna pour in our chocolate chips into the well mixed batter and mix those up again until well blended.

I store my extra chocolate chips in a mason jar. I store just about everything in mason jars if I have them around. They’re handy and can be reused forever. They are also kinda pretty sitting around with dried beans and popcorn and such in them. Kinda like edible decorations for those of you who like countrified things. I’m kinda countrified m’self so I tend to feel a kinship with mason jars, I guess.

Drop by spoonfuls onto ungreased cookie sheets.

I love these cookie sheets. They’re called Airbake and you can get them at Wal Mart and many other places. They are insulated with a layer of air in between two sheets of metal and if you get them, you’ll have perfect cookies every time. You can also scrub them since there is no nonstick coating. I reckon I’ve had these for about ten years or so.

Oh, the package says that you can’t wash them in the dishwasher. If any of y’all are ever around my cookie sheets don’t mention that because they don’t know and I’ve been washing them in the dishwasher since day one. Shhhhh!

Wow, I’m feelin’ chatty today…

Bake them at 350 for 10-12 minutes, or until the tops are nicely cracked like this.

You don’t want to over bake them so be sure not to let them go past twelve unless you know your oven isn’t heating like it should.

Voila! Our finished cookies!

Voila! Our finished cookies again, with brighter lighting!

I put these two photos up on our Facebook page yesterday to see which one folks liked better and it ended up being about 2/3 for this one and 1/3 firmly in the corner of the previous photo so I’m just gonna show everyone the love and put ’em both here. Thing is, everyone who voted on a particular photo had good reason to and I agreed with all of y’all!

These are deeply decadently chocolaty and chewy. I hope you enjoy them. Brady had one this morning with his breakfast (hey, sometimes we need dessert with breakfast) and he said “You know Ma, you did a really good job on these cookies. These are mine and Katy’s favorite now!”

He says that every time I make cookies. ~grins~

Chocolate Chocolate Chip Cookies
  • 2 cups baking mix (Bisquick, Pioneer Brand, etc)
  • 14 ounce can sweetened condensed milk
  • 12 ounce package semi sweet chocolate chips, plus 1 cup chocolate chips
  • 1 egg
  • 1 teaspoon vanilla
  • 4 tablespoons butter, melted
  1. Pour 12 ounce package of chocolate chips into bowl and heat in microwave at thirty second intervals, stirring after each, until smooth and creamy.
  2. In large mixing bowl, place all other ingredients except for additional cup of chocolate chips (the ones you didn't melt). Mix well until well blended. Add in additional un-melted chocolate chips and mix again until they are incorporated.
  3. Drop by spoonfuls onto un-greased baking sheets and bake at 350 for 10-12 minutes.
  4. Remove from cookie sheets, cool, and eat. Makes about three dozen cookies.

Y’all know that Red Robin commercial where they say “Red Robin – yummmmm!” at the end? Sing with me now! “Chocolate cookies – yummm!”

Believe your beliefs, doubt your doubts

but never doubt your beliefs or believe your doubts.

Submitted by Vicky. Add to our wealth of wisdom by clicking here!


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  1. Becky says

    Please, Please, PLEASE try some real Mexican vanilla if you haven’t……just give it a try….you WON’T believe the difference in taste….AND it is cheap. You can find a quart on the internet for $7.00 It is so rich you don’t need as much as all that alcohol-based fake stuff….it lasts a l-o-n-g time…and I bake all the time!! Just make sure you order it from a reputable site or get someone you know who’s traveling across the border to get it for you…goes thru customs easily. I’ve posted about this before and I’ll try to abstain in the future. Can’t wait to try the cookies and I am with you on eating a whole can of condensed milk….I have to make myself scrape the can for the recipe. I want to eat what doesn’t pour out!!!

    • alexandra says

      I totally agree. I always used the cheap stuff, than got some real madagascar vanilla liquid from a befriended pro baker. Oh-my-gawd that is SOMETHING!
      I could drink that all day, frankly.
      Because it is much stronger than the cheap stuff, in the end it is no more expensive.

      I am a butter person, by the way. Here a 250 gr. packadge of butter costs about a dollar 30, and margarine about 50 d-cts.
      Okay, it is more expensive, but I find the difference in taste too much. I even use it on bread (blush blush) does that make me blasé…

    • Juanita says

      I totally agree about the Mexican vanilla, it is great and you only need half the amount. If you can’t find it, Sam’s Club has real vanilla in a 16 ounce bottle for less than 7 dollars, please don’t use the imitation stuff, real vanilla will change your baking world. Happy Baking!!!

  2. marla says

    I am thinking these would be yummy with peanut butter chips. Christy, please let me know if your next door neighbor ever moves away, so I can buy their house and come live next door to you 😉 Hugs to your sweet self!

  3. Jamie says

    Haven’t read through all your comments here, but thought I’d share a couple of cookie making tips with you and thank you for your entertaining and helpful website. I have tried several of your recipes now and have really enjoyed them.

    Now for the tips- I use parchment paper and a cookie dough (melon baller) scoop when I make cookies. It goes so fast that way! I scoop out my balls onto the parchment paper lined cookie sheet and then while one is in the oven I get the next sheet ready. Then all I have to do is switch the parchment. No washing the pans! I use each paper about 3 times too.

    • says

      I’m so sorry! I had to go in and hand code every single recipe for the box to work – and with over 400, I missed a few :(. This is one (obviously) and I’m not near a computer now to be able to fix it. I’ll do it soon as I can though, but it may be next week. Crazy schedule right now!
      Thank you for letting me know so I can fix it soon as I can!

  4. Barbara in Indianapolis says

    Anita, I have lived all over the U.S., but I have never come across a ‘dirty santa game’. Is it a card or dice game?

    Christy, gotta try these cookies. Think I might add some chopped walnuts to them, too.

  5. Debbie says

    I am going to have to put these on my “must try” list, though we’re pretty fond of your Dishpan cookies and find those dangerous to keep in the house becasue we can;t stop eating them !! I have 3 neoghbors all making them too :)

  6. says

    Barbara- just good natured fun where everyone that wants to play brings a gift. The gifts are numbered and numbers drawn from a hat. The person with #1 get a gift, and opens it. The person next has the option of choosing a gift from the table or…taking the other persons’ 😛 then that person gets to get another gift. If you’re far enough down the number line, and your gift gets taken you can take someone else or choose from the table. We set a number like 3 on how many times a particular gift can be taken. A lot of stratagizing gets started, particular between families to get a gift of choice. There might be an “e how ” video for this. By the way, walnuts sound yummy :)

  7. PATIKAKES says

    I agree with the Mexican vanilla comment, since I live here in the South (of California, LOL). I have a friend who bought me some about three years ago. The bottle is still half full. It’s the best stuff and lasts a long time. I bake a lot and we use it in oatmeal, too.

    These cookies look really great and I’ll make some for the Chocoholics I work with. I’m sure they will appreciate my efforts and won’t they be suprised at how easy they are to make.

    Love all of your recipes….

  8. Maria says

    I just printed this out at work…shhh..don’t tell :)….and when I leave here, I’m heading to the store and gettin the goodies to make these goodies! I am loving this site and my kids are feeling an incredible outpouring of love from the kitchen as I play with my food..LOL…keep them coming!

  9. juanita s says

    I can’t wait to try these with my grandchildren. I too use a small scooper and bake cookies on an airbake pan. The bottom is just as golden brown as the tops. I think I am going to try these using a cup of white chocolate to add color, not that these cookies need extra color. Even better, I may try using 12oz white chocolate and 1 cup of dark color chocolate. Think that will work? Who knows until you try it unless someone has already tried it. If so, let us know. Thanks for all the stories and recipes.

  10. Martha Olds Brooks says

    Years ago I used margarine unless the recipe called for butter not margarine, but not anymore. They add water to it now. Have you ever put margarine in a pot of hot beans and watched what happens to it. It doesn’t melt very easily. In fact it just sits there. I use salted butter for everything now.

  11. Kimberly Case says

    Christy, I made these for my 5 yr old daughter and 7 yr old son to have after school today….Ringing endorsement from my son Tanner, and I quote “Mom, these cookies are AMAZING! Thank you so much for making them!” Thanks Christy for yet another great recipe that will be part of the memories that I make with my family!

  12. Mandy G says

    Thank you Christy for this awesome recipe!! I have to disagree with the mexican vanilla….someone bought me a bottle of Mexican vanilla while on vacation cuz she knows I’m a foodie and she loves me…and I didn’t like it at all! I live life on the edge and whatever vanilla is on the shelf when I get there…it’s what I buy! Kudos girl for another AMAZING recipe!

  13. Yvonne G says

    The kids & I made these over the weekend – and they were a huge hit! DD was in charge of microwaving/melting the chips & the butter – her first lesson in melting chocolate and she did great. DS helped stir. And EVERYONE helped eat. :) This is definitely a keeper recipe!

  14. Lori says


    I had to change a few things because of what I had at the house.. Instead of the whole bag of choc chips I used peanutbutter chips. I also added 1 cup of white choc chips, 1 cup of the milk choc chips, and 1/2 cup of sugar. These cookies were gone at my office before 10AM in the morning!! Everyone has asked what was in the cookies. It was really cool that my little mishap turned into something fab!! Maybe you should try this to see how it turns out!! I love your site and all of your recipies!!


  15. Erin says

    I’ve never made cookies with baking mix or sweetened condensed milk. Pulled these out of the oven a few minutes ago and I will definitely be making them a lot more. They are so good!!! Thank you for a great and easy recipe.

  16. Cindy McDonald says

    Real vanilla and real butter make a BIG difference. I can immediately taste the difference in any dish or sweet treat if it’s been made with margarine and imitation vanilla. And as for the cost, save money on something else that you dont have to put in your mouth. Dish soap, canned veggies, meat,…just DON”T use margarine, and step awayyyy from the imitation vanilla. Go big or go home.

  17. sherry mayes says

    I sure will be making these cookies packaged for Christmas gifts. Times are hard here but nothing like a homemade gift. You are such a sweet blessing for sharing great recipes :) Ps I bought vanilla in Mexico for all my kinfolks even my pharmacy people when they found out I was going 3 years ago & it still is wonderful, however I’m all for saving a buck but it was only 4 bucks a quart there so I will have it for many years. Thanks for all the GREAT recipes, I look so forward to opening up your emails to see what is next :)

  18. Kerry Palmer says

    in the great margarine vs. butter debate…. I DON’T LIKE BUTTER IN COOKIES, I LIKE MARGARINE!!!! Maybe it’s because my mother, who always had a cookie can filled (anyone remember the big metal potato chip cans? yep, one of those) used margarine and I think that’s how they’re supposed to taste. I have occasionally tried using butter in the recipe, and have decided I just plain prefer the margarine…. I prefer the taste, I prefer the feel of the cookie in my mouth. So there, margarine naysayers! :)

  19. Janel says

    These are wonderful cookies. I have sent them many times to my grandson when he was in college and he LOVED them! Thank you so much Christy for sharing this recipe so I could do that. I, too, love the Mexican Vanilla! Have a Merry Christmas!

  20. Val in MN says

    We prefer real unsalted butter here, but I would never yelp at someone for using something different. I SO agree with the “You stock your fridge…” remark! Imitation vanilla totally floats my boat too. I FINALLY have a mixer (WOOHOO) and gonna make these this weekend.

  21. JANEL says

    Another of my favorite recipes which came from you awhile back. They are so easy to make and so delicious to eat. I have sent them to two of my grandchildren in college several times and they both love them.


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