Friday, February 11, 2011

Giant Brickle-Chocolate Chip Cookies
1 C packed brown sugar
1 C butter (2 sticks)
¼ C honey
1 egg
2 C flour
1 t baking soda
½ t baking powder
¼ t salt
12 oz miniature chocolate chips (semi-sweet)
6 oz Hershey’s Brand Brickle Chips (You’ll fine these next to the chocolate chips…. Notice that you only use 6 ounces and not the entire package. Use the remaining brickle chips in any other chocolate chip or oatmeal cookies for a delicious variation. They add a chewiness to cookies. We randomly add them to all sorts of baked goods) 
You will also need a cooling rack and a metal spatula.

Cream the butter and sugar. Add the egg and honey. Mix well. Stir in the flour, soda, power, and salt. Then add the chips and brickle.Scoop out using a ¼ C measuring cup. Level it off with your fingers or a knife. Use a knife to scrape the dough onto the ungreased baking sheet. Don’t bother to pat the dough down, just leave it in a little mound.

Place only 5 cookies on a sheet at a time and only put one sheet in the oven at a time. Sometimes I remove the baking sheet at about 10 or 12 minutes to smack it on the top of the stove.  Bake 350 degrees, ungreased sheet, about 14 minutes. 
Cool them for a few minutes on the sheet and then carefully remove them with a metal spatula to a cooling rack. Treat them gently until they are completely cooled.