Food Storage Double Chocolate Chunk Cookies-Wheat Food Storage Recipes
If you’re still worried that your family of persnickity taste buds will taste the wheat in any cookie…this is the cookie for you! Chocolate does an amazing job of hiding wheat flour (to see all my tips for using food storage in your favorite cookie recipe, click HERE) So, I introduce the Outrageous Double Chocolate-White Chocolate Chunk Cookies (from the Betty Crocker cookbook). There are so many sweet tastes going on in this cookie that you definitely won’t taste any wheat! The cookies just keep getting better and better (or in this case better and bigger, these are the size of my hand!). To quote my husband “These are the BEST chocolate cookies I’ve ever had!”….he may or may not know that there is food storage in this cookie….
| Wheat Double Chocolate Chunk Cookies-Wheat Food Storage Recipes |
Recipe type: Dessert
This is a perfect mix of chocolate, macadamia nuts, and more chocolate no one will ever know you used food storage in it!
Ingredients
- 1 bag (24 oz.) semisweet chocolate chips (4 Cups)
- 1 C. butter or stick margarine, softened
- 1 C. packed brown sugar
- 1 tsp. Vanilla
- 2 large Eggs (2 T. dry powdered eggs + 1/4 C. water)
- 2 1/2 C. Wheat Flour (c’mon…after all this you’ve got to give it a try!)
- 1 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 pkg (6 oz) White baking bars, cut into chunks (I used chips)
- 1 c. pecan or walnut halves (I used macadamias…oh so delicious!)
Instructions
- Heat oven to 350. Heat 1 1/2 C. of the chocolate chips in 1-quart saucepan over low heat, stirring constantly, until melted. Cool to room temperature, but do not allow chooclate to become firm. (I just heated mine in the microwave for about a minute…the time will depend on your microwave)
- Beat butter, brown sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy. Stir in wheat flour, baking soda and salt. Stir in remaining 2 1/2 C. chocolate chips, the white baking bar chunks and pecan halves.
- Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet (this is my fav. part of the cookies…I hate doing rounded teaspoonfuls…they take FOREVER!)
- Bake 12-14 minutes or until set (centers will appear soft and moist). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Notes
Makes 2 dozen.
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