Now, the trick is to use Symphony chocolate bars. Symphony chocolate is incredibly creamy, and far superior to any chocolate chips you'll find. I decided to also try out a few different ingredients: mint chocolate chips from Trader Joe's, mini peanut butter cups also from Trader Joe's, and Cadbury caramellos (chocolate stuffed with caramel mmm):
This recipe is adapted from a Hershey's cookbook we mail ordered many many years ago.
Symphony Cookies (yield: ~50 cookies)
2 Symphony bars (2-4.25oz bars), chopped into chocolate-chip-sized pieces
6 Tbsp. butter
1/2 c. granulated sugar
1/4 c. brown sugar
1/2 tsp. vanilla
1 egg
1 c. all-purpose flour
1 tsp. baking powder
1 c. walnuts, chopped
- Preheat oven to 350F.
- Beat together butter, sugars, and vanilla.
- Add egg and beat
- Sift together flour and baking powder in a separate bowl.
- Blend flour mixture into butter mixture
- Stir chocolate and walnuts into into batter
- Drop batter by teaspoonfuls onto ungreased cookie sheet. I usually put about 30 cookies on each sheet, because i keep the cookies pretty small. If you want bigger cookies, try maybe 15-20 cookies on a sheet. Bigger cookies generally taste better because there's more batter (this recipe has a LOT of chocolate chunks), and so the cookies become softer.
- bake for about 10-15 min until the cookies are golden brown. halfway through baking, rotate the sheet(s) for more even cooking.
- transfer cookies to wire rack to cool. for crispier cookies, allow the cookies to cool completely before placing in an airtight container. for chewier cookies, place into an airtight container as soon as they are cool enough to handle.
- best way to enjoy--nuked in the microwave to 15 sec with a tall glass of milk (or a scoop of ice cream!)
om nom nom nom nom :)
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