Today was definitely a cookie sort of day.
Ohhhh yes. Preferably a cookie with one of my favorite things ever: CHOCOLATE!!
humongously-huge chocoholic. Hand me chocolate and I’ll be your best friend forever. Hand me THESE cookies and I’ll do a happy dance while I’m stuffing my face with them!
Or maybe I won’t. After all, it is bikini season and I
Now if you’ll excuse me, I have a date with a cookie. Yes, I am dating a cookie. Sad, huh?
Nope! I’ve never been happier! 😀
Double-Chocolate Nut Cookies
- 2/3 cup butter softened
- 1/2 cup sour cream
- 1/2 cup honey
- 2 medium eggs
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 2-1/2 cups whole-wheat flour
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
1. In a large bowl, beat butter, sour cream, honey, eggs, and milk until smooth. Stir in salt, baking powder, cornstarch and flour until you have a stiff (but slightly sticky) dough. Add chocolate chips and nuts. Stir gently to combine. Wrap dough in plastic wrap and chill in freezer no longer than 45 minutes.
2. Roll chilled dough into 1-in balls and place on parchment-paper lined baking sheets. Bake at 350 F 12 minutes. Do not overbake cookies or they will not be soft and chewy.
Yield: 2 dozen.
Store cookies in an airtight container up to 2 days