These Killer Chocolate Chip Cookies have both semisweet and bittersweet chocolate, dark brown sugar and an extra egg yolk. The first time I made them, I scooped out 1/4 cup of dough per cookie. This time, only a rounded tablespoon of dough was used per cookie, thus alleviating any guilt when going back for seconds!
Scroll down to find out how my tips and recipe for making the best chocolate chip cookies! You’ll love these.
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