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Candy Bar Chocolate Chip Cookies Recipe

by Susan Helene Kramer


Heat oven to 375 degrees. Makes 3 dozen 1.5 inch diameter cookies.




- one half cup butter softened to room temperature.

- 7/8 cup light brown sugar packed tightly.

- one large egg.

- one teaspoon vanilla extract.

- one and one eighth cup flour.

- teaspoon baking soda.

- teaspoon salt.

- 6 ounces or 150 grams semi-sweet chocolate chips,

or two 3-ounce semi-sweet chocolate candy bars chopped into inch pieces. NOTE: Milk chocolate bars do not work in this recipe, but M&Ms are okay.

- pecans to decorate tops of cookies before baking.




Soften butter to room temperature and beat in brown sugar and vanilla. I use a pastry cutter to do this to thoroughly mix.

Next, beat in egg.


In a separate bowl stir together thoroughly the flour, baking soda, and salt.


Stir flour mixture into butter mixture until no flour shows.


Finally stir in chocolate chips.


Bake at 375 degrees on ungreased cookie sheets for 9 minutes, or until when edges are brown and center is still pale.




I like to add a pecan to top of some of the cookies before baking by just pushing into raw cookie.


These cookies freeze well up to 3 months when thoroughly cooled.




Copyright 2016 Susan Helene Kramer
Santa Barbara, California USA
Amsterdam, The Netherlands
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page created December 7, 2016