The Dunker CCC (Chocolate Chip Cookie)

Are you a closet "dunker" of Cookies? If so, then you'll like this new recipe I've created, just for us. It's called, the "Dunker CCC" (Chocolate Chip Cookie) and it can hold its own under a real stress test: it's tasty, chewy, and creamy inside, while holding its shape to dunk in hot coffee or cold milk, even at 2 a.m. Great to keep or share, or even take to bake sales as a proud contribution. They won't last long. Let me know how the recipe can be improved, how you liked it, or not. Diabetic? Substitute Splenda or other sugar substitute for granulated sugar.


4 cups white flour

2 teaspoons baking soda

4 teaspoons salt

2 cups granulated sugar

2 cups brown sugar

2 eggs

1 1/2 cups real butter (equal to 3 sticks real butter), softened

1/4 cup molasses (not blackstrap)

2 1/2 to 3 cups Toll House Chocolate Chips, to taste


In medium bowl, combine dry ingredients of flour, baking soda and salt and set aside. In a large mixing bowl, cream the butter and sugars thoroughly, then add eggs and cream mixture until light and fluffy; lastly, stir in molasses completely. Add flour mixture to the sugar mixture. Mix well. Stir in chocolate chips. Batter will be stiff. Using a medium-sized ice cream scoop, push those babies (CCC batter) down into the scoop and level or round off somewhat to your liking. Drop onto ungreased baking sheet about two inches apart. Bake in preheated oven at 350 degrees for 15-17 minutes, depending on oven heat, until a light to medium golden brown including around outside edges of cookie. Do not overbake. Makes about 45 yummy, ready-to-dunk chocolate chip cookies. After cooling off on cooling rack, store in very big cookie jar. The Dunker CCC recipe, Copyright 2008, SherinSan (moc.loa|nasnirehs#moc.loa|nasnirehs)

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