Reese's Chewy Chocolate Cookies
Recipe from Once-A-Month Cooking
2 cups flour
3/4 cup coco
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 8 oz package Reese's peanut butter chips (I bought it in bulk - not the 8 oz package)
Stir together the dry ingredients and set aside. Beat butter and sugar together until fluffy. Add eggs and vanilla; beat well. Slowly add flour mixture and beat well. Stir in peanut butter chips (try not to eat them all).
and drop by scoop onto a cookie sheet lined with wax paper.
This is the hard part - the little bits on dough outside the scoop are very tempting to eat. It is hard not to eat the entire bowl of dough - resist the urge, you will thank me later!
Freeze (I wait about an hour).
While you are waiting write the name, date, and baking instructions on a large freezer bag.
Package 12 balls and seal in a sandwich bag.
Place sandwich bags inside a large gallon size bag with baking instruction written in sharpie and place in freezer.
Preheat oven to 350 (please pretend there is a degrees sign here) F and place 12 balls of dough on cookie sheet. Bake 11 - 13 minutes.
Cookies will look a little puffy but will flatten out after cooling (if they make it that long).
Cool on a wire rack - I always put a paper towel over the top to make clean up easier.
It is great when you have friends over or unexpected guests. My favorite part of this idea is that fact that I can only eat 1 dozen cookies instead of 3 dozen! It is also nice to make 5 or 10 dozen cookies at a time since it doesn't require much extra work and they last a long time in the freezer!