Betty Crocker Double Chocolate Chunk
I have a fondness for chocolate chip cookies, so I normally make them from scratch, or if I’m feeling lazy, from a pre-made mix. Today I decided to try out something new, so I made a batch of Betty Crocker Double Chocolate Chunk cookies.
First impression: stiff dough. Really stiff dough. Really, REALLY stiff dough. The default recipe calls for the mix, 1/4 cup of of oil, two tablespoons of water and 1 egg. There is a note saying that for stiff dough, 1-2 additional tablespoons of water can be added. Well, I added in another tablespoon of water. The dough definitely softened up and it was easier to mix, but then it got incredibly sticky. And I mean sticky. Laying out the balls of cookie dough on the cookie sheet was like trying to lay out balls of semi-dried glue. It just didn’t work out too well.
Stickiness aside, the cookies tasted great, and they cooked to perfection. If you don’t mind having a battle with getting the cookie dough off your spoon and fingers and onto the cookie sheet, you’re in for a real treat!
Rating: 
P.S. As these cookies are quite chocolatey, be sure to keep them away from lab coats and all other white articles of clothing!
Related posts:
Nile
For some reason those type of cookies never do it for me. I end up making my own, which I have the recipe off the top of my head. I practically know it so well I do not even measure out anything…lol.