Look out—these are intense! Like a cookie version of an almond milk chocolate bar, with as much chocolate as possible worked into the dough, and chunks, too. The milk chocolate gives these an entirely different flavor from the semisweet morsels usually used in chocolate chip cookies. Nonstick baking sheets work well with these. And don’t overbake, or they won’t have that candy-bar richness.
© 1986 Richard Sax estate. All rights reserved.