Cookies for Kids’ Cancer Blog

With Love, from

Filed under: Recipes — The Good Cookies @ 8:25 am February 10, 2010

Marcy Goldman and her team at recently reached out to Cookies for Kids’ Cancer with kind words and heartfelt support. From her message our common bonds became clear. Her team loves to bake while our team loves to share baked goods. And we all love children. Collectively, we hope to do what we can, using the talents we possess, to keep kids from feeling the pain or facing the fears of cancer.

And so, in Good Cookie spirit, Marcy is sharing her talent – yummy recipes from her website * – with the hope of inspiring you to support and give to Cookies for Kids’ Cancer. Fire up the oven with these special-for-Valentine’s-Day cookies – densely filled with chocolate chips, crisp edges that are slightly rolled and hefty and a chewy center: a super chocolate chip cookie for your collection.

Valentine’s Day Special Chocolate Chip Cookies

1 cup unsalted butter
1 cup light brown sugar, packed
3/4 cup white sugar
1 tablespoon vanilla
1 egg
1 teaspoon baking soda
3/8 teaspoon, scant salt
2 1/2 cups all purpose flour
2 1/2 cups chocolate chips

Line two baking sheets with parchment paper.

Cream the butter with the brown and white sugars until well blended. Stir in vanilla and egg. Fold in flour, baking soda, salt and lastly, chocolate chips. 

Form into rounds the size of a golf ball – a substantial golf ball, and place, two inches apart, on baking sheet. You should have 14 big mounds or 28, for smaller cookies.

Chill dough 20 minutes.  Preheat oven to 350.  Meanwhile, prepare a baking sheet by lining with parchment paper.

Roll dough into two inch balls and flatten down very slightly onto baking sheet.

Bake at 350 for 15-18 minutes until cookies puff up a bit.

Remove from oven and then, using a butter knife, (pull baking rack out of the oven to reach cookies safely) make a cross hatch design (like an X/O grid) on each cookie, exposing melting chocolate within. Continue baking until edges are nicely browned and top of cookies are medium golden in color, another 3-5 minutes.  Cool well on baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.

Cookies can also be brought to room temperature and flattened more to make a large, crisp, and lacy-like cookie.

Keep refrigerated.  Makes 14 large cookies or 28 smaller ones.

© This is a Marcy Goldman/ original recipe
* Good Cookies, take note! Register your bake sale anytime in the month of February, and we’ll enter your name in a drawing to win a free one-year membership to, giving you access to recipes, tips, and ideas to make your baked goods better. Simply register your upcoming bake sale from now through midnight February 28th. On Monday, March 1st, we’ll draw the name of our winner and announce it on our blog, Facebook and Twitter.

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