By Amanda Hutchinson
Makes about 2 dozen cookies1 1/4 cups brown sugar 3/4 stick of butter 2 tablespoon milk 1 tablespoon vanilla extract 1 egg 2 cups flour 1 teaspoon salt 3/4 teaspoon baking soda heart-shaped chocolate of choice: either 2 cups chopped or one per cookie (roughly 24)
Preheat oven to 375º. Beat together brown sugar, butter, milk, and vanilla until smooth, then add egg and mix again. In a separate bowl, combine flour, salt, and baking soda. Add the flour mix to the brown sugar mix 1/2 cup at a time, mixing until smooth each time. If using chopped chocolate, stir these in. Scoop onto cookie sheet using a 1/8c scoop (12 cookies for a smaller cookie sheet and 15 for a larger one). Bake 8 to 10 minutes or until lightly golden brown but not crispy. Carefully transfer to a cooling rack. If using whole chocolate hearts, gently press one into each cookie while it’s still warm.
Amanda Hutchinson is a senior journalism major at Ithaca College who enjoys making real food on a college budget. Check out her other work at amandalhutchinson.wordpress.com.
For more of Amanda’s recipes, check out her chili.