This post appears in the What Chocolate Treats Are You Making This Easter? challenge.

During the past week or so, avocados have become of my main ET-related cravings. Twice over the weekend, I decided what to order in a restaurant based on the fact that avocado was advertised as an ingredient in certain dishes.

So, imagine the meltdowns that almost ensued when the avocados were left out. Both times. Chester can tell you that it wasn’t pretty.

I mean, do you think I ordered that stupid roast turkey sandwich because I actually wanted roast turkey? No. I ordered it because what I really wanted was the avocado and that was the only thing on the menu that promised I could have it.

Jerks.

As traumatic as these two incidents were, this post isn’t really about avocados. But, I have a point. And, that is: when you want to eat a particular kind of food, nothing else will do.

Which is why I had to console myself with chocolate chip cookies. They never disappoint.

There are millions of recipes out there for chocolate chip cookies, but this is the first one that I’ve tried that just about replicates the Nestle or Pillsbury varieties that we all scooped out of those plastic tubes of refrigerated dough when we were kids. A generous helping of brown sugar and a healthy dose of chocolate syrup gives these cookies their crispy edges and chewy centers. A cold glass of milk is a must.

The only tweak I would make next time around would be to add an additional half a cup or so of chips, because I like to have that chocolately flavor in each bite. I felt like there were not nearly enough to go around, especially as  I scooped out the last six or so cookies in the batch. (My go-to brand of chips–and any kind of baking chocolate, for that matter, is Ghirardelli–because they have the richest flavor and they can stand up to the heat of the baking process).

This recipe comes from the Milk and Cookies cookbook, which features recipes from the  Greenwich Village bakery of the same name. It’s the first recipe that I’ve tried from the book, which contains about 90 recipes. I like that the author gives the recipe for the base dough in each section (vanilla, peanut butter, double chocolate, etc.) and then several variations. So, once you have the basics down, the possibilities are endless!

Chewy Chocolate Chip Cookies

From: Milk and Cookies by Tina-Marie Casaceli

Makes about 2 dozen

What you will need

• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1/2 cup white sugar
• 1/3 cup chocolate syrup
• 2 tablespoons light corn syrup
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 2 cups semisweet chocolate chips

What to do

1. Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
2. Combine flour, baking soda and salt and set aside.
3. Put butter in bowl of electric mixer and beat until light and creamy
4. With mixer running, gradually add both sugars and syrups.
5. Add eggs, one at a time, and beat to incorporate. Beat in vanilla.
6. Add dry ingredient mixture and beat until just combined. When dough is still streaky, remove bowl from mixer. Stir in chocolate chips
7. Using a cookie scoop, place dough two inches apart on baking sheet. Bake about 12 minutes or until brown and crisp on the edges and set in the center.
8. Remove from oven and transfer to wire racks to cool.

Read the original on: Pass The Spork