Right here, I would normally try to come up with a witty explanation that expresses how amazing these scookies are. But I'm too busy thinking about their sweet, buttery goodness.
They're a cross between your favorite childhood chocolate chip cookies and buttery scones.
Isn't that explanation enough?
I say this because I care about all of you. Go make these now. (Actually, wait for the recipe and then go make these.)
Melt-in-Your-Mouth Chocolate Chip Scookies
Yields about 32 cookies
Adapted from Cooking Light and Joy of Baking
1/2 cup (1 stick) butter
1/2 cup stevia/sugar blend
1 3/4 cup all purpose flour
1/2 cup whole wheat flour
1t baking soda
1t vanilla extract (I didn't have any, so I used almond extract and it worked really well)
1/4-1 c chocolate chips of choice (depending on how chip-y you like it, see below for what I used)
1/2c unsweetened almond milk
Preheat oven to 350 degrees F.
In the bowl of a mixer (a large bowl if using a hand mixer) beat butter until pretty smooth.
so this time I flattened them with a fork, and they baked much better. They still puffed up, but no as much.
They taste like cookies, they pretty much are cookies, but they kinda look like scones, and their texture is somewhat similar to scones, so ta da! We have sconies.
So, no, I don't have a picture of the second batch. Like I said, they were really good, and a picture just didn't happen. *Lick fingers* ;)
OK, you've got the recipe. Now you can go make these.