I know, I know…. it was almost 80 degrees outside today, and with spring break coming up soon, I should be getting ready for bikini body;-)but when you are looking at cooking books, it is hard not to fall into temptation.. And I was not able to resist…. chocolate….

Who can resist chocolate?

Milk Chocolate Chip Cookies

• 10 oz of bittersweet chocolate cookies
• 1 stick of butter
• 1/2 granulated white sugar
• 1 cup of firmly packed brown sugar
• 4 eggs
• 2 1/2 cups of flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon salt
• 2 cups of milk chocolate chips

Melt the chocolate pieces until smooth. In a large bowl, cream the butter, brown sugar until fluffy. Reduce the speed to low, and add eggs and vanilla. In a separate bowl, sift together the flour, baking soda, salt, And half the flour mixture to the creamed butter, mixing well. Add half the melted chocolate and stir until ingredients are well-blended. Add the remaining flour mixture, then add chocolate. Stir in chocolate chips (and 1 cup of pecans,  if you desire). Refrigerate for 1 hour.

Preheat oven to 350, drop spoonful of cookie dough about 2 inches apart. Bake for 15 to 17 minutes. Take out of the oven, and slide cookies onto a wire rack to cool. Keep in an airtight contained for up to 1 week.

BON APPETIT!!!!!!!