Grandma Betty's Chocolate Chip Cookies

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Real butter and extra chocolate chips is what makes these cookies over the top. It's my mother-in-law's special Chocolate Chip Cookie recipe. She's modest because it's a "Semi-Homemade" version of a classic, but anyone who's had one of these knows there's no comparison on the cookie chart.
I made this recipe into a food column, but if you missed the print version, I wanted you to be able to get this one. It's a true "must have."


Grandma Betty's Chocolate Chip Cookies

1 pkg. Betty Crocker Chocolate Chip Cookies
1 stick butter
1 egg
1/2-2/3 cup semi-sweet chocolate chips
Baker's Sugar

Make cookies according to package directions using butter (no substitutions on this). After batter is blended, add chocolate chips, stirring to mix well. Form dough into a log 2 inches in diameter. Wrap with plastic wrap and wax paper. Refrigerate (or freeze) for at least an hour, up to a few weeks. Let stand 15-20 minutes to thaw if frozen, then slice into cookies.
Preheat oven to 350. Spray heavy duty cookie sheet lightly. Roll sliced
cookies in Baker's sugar to retain shape. Bake 7 minutes for soft gooey cookies, a little longer if you like some crunch.

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