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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Chocolate Crispy Quickies

Want crispy cookies with enough gooeyness to liken them to a fat, moist, freshly baked chocolate chip cookie? Here is the answer! Cooked in as little as 5 minutes with textures to please both palates. These cookies are also great thinned out with 1/2 cup corn syrup so that they flatten out even more, creating a crispy crust on top and bottom, and still maintaining that melted chocolate center.


For 1 Batch(es)


  • 6 tablespoon(s) butter or margarine, softened
  • Nonstick cooking spray
  • 1/3 cup(s) corn syrup
  • 2 tablespoon(s) sugar
  • 2 teaspoon(s) lemon juice
  • 1 cup(s) flour
  • teaspoon(s) cinnamon
  • 2/3 cup(s) chocolate chips

Chocolate Crispy Quickies Directions

  1. Preheat oven to 350-degrees F. Coat a baking or cookie pan with nonstick cooking spray. In a bowl, beat together the butter, corn syrup, sugar and lemon juice until smooth with an electric mixer on high. Reduce speed to low and beat in the flour and cinnamon until well combined. Fold in the chocolate chips. Drop by the rounded teaspoons onto prepared cookie sheet, leaving 3 inches between each mound. Bake 5-6 minutes, or until you notice the cookies starting to brown on the bottom edges. Immediately remove to cool for 2 minutes before transferring to a plate or rack to cool further.
  2. Makes 28-30 crispy, gooey cookies.