CHOCOLATE CHIP COOKIES
Homemade chocolate chip cookies are hard to resist—especially when they are perfectly soft and chewy on the inside with a golden brown, slightly crusty exterior. The secret to these gems is a combination of fresh ingredients, correct measuring and a good baking technique.
- Prep Time : 55 minutes
- Cook Time : 55 minutes
- Yield : 48 cookies
- granulated sugar - ¾ cup
- packed brown sugar - ¾ cup
- butter, softened - 1 cup
- vanilla - 1 teaspoon
- egg - 1
- all-purpose flour - 2¼ cups
- baking soda - 1 teaspoon
- salt - ½ teaspoon
- semisweet or dark chocolate chips (2 cups) - 1 bag (12 oz) (350ml)
- coarsely chopped nuts, if desired - 1 cup
1. Heat oven to 375°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and nuts.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. For perfectly sized and shaped cookies, use a #70 cookie scoop.
3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.
LIGHTER - CHOCOLATE CHIP COOKIES
For 5 grams of fat and 90 calories per serving, decrease butter to ¾ cup and omit nuts. Substitute 1 cup miniature semisweet chocolate chips for the 12-oz bag of chocolate chips.
Substitute 2 cups candy-coated chocolate candies for the chocolate chips.
CHOCOLATE CHIP BARS
Press dough into ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Cool in pan on cooling rack. Makes 48 bars.
JUMBO CHOCOLATE CHIP COOKIES
Drop dough by ¼ cupfuls or #16 cookie scoop about 3 inches apart onto ungreased cookie sheets. Bake 12 to 15 minutes or until edges are set
(centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Makes 1½ dozen cookies.
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