KitchenAid 400 Chocolate Chip Cookies, Macadamia Chocolate Chunk Cookies, Cup 235 ml brown sugar

Chocolate Chip Cookies

1cup (235 ml) granulated sugar

1cup (235 ml) brown sugar

1cup (235 ml) butter or margarine, softened

2eggs

11⁄2 teaspoons (7 ml) vanilla

1teaspoon (5 ml) baking soda

1 teaspoon (5 ml) salt

3cups (710 ml) all-purpose flour

12ounces (340 g) semi-sweet chocolate chips

Place sugars, butter, eggs, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl.

Turn to STIR Speed. Gradually add baking soda, salt, and flour to sugar mixture and mix about 2 minutes. Turn to Speed 2 and mix about 30 seconds. Stop mixer and scrape bowl. Add chocolate chips. Turn to STIR Speed and mix about 15 seconds.

Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches (5-cm) apart. Bake at 375°F (191°C) for 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks.

Yield: 54 servings (1 cookie per serving).

Per serving: About 117 cal, 1 g pro, 17 g carb, 5 g fat, 8 mg chol, 106 mg sod.

VARIATIONS

Macadamia Chocolate Chunk Cookies

Decrease granulated sugar to 3⁄4 cup (175 ml). Decrease flour to 21⁄4 cups (535 ml). Add 1⁄2 cup

(120 ml) unsweetened cocoa powder with the flour. Follow mixing directions above. Omit chocolate chips. Turn to STIR Speed. Add 1 package (8 oz. [225 g]) semi-sweet baking chocolate, cut into small chunks, and 1 jar (31⁄2 oz. [100 g]) macadamia nuts, coarsely chopped. Mix just until blended. Bake at 325°F (163°C) for 12 to 13 minutes, or until edges are set. Do not overbake. Cool on baking sheet about 1 minute. Cool completely on wire racks.

Yield: 48 servings (1 cookie per serving.)

Per serving: About 125 cal, 2 g pro, 16 g carb, 7 g fat, 9 mg chol, 107 mg sod.

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