Chocolate Chip Cookies
1cup (250 mL) granulated sugar
1cup (250 mL) brown sugar
1cup (250 mL) butter or margarine, softened
2 eggs
11⁄2 tsp (7 mL) vanilla
1tsp (5 mL) baking soda
1tsp (5 mL) salt
3cups ( 750 mL)
12oz (360 g) semisweet 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" (5 cm) apart. Bake at 375°F (190°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 protein, 17 g carb, 5 g fat, 8 mg chol, 106 mg sodium.
VARIATIONS
Macadamia Chocolate Chunk Cookies
Decrease granulated sugar to 3⁄4 cup (175 mL). Decrease flour to 21⁄4 cups (550 mL). Add 1⁄2 cup (125 mL) unsweetened cocoa powder with the flour. Follow mixing directions above. Omit chocolate chips. Turn to STIR Speed. Add 1 package (8 oz [250 g]) semisweet 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 (160°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 protein, 16 g carb, 7 g fat, 9 mg chol, 107 mg sodium.
Cookies for the Freezer
Double the ingredients and prepare in 6 qt
(5.68 L) mixer bowl. Enjoy some now and freeze the rest.
Yield: 108 servings for Chocolate Chip cookies or 96 servings for Macadamia Chocolate Chunk Cookies (1 cookie per serving).
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