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Chocolate Chip Cookies
7 cup granulated sugar
7 cup brown sugar
7 cup butter or
marLqarine, softened
2 eggs
7_ teaspoons vanilla
7 teaspoon baking
soda
7 teaspoon salt
3 cups all-purpose
flour
72 ounces semi-sweet
chocolate ch@s
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 apart. Bake at 375°F 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 s/4cup. Decrease flour
to 21/4cups. Add Y_cup unsweetened cocoa powder
with the flour. Follow mixing directions above. Omit
chocolate chips. Turn to STIR Speed. Add 1 package
(8 oz.) semi-sweet baking chocolate, cut into small
chunks, and 1jar (3Y_oz.) macadamia nuts, coarsely
chopped. Mix just until blended. Bake at 325°F 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.
Cookies for the Freezer
Double the ingredients and prepare in 6 quart 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).
41
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