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43
Chocolate Chip Cookies
1 cup granulated
sugar
1 cup brown sugar
1 cup butter or
margarine,
softened
2 eggs
1
1
⁄2 teaspoons vanilla
1 teaspoon baking
soda
1 teaspoon salt
3 cups all-purpose
flour
12 ounces 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" 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 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. Decrease
flour to 2
1
⁄4 cups. Add
1
⁄2 cup unsweetened cocoa
powder with the flour. Follow mixing directions
above. Omit chocolate chips. Turn to STIR Speed.
Add 1 package (8 oz) semisweet baking
chocolate, cut into small chunks, and 1 jar
(3
1
⁄2 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 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 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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