Tuesday, October 20, 2009

Chocolate Chip Cookies (& variants)

Chocolate Chip Cookies


¾ cup granulated sugar
¾ cup packed brown sugar
1 cup butter or stick margarine, softened*
1 teaspoon vanilla
1 large egg
2 ¼ cups all-purpose flour**
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped nuts
1 bag (12 ounces) semisweet chocolate chips (2 cups)

* Spreads with at least 65% vegetable oil can be used
** If using self-rising flour, omit baking soda and salt.
Lighter chocolate Chip Cookies: For 4 grams of fat and 90 calories per serving, decrease butter ¾ cup and omit nuts. Substitute 1 cup miniature chocolate chips for the 12-ounce bag of chocolate chips


1. Heat oven to 375°

2. Beat sugars, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Sift in flour, baking soda and salt (dough can be stiff).

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until light brown (centers will be sort). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts:
1 Cookie: Calories 135 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 5mg; Carbohydrate 16g (Dietary Fiber 1g); Protein 1g % Daily Value: Vitamin A 4%; Vitamin C 0% Calcium 2%; Iron 0% Diet Exchanges: 1 Starch, 1 Fat.


Cinnamon and Nutmeg Chocolate Chip Cookies: With the flour mixture add ½ teaspoon Cinnamon and ½ teaspoon Nutmeg. You will also want to double or triple the vanilla. Where I got this one they had the Cinnamon doubled but I found this to be a delicious combination. I think I tripled or more the vanilla as well. And i thought that the 2 cups of chocolate chips was maybe too maybe try using 1 cup or 1 1/2 cup of the chips.

Candy Cookies: Substitute 2 cups candy-coated chocolate candies for the chocolate chips.

Chocolate Chip Cookie Bars: Press dough in ungreased rectangular pan, 13 x 9 x 2 inches. Bake 15 to 20 minutes or until golden brown. Cool in pan on wire rack. 48 bars.

Jumbo Chocolate Chip Cookies: Drop by ¼ cup full that would be about right. 3 inches about on ungreased cookie sheet. Bake 12 to 15 minutes. Cool a minute or two. 1 ½ dozen cookies.

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