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Chocolate Chip Cookies
1 cup (250 mL)
granulated sugar
1 cup (250 mL)
brown sugar
1 cup (250 mL) butter
or margarine,
softened
2 eggs
1
1
⁄2 tsp (7 mL) vanilla
1 tsp (5 mL) baking
soda
1 tsp (5 mL) salt
3 cups ( 750 mL)
all-purpose flour
12 oz (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 2
1
⁄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
(3
1
⁄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).