Chocolate Chip Cookies
This recipe makes 48 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 132132 cal |
| pro | 1 g1g pro |
| total fat | 8 g8g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 15 g15g carb |
| fibre | 1 g1g fibre |
| chol | 14 mg14mg chol |
| sodium | 72 mg72mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 22 vit A |
| folate | 44 folate |
Here's one fine cookie recipe with lots of variations to ensure that you never tire of this ever-popular treat.
Ingredients
- 1 cup butter 1 cup butter
- 1 cup packed brown sugar 1 cup packed brown sugar
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 2 eggs 2 eggs
- 1 tbsp vanilla 1 tbsp vanilla
- 2-1/3 cups all-purpose flour 2-1/3 cups all-purpose flour
- 1 tsp baking soda 1 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 2 cups semisweet chocolate chips 2 cups semisweet chocolate chips
- 1 cup chopped walnut halves 1 cup chopped walnut halves or pecans
Preparation
In bowl, beat together butter and brown and granulated sugars until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking soda and salt ; stir into butter mixture. Stir in chocolate chips and walnuts.
Drop by rounded tablespoonfuls (15 mL), 2 inches (5 cm) apart, onto prepared baking sheets. With fork, flatten to 1/2-inch (1 cm) thickness. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until edges are golden and centres are still slightly underbaked, 8 to 9 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Additional information : Variations
Reverse Chocolate Chip Cookies: Substitute cocoa powder for 1/3 cup (75 mL) of the flour, sifting with flour before adding to dough. Use white chocolate chips or 6 oz (175 g) white chocolate, chopped, instead of semisweet chocolate chips. Bake as directed.
Sour Cherry Chocolate Chunk Cookies: Replace chocolate chips and walnuts with 6 oz (175 g) bittersweet chocolate, chopped, and 3/4 cup (175 mL) dried sour cherries. Bake as directed.
Hazelnut Chocolate Chip Bars: Reduce flour to 2 cups (500 mL). Replace chocolate chips and walnuts with 1-1/2 cups (375 mL) each jumbo chocolate chips and hazelnuts, toasted, skinned and chopped. Chill dough for 15 minutes. Press into parchment paper–lined 15- x 10-inch (40 x 25 cm) rimmed baking sheet; bake until just firm to touch in centre, 18 to 20 minutes. Cut into bars while still warm.
Source : Canadian Living Magazine: October 2008
- Keywords : Dessert; Bake; Chocolate; Walnuts; Kid-Friendly; 200 calories;
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