Chocolate Chip Cookies
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Here's one fine cookie recipe with lots of variations to ensure that you never tire of this ?-popular treat.
Servings: 48 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 132 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 14 mg |
| sodium | 72 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 2% |
| folate | 4% |
Suggested Recipes
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1 cup (250 mL) butter
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) granulated sugar
2 eggs
1 tbsp (15 mL) vanilla
2-1/3 cups (575 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) semisweet chocolate chips
1 cup (250 mL) chopped walnut halves or pecans
Preparation:
Line 2 rimless baking sheets with parchment paper or grease; set aside.
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.)
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.
Tags:
Cookies-Bars-Squares; Cheese/Other Dairy; Sugar/Sweets; Eggs; Grains; Chocolate; Nuts;
Source
Canadian Living Magazine: October 2008
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