Traditional Chocolate Chip Cookies

Yield: 48 cookies. approx. 132 cal.
You will need:
1cup butter

1cup packed brown sugar
1/2cup granulated sugar

2 eggs

1 tbsp vanilla

2 1/3cups AP (all purpose) flour

1tsp baking soda
1/2 tsp salt 2cups semi-sweet chocolate chipsOptional:1 cup chopped walnut halves or pecansMethod:

1. Cream butter and sugars
2. Add eggs and vanilla
3. Sift dry ingredients together
4. Preheat oven to 375oF
5. Add dry ingredients to wet mixture

6. Add mix-ins

7. Drop in tablespoonfuls on to prepared cookie sheet lined with parchment paper. With fork, flatten to 1 cm thickness.
8. Bake for 8-9 mins, rotating pans throughout baking.
9. Let cool for 5 mins. Remove from cookie sheet on to cooling rack.
Can be stored in airtight container in between layers of waxed paper for up to 5 days at room temperature, or can be frozen for up to 2 weeks.


Dark and Dangerous Triple Chocolate Cookies

Yield: 48 cookies. approx. 120 cal.

 You will need:
1cup butter
1/2cup packed brown sugar
1cup granulated sugar
2 eggs
1 tsp vanilla
2cups AP (all purpose) flour
1/2cup cocoa powder
1tsp baking soda
1/4 tsp salt
1cup semi-sweet chocolate chips
1cup white chocolate or milk chocolate chips
Method:
1. Cream butter and sugars
2. Add eggs and vanilla
3. Sift dry ingredients together
4. Preheat oven to 350oF
5. Add dry ingredients to wet mixture
6. Add mix-ins
7. Drop in tablespoonfuls on to prepared cookie sheet lined with parchment paper about 2 inches apart.
8. Bake for 12 mins, rotating pans throughout baking. The cookie should be firm to the touch and no longer glossy.
9. Let cool for 5 mins. Remove from cookie sheet on to cooling rack.
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