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Cook'n with Betty Crocker 
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Chocolate Chip Cookies |
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Serves: 48 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chocolate Chip Cookies recipe on the web!!Prep: 10 min; Bake: 8 to 10 min per sheet; Cool: 2 min ___ cup granulated sugar ___ cup packed brown sugar _ cup butter or stick margarine, softened 1 teaspoon vanilla extract _ large egg _ 1/4 cups all-purpose flour _ teaspoon baking soda ___ teaspoon salt _ cup coarsely chopped nuts _ (12-ounce) bag semisweet chocolate chips (2 cups) 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. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. 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 soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack. *Spreads with at least 65% vegetable oil can be used. **If using self-rising flour, omit baking soda and salt. NUTRITION FACTS: 1 Cookie Calories 135 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 5mg; Sodium 105mg; 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 Lighter Chocolate Chip Cookies: For 4 grams of fat and 90 calories per serving, decrease butter to 3/4 cup and omit nuts. Substitute 1 cup miniature chocolate chips for the 12-ounce bag of chocolate chips. Candy Cookies: Substitute 2 cups candy-coated chocolate candies for the chocolate chips. Chocolate Chip 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 dough by 1/4 cupfuls or #16 cookie/ice-cream scoop about 3 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until edges are set (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack. 1 1/2 dozen cookies. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Chocolate Brownies Cream Cheese Brownies Cream Cheese Filling Toffee Bars Lemon Bars Pumpkin-Spice Bars Cream Cheese Frosting Date Bars Chocolate Chip Cookies Outrageous Double Chocolate-White Chocolate Chunk Cookies Chocolate Drop Cookies White Chocolate Chunk Macadamia Cookies Oatmeal-Raisin Cookies Soft Molasses Cookies Coconut Cream Macaroons Granola Cookies Chocolate-Oatmeal Chewies Chocolate Crinkles Peanut Butter Cookies Gingersnaps Snickerdoodles Russian Tea Cakes Thumbprint Cookies Shortbread Cookies Soft No-Roll Sugar Cookies Banana-Chocolate Chip Biscotti Brown Sugar Refrigerator Cookies Buttery Spritz Chocolaty Meringue Sugar Cookies Gingerbread Cookies CANDY BASICS Luscious Chocolate Truffles Chocolate Fudge Super Easy Fudge Toffee Caramels STORING CANDY Pralines Peanut Brittle Crunchy Peanut Clusters Divinity COOKIE AND BAR BASICS LEARN WITH BETTY--DIFFERENCES IN CHOCOLATE CHIP COOKIES LEARN WITH BETTY--SOFTENING BUTTER HOW TO TEST CANDY Bourbon Balls |
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