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Chocolate Chip Cookies |
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Serves: 36 Print this RecipePrep Time: 40 minutes - Yield: 3 dozen cookies 3/4 cup firmly packed brown sugar 1/2 cup sugar 1/2 cup margarine or butter, softened 1/2 cup shortening 1 1/2 teaspoons vanilla extract 1 egg 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 (6-ounce) package (1 cup) semisweet chocolate chips 1/2 cup chopped nuts or shelled sunflower seeds, if desired 1. Heat oven to 375°F. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy. Add vanilla and egg; blend well. 2. Add flour, baking soda and salt; mix well. Stir in chocolate chips and nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. 3. Bake at 375°F. for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. High Altitude (above 3500 feet): No change. Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 140 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 5 mg 2% * Sodium: 100 mg 4% * Total Carbohydrate: 15 g 5% * Dietary Fiber: 1 g 2% * Sugars: 10 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 1 1/2 Fat or 1 Carbohydrate, 1 1/2 Fat Variations Chocolate Chip Cookie Bars: Spread dough in ungreased 13x9-inch pan. Bake at 375°F. for 15 to 25 minutes or until light golden brown. Cool completely. Cut into bars. Yield: 36 bars Chocolate Chip-Ice Cream Cookiewiches: Drop dough by heaping teaspoonfuls 3 inches apart onto ungreased cookie sheets. Bake at 375°F. for 9 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. To assemble each cookiewich, place scoop of favorite flavor ice cream on bottom side of 1 cookie; flatten ice cream slightly. Place another cookie, bottom side down, on top of ice cream. Gently press cookies together in center to form ice cream sandwich. Quickly wrap in foil. Freeze. Yield: 12 cookiewiches Chocolate-Chocolate Chip Cookies: Use 1 cup margarine or butter; omit shortening. Decrease vanilla to 1 teaspoon. Add 1/4 cup unsweetened cocoa with flour. Drop dough by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375°F. for 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets. Yield: 4 dozen cookies Chocolate Chunk Cookies: Substitute 8 oz. coarsely chopped semisweet chocolate for chocolate chips. Drop dough by tablespoonfuls 3 inches apart onto ungreased cookie sheets. Bake at 375°F. for 9 to 12 minutes or until light golden brown. Immediately remove from cookie sheets. Yield: 3 dozen cookies Jumbo Candy Cookies: Omit 1/2 cup sugar and 1 cup semisweet chocolate chips, increase vanilla to 2 teaspoons. Stir 1 cup candy-coated chocolate pieces into dough. If necessary, refrigerate dough for easier handling. Shape dough into 2-inch balls. Place 4 inches apart on ungreased cookie sheets. Press an additional 1/2 cup candy-coated chocolate pieces into balls to decorate tops of cookies. Bake at 350°F. for 15 to 20 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Yield: 14 cookies Maxi Chippers: For each cookie, use 1/3 cup of dough; place 4 inches apart on ungreased cookie sheets. Bake at 375°F. for 12 to 18 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Yield: 10 cookies Mini Chippers: Drop dough by 1/2 teaspoonfuls 1 inch apart onto ungreased cookie sheets. Bake at 375°F. for 5 to 7 minutes or until light golden brown. Immediately remove from cookie sheets. Yield: 12 1/2 dozen cookies See Cook's Note: Tips for Making Drop Cookies This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Double Chocolate Chip Cookies German Chocolate Cake Mix Cookies Oatmeal Raisin Cookies Giant Confetti Oatmeal Cookies Coconut Macaroons Frosted Maple Walnut Cookies Peanut Butter Cookies No-Roll Sugar Cookies Stamped Shortbread Cookies Crisp Chocolate Snaps Whole Wheat Sugar Cookies Ginger Snaps Funfetti Cookies Mexican Wedding Cakes Snickerdoodles Peanut Blossoms Ginger Butter Cookies Fudgy Bonbons Thumbprints Cherry Winks Split Seconds Double Chocolate-Orange Biscotti Lemon-Glazed Cashew Shortbread Rolled Sugar Cookies Date-Filled Whole Wheat Cookies Ginger Cookie Cutouts Basic Refrigerator Cookies Spritz Cookies Pumpkin Bars Chocolate Cherry Bars Whole Wheat Zucchini Bars Rocky Road Fudge Bars Chocolate Caramel Layer Bars Maple Walnut Bars Oatmeal Carmelitas Homemade Chewy Granola Bars Sunburst Lemon Bars Quick Cranberry-Orange Bars Double Date Bars Cinnamon Toffee Bars Salted Peanut Chews Cashew Caramel Brownies Gourmet Mint Brownies Espresso Brownies Pecan Blondies with Browned Butter Frosting Fudgy Brownies Pecan Toffee Squares Divinity Candy-Coated Pretzels Cherry Almond Bark Penuche Old-Fashioned Caramels Quick Fondant Cherry Almond Fondant Classic Neapolitan Fondant Slices Taffy Holiday Peppermints Cashew Clusters Microwave Peanut Brittle Kahlua Cream Truffles Sugared `n Spiced Nuts Maple Nut Goodie Bars Caramel Corn Candy and Popcorn Balls Sherried Pecan Pralines Triple Chocolate Fudge Vanilla Fudge Cook's Note: Storing Cookies Cook's Note: Tips for Making Drop Cookies Cook's Note: Arranging and Baking the Batch Cook's Note: A Bit About Shortenings Cook's Note: Storing Nuts Cook's Note: Testing for Doneness Cook's Note: Greasing the Pan When the Cookie Crumbles Cook's Note: Cookie Sheets Cook's Note: Melting Chocolate Cook's Note: Mailing Cookies Cook's Note: Tips for Shaping Cookies Cook's Note: Tips for Making Refrigerator Cookies Cook's Note: Cookie Presses Cook's Note: Cooling Cookies Cook's Note: Tips for Making Bar Cookies Cook's Note: Melting Chocolate in the Microwave Cook's Note: How to Cut Bars and Candies Perfectly Cook's Note: Tips for Making Candy Cook's Note: Testing a Candy Thermometer Cook's Note: Butter Makes Better Candy Candy-Cooking Stages High Altitude Candy Cooking Rocky Road Fudge Bars Frosting |
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