Serves: 48
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.
This Chocolate Chip Cookies recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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