Chocolate Chip Cookie2012-05-09
- Yield : About 42 3-inch cookies
- Servings : 42
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 60m
This information is per serving.
Calories from Fat80
Serving Size1 cookie (33g)
Chocolate chip cookies are one of the most popular cookies in the United States and the most popular homemade cookie. It is so popular, prepared chocolate chip cookie dough is available at most grocers. But the prepared dough available today is not your mother or grandmothers cookie dough.
Like most prepared foods, artificial flavors and oil replace real vanilla extract and butter. You can make homemade chocolate chip cookies using margarine or shortening which are both made from vegetable oil. And, you can buy and use artificial vanilla. Also, most prepared chocolate chip cookie doughs do not have nuts. You can omit the nuts in this recipe if desired. If you do subtract 20 calories per cookie.
You do not need any fancy equipment or a stand mixer to make this recipe. An inexpensive hand mixer does the job nicely and provides more control than a food processor.
If you have never baked a batch of chocolate chip cookies, you may never go back to store bought cookies after experiencing the taste and texture of homemade cookies.
Margarine can be substituted for butter. Only use full fat margarine not spreads containing 60 percent oil or less. Avoid stick (solid) margarine that can have up to 6 gram of trans fat per tablespoon (14 g).
Butter has some naturally occurring trans fat, but there have been no conclusive studies about the effects of natural trans fat on humans.
To reduce saturated fat, you can use 4-ounces each of butter and margarine or shortening.
For whole chocolate chips on top of the cookies, save about 1/2 cup of chips and apply 4 to 6 chips by hand to each cookie prior to baking.
Other Cookie Recipes
Recipe updated: August 21, 2017
- 8 oz (225 g) butter or margarine
- 1 cup (200 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 1/2 cups (335 g) all purpose flour
- 1 teaspoon (5 ml) baking soda
- 1.5 teaspoons (7.5 ml) pure vanilla extract
- 1 cup (120 g) chopped walnuts
- 2 cups (360 g) semi-sweet chocolate chips
- Non-stick cooking spray or parchment paper
Method of Preparation
In a large bowl or stand mixer, combine sugar and margarine and beat until light and fluffy.
Combine flour and baking soda in a bowl. There is no need to sift the flour.
Add eggs and vanilla to sugar and beat on medium speed until fluffy.
Add flour. Beat on low or combine by hand until well combined.
Add walnuts. Beat for a few seconds. Add chocolate chips. Beat 5 to 10 seconds.
Preheat oven to 375°F (190°C). Lightly spray 3 12x18 baking sheets with cooking spray or line with parchment paper.
Using a teaspoon, drop a heaping spoons of dough onto the baking sheet. Leave about 2 inches between cookies.
Bake 10 minutes or until lightly browned. When using a conventional oven, after 5 minutes swap the upper and lower baking sheets for even baking. Omit this step for convection ovens.