Soft chocolate chip cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Preheat the oven to 180 degrees celsius.
Cream the butter and sugar. In a separate bowl, sift the flour, baking soda and salt together. In yet another separate bowl, beat the eggs.
Mix all of the ingredients together and add the chocolate chips.
Try not to eat too much mixture.
Put ping pong ball-sized balls of mixture on a floured, non-stick baking tray, about 2" apart.
Bake them for about ten minutes. If you want them soft and chewy (and why wouldn't you?), they need to come out when they look ever so slightly underdone (pale gold colour).
Let the cookies cool for at least ten minutes before you eat them, or they will be slightly too soft. Any that you don't plan on eating right this minute should be stored in an airtight container.
Number of Servings: 30
Recipe submitted by SparkPeople user KERRYSPARK.
300g plain flour225g unsalted butter100g granulated sugar200g light brown sugar200g chocolate chips2 medium eggs2 tsp vanilla essence1 tsp baking soda1 tsp salt
Preheat the oven to 180 degrees celsius.
Cream the butter and sugar. In a separate bowl, sift the flour, baking soda and salt together. In yet another separate bowl, beat the eggs.
Mix all of the ingredients together and add the chocolate chips.
Try not to eat too much mixture.
Put ping pong ball-sized balls of mixture on a floured, non-stick baking tray, about 2" apart.
Bake them for about ten minutes. If you want them soft and chewy (and why wouldn't you?), they need to come out when they look ever so slightly underdone (pale gold colour).
Let the cookies cool for at least ten minutes before you eat them, or they will be slightly too soft. Any that you don't plan on eating right this minute should be stored in an airtight container.
Number of Servings: 30
Recipe submitted by SparkPeople user KERRYSPARK.
Nutritional Info Amount Per Serving
- Calories: 165.6
- Total Fat: 8.5 g
- Cholesterol: 30.1 mg
- Sodium: 94.5 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 0.5 g
- Protein: 1.9 g
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