Jen's Healthier Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 66
Ingredients
2 1/4 cups whole wheat pastry flour1 tsp baking soda1 tsp salt1 1/2 sticks salted butter (12 TBS), softened1/2 cup granulated sugar1/2 cup unpacked brown sugar1 tsp vanilla2 eggs2 cups bittersweet or semisweet chocolate chips
1. preheat oven to 375.
2. Cover 2 baking sheets with parchment paper or silicon baking sheet - you can reuse this for all the cookies.
3. Beat together butter, sugars and vanilla until smooth and fluffy.
4. Beat in the eggs, one at a time.
5. In a separate bowl mix the flour, baking soda and salt.
6. Blend in the flour a bit at a time until dough is well-blended.
7. Stir in chips by hand.
8. Drop by teaspoonfuls onto cookie sheets (I use a small scoop for this to get even cookies).
9. Bake for 9 - 11 minutes until brownish on the edges.
10. Let cool on sheets on a cooling rack for 2 minutes.
11. Remove from sheets and let cookies continue to cool.
Makes 5 1/2 dozen cookies. Each serving is one cookie.
Number of Servings: 66
Recipe submitted by SparkPeople user JENSHAINES.
2. Cover 2 baking sheets with parchment paper or silicon baking sheet - you can reuse this for all the cookies.
3. Beat together butter, sugars and vanilla until smooth and fluffy.
4. Beat in the eggs, one at a time.
5. In a separate bowl mix the flour, baking soda and salt.
6. Blend in the flour a bit at a time until dough is well-blended.
7. Stir in chips by hand.
8. Drop by teaspoonfuls onto cookie sheets (I use a small scoop for this to get even cookies).
9. Bake for 9 - 11 minutes until brownish on the edges.
10. Let cool on sheets on a cooling rack for 2 minutes.
11. Remove from sheets and let cookies continue to cool.
Makes 5 1/2 dozen cookies. Each serving is one cookie.
Number of Servings: 66
Recipe submitted by SparkPeople user JENSHAINES.
Nutritional Info Amount Per Serving
- Calories: 69.0
- Total Fat: 3.8 g
- Cholesterol: 12.0 mg
- Sodium: 18.0 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 0.8 g
- Protein: 1.0 g
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