Alter Idem's Special Dark Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 228.6
- Total Fat: 11.2 g
- Cholesterol: 38.4 mg
- Sodium: 89.3 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 1.1 g
- Protein: 2.2 g
View full nutritional breakdown of Alter Idem's Special Dark Chocolate Chip Cookies calories by ingredient
Number of Servings: 24
Ingredients
-
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated white sugar
3/4 cup firmly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Hersheys Special Dark chocolate chips (I don't like a lot of chocolate.)
Note: Can add 1 cup of toasted and chopped nuts (pecans or walnuts). Not in calculations.
Directions
Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user ALTERIDEM.
In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user ALTERIDEM.