Best big fat chewy chocolate chip cookies
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 143.8
- Total Fat: 7.3 g
- Cholesterol: 23.6 mg
- Sodium: 78.8 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 0.2 g
- Protein: 1.7 g
View full nutritional breakdown of Best big fat chewy chocolate chip cookies calories by ingredient
Introduction
These say to make 1/4 cup size cookies, but i just used 1 inch balls. These say to make 1/4 cup size cookies, but i just used 1 inch balls.Number of Servings: 40
Ingredients
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2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Directions
1. Preheat the oven to 325°F. Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
4. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Number of Servings: 40
Recipe submitted by SparkPeople user KRISTAHUGHES1.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
4. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Number of Servings: 40
Recipe submitted by SparkPeople user KRISTAHUGHES1.
Member Ratings For This Recipe
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