As a high school home economics teacher, I like coming up with a trimmed-down snacks for my class to try. The kids think these cookies deserve an A+. —Linda Todd of Coldwater, Michigan
- 1/2 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1/2 cup egg substitute
- 1/4 cup corn syrup
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1-1/4 cups semisweet chocolate chips
- In a bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in the egg substitute, corn syrup and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips.
- Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until lightly browned. Immediately remove to wire racks to cool. Yield: 5-1/2 dozen.
Originally published as Chocolate Chip Cookies in Light & Tasty April/May 2001, p29
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