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Chocolate Chip Cookies Recipe
Chocolate Chip Cookies Recipe photo by Taste of Home

Chocolate Chip Cookies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:66 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 66 servings

Ingredients

  • 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

Nutritional Facts

One cookie equals 87 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 97 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch.

Directions

  1. 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.
  2. 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

Nutritional Facts

One cookie equals 87 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 97 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch.

Reviews for Chocolate Chip Cookies

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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3 Star
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MY REVIEW
Reviewed Aug. 27, 2014

"I made half this recipe and must have made the cookies slightly too big because I only got 28 cookies. I baked them for 8-8.5 minutes which resulted in a cookie with light brown edges, a golden bottom, and a gooey center. The cookies taste quite good this way as long as you like gooey cookies, but they were very thin to the point that you can pin point where each chocolate chip is located. I would have liked to have cooked them a little longer, but if I had I fear the edges would have been too crispy for me. If I were to make them again, I would cut the baking soda in half and add an equal amount of baking powder, decrease the granulated sugar to 1/2 cup and increase the brown sugar to 1.5 cups and maybe even chill the dough for a few hours before baking to see if the cookies would be any thicker."

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