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Chocolate Chip Cookies

 Chocolate Chip Cookies
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
66 ServingsPrep: 15 min. Bake: 10 min./batch


  • 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 McCormick® Pure 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.
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,

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Chocolate Chip Cookies (continued)

Nutritional Facts: 1 g protein. Diabetic Exchanges: 1 starch.