Chocolate Chip Cookies
Total TimePrep: 15 min. Bake: 10 min./batch
- 1/2 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 Nellie’s Free Range 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.
Nutrition Facts1 each: 87 calories, 3g fat (2g saturated fat), 10mg cholesterol, 97mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch.
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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