Chocolate Chip Cookies II
There’s nothing like a freshly-baked chocolate chip cookie. This recipe for Chocolate Chip Cookies II yields a soft, chewy cookie that is packed with chocolate flavor. The key to getting the perfect texture is to use butter that is softened, but not melted. And be sure to use good quality chocolate chips – they make…
There’s nothing like a freshly-baked chocolate chip cookie. This recipe for Chocolate Chip Cookies II yields a soft, chewy cookie that is packed with chocolate flavor. The key to getting the perfect texture is to use butter that is softened, but not melted. And be sure to use good quality chocolate chips – they make all the difference!
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt, optional and to taste
- 12 ounces semisweet chocolate chips (I used Nestle Toll House Premier White Morsels)
Instructions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the sugar, brown sugar, and eggs until creamy.
3. Melt the butter or margarine in a saucepan over low heat and mix into the sugar along with the vanilla.
4. Combine the flour and baking soda; stir into the batter until it becomes dough. Mix in chocolate chips according to desired amount5. Drop by teaspoonfuls about 2 inches apart on ungreased cookie sheets..
6. Bake in preheated oven for 5 to 7 minutes, until browned at edges
Nutrition Facts
- Calories: 107.3
- Fat: 5.9 g
- Cholesterol: 22.8 mg
- Sodium: 66.4 mg
- Potassium: 51.1 mg
- Carbohydrates: 12 g
- Fiber: 0.7 g
- Sugar 8g
- Protein 1g
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