Chocolate Chip Cookies
Add variety to your chocolate chip cookies by throwing some chopped macadamia nuts or walnuts in the batter at the same time you put in the chocolate chips. You can also vary this recipe by using white chocolate chips, or half peanut butter chips and half chocolate chips.
INGREDIENTS | YIELDS ABOUT 40 COOKIES
- 2¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoons salt
- 1 teaspoon cinnamon
- 1 cup butter, softened
- ¾ cup packed light brown sugar
- ½ cup sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 cups chocolate chips
Freezing Day
In a small bowl, mix flour, baking soda, salt, and cinnamon.
In a large mixing bowl, cream butter, brown sugar, and sugar until it becomes light and airy. Add eggs and vanilla to the butter mixture, and beat well.
Add flour to butter mixture and beat only until blended. Fold in the chocolate chips.
Drop by the heaping teaspoonful onto an ungreased cookie sheet. Bake at 375°F for 8–10 minutes.
Cool completely on a wire rack, wrap well in plastic wrap, or put in plastic container, and freeze.
Reheating Instructions
Defrost cookies at room temperature for 1–2 hours and serve at room temperature.
PER SERVING
Calories: 151 | Fat: 8g | Protein: 1g | Sodium: 112mg | Carbohydrates: 19g | Fiber: 0g
Chocolate Chip Substitutions
There is a wonderful assortment of other chips available to today's baker that can be substituted for traditional chocolate chips. Besides several varieties of chocolate chips, like white, semi-sweet, special dark, and milk chocolate, other flavors include butterscotch, peanut butter, carob, and even cherry.
