KITCHENAID 400 - Manual (Page 46)

44
1 cup granulated
sugar
1 cup brown sugar
1 cup butter or
margarine, softened
2 eggs
1 1 ⁄
2
teaspoons vanilla
1 teaspoon baking
soda
1 teaspoon salt
3 cups all-purpose
flour
12 ounces semi-sweet
chocolate chips
Place sugars, butter, eggs, and vanilla in mixer bowl.
Attach bowl and flat beater to mixer. Turn to
Speed 2 and mix about 30 seconds. Stop and
scrape bowl. Turn to Speed 4 and beat about
30 seconds. Stop and scrape bowl.
Turn to STIR Speed. Gradually add baking soda,
salt, and flour to sugar mixture and mix about
2 minutes. Turn to Speed 2 and mix about
30 seconds. Stop mixer and scrape bowl. Add
chocolate chips. Turn to STIR Speed and mix about
15 seconds.
Drop by rounded teaspoonfuls onto greased baking
sheets, about 2 inches apart. Bake at 375°F for
10 to 12 minutes. Remove from baking sheets
immediately and cool on wire racks.
Yield: 54 servings (1 cookie per serving).
Per serving: About 117 cal, 1 g pro, 17 g carb,
5 g fat, 8 mg chol, 106 mg sod.
VARIATIONS
Macadamia Chocolate Chunk Cookies
Decrease granulated sugar to 3 ⁄
4
cup. Decrease flour
to 2 1 ⁄
4
cups. Add 1 ⁄
2
cup unsweetened cocoa powder
with the flour. Follow mixing directions above. Omit
chocolate chips. Turn to STIR Speed. Add 1 package
(8 oz.) semi-sweet baking chocolate, cut into small
chunks, and 1 jar (3
1 ⁄
2
oz.) macadamia nuts, coarsely
chopped. Mix just until blended. Bake at 325°F for
12 to 13 minutes, or until edges are set. Do not
overbake. Cool on baking sheet about 1 minute.
Cool completely on wire racks.
Yield: 48 servings (1 cookie per serving.)
Per serving: About 125 cal, 2 g pro, 16 g carb,
7 g fat, 9 mg chol, 107 mg sod.
Chocolate Chip Cookies