Try this Chocolate Chip Cookies recipe, or contribute your own.
Suggest a better description1. Cream the butter with the brown sugar and granulated sugar together well by hand. Beat in the egg and the vanilla.
In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
2. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp/30 mL), shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
3. Preheat the oven to 325 °F (160 °C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches (7.5 cm) between the cookies.
4. Bake for 15-17 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (44g) | ||
Recipe Makes: 1 | ||
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Calories: 63 | ||
Calories from Fat: 39 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 186.1mg | 57 % | |
Sodium 61.6mg | 2 % | |
Potassium 59mg | 2 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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