Preheat oven to 325. Have ready 2 nonstick cookie sheets or line 2 cookie sheets w/ parchment paper or silicone mats.
In a bowl, stir together the flour, salt, baking powder and baking soda. In the bowl of a stand mixer fitted w/ a paddle, beat the butter on medium for 5 min, or until very light and fluffy. Add the sugars and beat until well blended. Add the eggs and beat until just incorporated. Beat in the vanilla. Reduce the speed to low and beat in the flour mixture a little at a time, beating after each addition until incorporated. Remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate.
To shape the cookies, using a tablespoon, scoop out a heaping spoonful of the dough and shape into a ball. place the balls on the baking sheet, spacing them about 1 in apart.
Bake for about 15 min or until lightly browned around the edges. Remove from the oven, transfer the cookies to wire racks and let cool completely.
For chocolate cookies, replace 1 cup of the flour with dutch processed cocoa.
For a cakelike texture, replace 1 of the eggs with 2 egg yolks.
For very moist cookies, replace 5 1/2 T of the brown sugar and 1/2 c of the granulated sugar w/ an equal amount of light corn syrup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2707g)|
|Recipe Makes: Servings|
|Calories from Fat: 5645 (58%)|
|Amt Per Serving||% DV|
|Total Fat 627.3g||836 %|
|Saturated Fat 358.6g||1793 %|
|Monounsaturated Fat 187.4g|
|Polyunsanturated Fat 32.6g|
|Cholesterol 4017.3mg||1236 %|
|Sodium 5792.7mg||200 %|
|Potassium 5235.1mg||138 %|
|Total Carbohydrate 963.8g||283 %|
|Dietary Fiber 70.1g||280 %|
|Sugars, other 893.7g|
|Protein 198.4g||283 %|
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: 9795
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