The best CCCCC
Preheat the oven to 375F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
Add the vanilla, whole egg, and egg white. Beat on low speed until well combined, scraping down the sides of the bowl as needed, about 1 minute. Add flour mixture in two batches; mix until just combined. Mix in chocolate.
Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 163 | ||
Calories from Fat: 83 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 19.4mg | 6 % | |
Sodium 88.3mg | 3 % | |
Potassium 60.4mg | 2 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 19.2g | ||
Protein 1.9g | 3 % | |
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: 163
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