Prep Time:20 min
Cook Time:15 min
Ice cream scooper (#20 disher, to be exact)
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (646g)|
|Recipe Makes: 2 1/2 Dozen|
|Calories from Fat: 876 (33%)|
|Amt Per Serving||% DV|
|Total Fat 97.3g||130 %|
|Saturated Fat 59.6g||298 %|
|Monounsaturated Fat 26.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 281.2mg||87 %|
|Sodium 2476.5mg||85 %|
|Potassium 591.4mg||16 %|
|Total Carbohydrate 453.7g||133 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 446.7g|
|Protein 18.1g||26 %|
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: 2681
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