Serves: 36
Total Calories: 118
1. Heat oven to 375°F. In large bowl, combine brown sugar, sugar, margarine and shortening beat until light and fluffy. Add vanilla and egg blend well.
2. Add flour, baking soda and salt mix well. Stir in chocolate chips and nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake at 375°F. for 8 to 10 minutes or until light golden brown. Cool 1 minute remove from cookie sheets.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 140 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 5 mg 2% * Sodium: 100 mg 4% * Total Carbohydrate: 15 g 5% * Dietary Fiber: 1 g 2% * Sugars: 10 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 1 1/2 Fat or 1 Carbohydrate, 1 1/2 Fat
Variations
Chocolate Chip Cookie Bars: Spread dough in ungreased 13x9-inch pan. Bake at 375°F. for 15 to 25 minutes or until light golden brown. Cool completely. Cut into bars. Yield: 36 bars
Chocolate Chip-Ice Cream Cookiewiches: Drop dough by heaping teaspoonfuls 3 inches apart onto ungreased cookie sheets. Bake at 375°F. for 9 to 14 minutes or until light golden brown. Cool 1 minute remove from cookie sheets. Cool completely. To assemble each cookiewich, place scoop of favorite flavor ice cream on bottom side of 1 cookie flatten ice cream slightly. Place another cookie, bottom side down, on top of ice cream. Gently press cookies together in center to form ice cream sandwich. Quickly wrap in foil. Freeze. Yield: 12 cookiewiches
Chocolate-Chocolate Chip Cookies: Use 1 cup margarine or butter omit shortening. Decrease vanilla to 1 teaspoon. Add 1/4 cup unsweetened cocoa with flour. Drop dough by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375°F. for 7 to 11 minutes or until set. Cool 1 minute remove from cookie sheets. Yield: 4 dozen cookies
Chocolate Chunk Cookies: Substitute 8 oz. coarsely chopped semisweet chocolate for chocolate chips. Drop dough by tablespoonfuls 3 inches apart onto ungreased cookie sheets. Bake at 375°F. for 9 to 12 minutes or until light golden brown. Immediately remove from cookie sheets. Yield: 3 dozen cookies
Jumbo Candy Cookies: Omit 1/2 cup sugar and 1 cup semisweet chocolate chips, increase vanilla to 2 teaspoons. Stir 1 cup candy-coated chocolate pieces into dough. If necessary, refrigerate dough for easier handling. Shape dough into 2-inch balls. Place 4 inches apart on ungreased cookie sheets. Press an additional 1/2 cup candy-coated chocolate pieces into balls to decorate tops of cookies. Bake at 350°F. for 15 to 20 minutes or until light golden brown. Cool 2 minutes remove from cookie sheets. Yield: 14 cookies
Maxi Chippers: For each cookie, use 1/3 cup of dough place 4 inches apart on ungreased cookie sheets. Bake at 375°F. for 12 to 18 minutes or until light golden brown. Cool 1 minute remove from cookie sheets. Yield: 10 cookies
Mini Chippers: Drop dough by 1/2 teaspoonfuls 1 inch apart onto ungreased cookie sheets. Bake at 375°F. for 5 to 7 minutes or until light golden brown. Immediately remove from cookie sheets. Yield: 12 1/2 dozen cookies
See Cook's Note: Tips for Making Drop Cookies
This Chocolate Chip Cookies recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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