Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Chocolate Chunk Cookies
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- Level: Easy
- Yield: about 2 Dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 228
- Total Fat
- 12 g
- Saturated Fat
- 8 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 28 mg
- Sodium
- 20 mg
- Level: Easy
- Yield: about 2 Dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 228
- Total Fat
- 12 g
- Saturated Fat
- 8 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 28 mg
- Sodium
- 20 mg
Ingredients
Directions
- Preheat oven to 350 degrees F. In a bowl sift the flour and baking soda. In a large bowl with an electric mixer cream butter with sugars until fluffy; add vanilla and mix well. Beat in egg and cream. On low speed gradually add flour mixture in 3 batches, heating until combined well. Stir in chocolate chips. Drop by heaping tablespoonfuls onto greased cookie sheets; flatten cookies slightly with back of a fork. Bake 12 to 13 minutes or until the edges are golden, (cookies will still feel soft). Cool for 2 minutes on cookie sheets, then remove to wire racks to cool completely.;
