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Giant Chocolate Chunk Cookies

Photo: Randy Mayor; Stylist: Cindy Barr
Yield 6 cookies (serving size: 1 cookie)
"My grandkids love these cookies because they're nice and big, with lots of chocolate chips. They're easy to freeze—just wrap individually in heavy-duty plastic wrap, and store in a zip-top bag." —Marie Rizzio, Interlochen, Mich.

Ingredients

  • 5 ounces all-purpose flour (about 1 cup plus 2 tablespoons)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 1/4 cup semisweet chocolate chips
  • Cooking spray

Nutrition Information

  • calories 279
  • fat 9.7 g
  • satfat 6 g
  • monofat 2.7 g
  • polyfat 0.4 g
  • protein 4 g
  • carbohydrate 44.8 g
  • fiber 1 g
  • cholesterol 20 mg
  • iron 1.6 mg
  • sodium 281 mg
  • calcium 16 mg

How to Make It

  1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, soda, and salt in a small bowl; stir with a whisk.

  2. Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg whites; beat well. Add flour mixture; beat at low speed until well blended. Stir in chocolate chips. Cover and refrigerate 1 hour or until firm.

  3. Preheat oven to 350°.

  4. Divide dough into 6 equal portions; place dough portions 2 inches apart on a baking sheet coated with cooking spray. Bake at 350° for 14 minutes or until golden brown. Cool 2 minutes on pan; cool on a wire rack.