Giant Chocolate Chunk Cookies

Giant Chocolate Chunk Cookies Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
"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.

Yield:

6 cookies (serving size: 1 cookie)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Marie Rizzio, Interlochen, Michigan,

June 2009
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