"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.
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
How to Make It
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.
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.
Preheat oven to 350°.
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.
I was not a fan of these. I'm not a huge fan of cookies in general, so that probably biases my review, but they just weren't all that good. I don't know why you need to put the batter in the fridge before you bake it. The bottoms of the cookies were nearly burnt after only about 10 minutes in the oven, and the tops were this weird cake/sponge texture. I wasn't impressed
Good base recipe. I made 10 cookies -- enough for me to have a taste and for my hubby to take to work twice. Normally I make larger batches of cookie, shape, and freeze the dough, then take out and bake as needed since there is just 2 of us now. But sometimes I want a quicker recipe, like this one....enough for 2 people without too much in leftovers. For whoever wonders what person would want a smaller sized recipe, I'm raising my hand. I know others who would as well. Not everyone has a large family....or needs a large amount of cookies or any other dessert.
I guess I don't see the point to this recipe, why would anyone want to make just 6 cookies. Who cares if they are good, 6 cookies and their gone. Seems like a lot of trouble for such a little reward. Who would share?
The cookies were overall good. The were chewy & good. I used an ice cream scoop to get the perfect sized cookie.
I rated the cookies 3 stars as it is a good recipe, but probably not worthy of a special occasion.
These were delicious! I made 9 cookies instead of 6. I also was surprised by the refrigeration step, but it really did need it. It made quite the difference in the cookie dough. Would definitely make these again as it is very easy to make and my boyfriend and I loved them.