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.
Giant Chocolate Chunk Cookies
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 279
- Fat: 9.7g
- Saturated fat: 6g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.4g
- Protein: 4g
- Carbohydrate: 44.8g
- Fiber: 1g
- Cholesterol: 20mg
- Iron: 1.6mg
- Sodium: 281mg
- Calcium: 16mg
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.
Giant Chocolate Chunk Cookies Recipe at a Glance
- COURSE: Desserts, Cookies
- CONVENIENCE: Entertaining, Freezable, Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
More Recipes for Desserts
-
Dark Chocolate Chunk Cookies
Southern Living -
Giant Chocolate Malt Cookie
Gooseberry Patch
advertisement
Indulge your cravings!
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy