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Photo: Randy Mayor; Stylist: Cindy Barr Photo by: Photo: Randy Mayor; Stylist: Cindy Barr

Giant Chocolate Chunk Cookies

"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.

Cooking Light JUNE 2009

  • Yield: 6 cookies (serving size: 1 cookie)

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.

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
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Giant Chocolate Chunk Cookies recipe

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