Rating: 3.5 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

"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.

Marie Rizzio, Interlochen, Michigan
Recipe by Cooking Light June 2009

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Credit: Randy Mayor; Stylist: Cindy Barr

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

279 calories; fat 9.7g; saturated fat 6g; mono fat 2.7g; poly fat 0.4g; protein 4g; carbohydrates 44.8g; fiber 1g; cholesterol 20mg; iron 1.6mg; sodium 281mg; calcium 16mg.
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