RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6145
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| Recipe Name: |
Double Chocolate Chip Cookies - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
7.00
Minutes |
Number of Servings: |
36 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
36 |
| Cooking Time: |
12.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.12
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
I use Ghiradelli Double Chocolate Chips or Bittersweet Chips instead of milk chocolate chips when I can find them
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Ingredients:
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Directions:
Heat oven to 375 degrees. Sift flour with baking soda and salt; set aside. In a large mixer bowl, cream butter with sugars on medium speed for about 2 minutes until mixed well. Add eggs, one at a time until well mixed; add vanilla . Gradually add the flour mixture with the mixer on low. Once incorporated completely, stir in the chocolate chips and nuts by hand.
Drop by large tablespoon onto ungreased cookie sheet, lined with parchment paper. Bake for 9 to 12 minutes until lightly browned. Remove from oven and move cookies to wire racks to cool. |
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| Nutrition per Serving: |
| Calories: |
190 |
Total Carbs: |
20.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
15.1 |
Fat: |
10.9 |
Protein: |
2.10 |
| Fiber: |
0.53 |
Sodium: |
66.41 |
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