Thursday, March 15, 2012

Giant Chocolate Chunk Cookies

From: Cooking Light

5 oz all-purpose flour (about 1 cup plus 2 Tbsp)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 cup butter, softened
1 tsp vanilla extract
2 large egg whites
1/4 cup semisweet chocolate chips

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 degrees. 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.

What I did differently from the recipe:

What I'll do differently next time:
Maybe double the recipe!!

Thumbs up! These didn't really taste any different to me than most cookies but Stephen flipped over them. They had kind of a cake-like quality to them and they were really delicious. There are also freezer directions for these:

Wrap individually in heavy-duty plastic wrap and store in a zip-top plastic bag.

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