Nutritional Info

Nutrition Facts

Serving Size 1 (21g)

Calories 111
Calories from Fat 65 (58%)
Amount Per Serving %DIV
Total Fat 7.2g 11%
Saturated Fat 3.4g 17%
Monounsaturated Fat 2.8g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 2.6mg 1%
Sodium 28.2mg 1%
Potassium 44.8mg 1%
Total Carbohydrate 11.1g 4%
Dietary Fiber 0.8g 3%
Sugars 5.8g
Protein 1.1g 2%

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Recipe Description
Nothin' said lovin' like a tin of chocolate chip cookies. You can substitute white chocolate chips, if you prefer.
Prep time
20 min
Cook time
9 min
Ready In
29 min

Ingredients

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Serves To:USMetric
2 1/4 Cup(c)  all purpose flour
1 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  salt
1 Cup(c)  solid vegetable shortening
1 Cup(c)  light brown sugar, packed
1 Teaspoon(t)  pure vanilla extract
1 1/2 Teaspoon(t)  whole milk
2   large eggs
24 Ounce(oz)  semisweet chocolate chips

Preparation

Preheat the oven to 375° F. Sift the flour, baking soda and salt together into a bowl, and set it aside. Beat the shortening, brown sugar, vanilla and milk with an electric mixer on medium-low speed just until combined, about 30 seconds. Beat in the eggs, one at a time, scraping the bowl as necessary, until combined. Reduce the speed to low and add the flour mixture, a little at a time, just until blended. Stir in the chocolate chips. Drop the dough by heaping teaspoonfuls, spacing them about 1 inch apart, onto ungreased baking sheets. Bake, two sheets at a time, on the bottom third and top third oven racks, rotating the sheets from top to bottom and front to back halfway through, until the cookies are brown around the edges, about 9 minutes. (Watch that the bottoms don't burn.) Let the cookies cool on the baking sheet set on a wire rack until they can be easily lifted, 1 to 2 minutes. Then transfer them to the rack and let them cool completely. Repeat with the remaining dough.

Additional notes

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