KITCHENAID 4KFP750 - Manuel (Page 54)

52
Vanilla Chocolate Chunk Cookies
1 ⁄
2
cup (120 ml) butter
or margarine,
softened
1 ⁄
3
cup (80 ml)
shortening
1 ⁄
2
cup (120 ml)
granulated sugar
1 ⁄
2
cup (120 ml) packed
brown sugar
2 eggs*
2 teaspoons (10 ml)
vanilla
1 teaspoon (5 ml)
baking soda
1 ⁄
2
teaspoon (2 ml) salt
2 cups (475 ml)
all-purpose flour
1 1 ⁄
4
cups (295 ml) white
chocolate chunks
1 1 ⁄
4
cups (295 ml) milk
chocolate chunks
Position multipurpose blade in work bowl. Add
butter, shortening, granulated sugar, and brown
sugar. Process until creamy, about 20 seconds. Add
eggs, vanilla, baking soda, and salt. Process until
well mixed, about 10 seconds. Add flour; evenly
sprinkle white and milk chocolate over flour. Pulse
6 to 8 times, 2 to 3 seconds each time, or until
mixed.
Drop by level tablespoonfuls on ungreased baking
sheets. Bake at 375ºF (191°C) for 8 to 10 minutes,
or until light golden brown. Remove to cooling
rack.
Yield: 4 dozen (1 cookie per serving).
*For chewier cookies, use only 1 egg.
Per Serving: About 110 cal, 1 g pro, 13 g carb,
6 g total fat, 3 g sat fat, 15 mg chol, 60 mg sod.