KITCHENAID ACCOLADE 400 - Manuel (Page 42)

40
Chocolate Chip Cookies
1 cup (235 ml)
granulated sugar
1 cup (235 ml) brown
sugar
1 cup (235 ml) butter
or margarine,
softened
2 eggs
1 1 ⁄
2
teaspoons (7 ml)
vanilla
1 teaspoon (5 ml)
baking soda
1 teaspoon (5 ml) salt
3 cups (710 ml)
all-purpose flour
12 ounces (340 g)
semi-sweet
chocolate chips
Place sugars, butter, eggs, and vanilla in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Speed
2 and mix about 30 seconds. Stop and scrape bowl.
Turn to Speed 4 and beat about 30 seconds. Stop
and scrape bowl.
Turn to STIR Speed. Gradually add baking soda, salt,
and flour to sugar mixture and mix about 2 minutes.
Turn to Speed 2 and mix about 30 seconds. Stop
mixer and scrape bowl. Add chocolate chips. Turn to
STIR Speed and mix about 15 seconds.
Drop by rounded teaspoonfuls onto greased baking
sheets, about 2 inches (5-cm) apart. Bake at 375°F
(191°C) for 10 to 12 minutes. Remove from baking
sheets immediately and cool on wire racks.
Yield: 54 servings (1 cookie per serving).
Per serving: About 117 cal, 1 g pro, 17 g carb,
5 g fat, 8 mg chol, 106 mg sod.
VARIATIONS
Macadamia Chocolate Chunk Cookies
Decrease granulated sugar to 3 ⁄
4
cup (175 ml).
Decrease flour to 2 1 ⁄
4
cups (535 ml). Add 1 ⁄
2
cup
(120 ml) unsweetened cocoa powder with the flour.
Follow mixing directions above. Omit chocolate
chips. Turn to STIR Speed. Add 1 package (8 oz.
[225 g]) semi-sweet baking chocolate, cut into small
chunks, and 1 jar (3
1 ⁄
2
oz. [100 g]) macadamia nuts,
coarsely chopped. Mix just until blended. Bake at
325°F (163°C) for 12 to 13 minutes, or until edges
are set. Do not overbake. Cool on baking sheet
about 1 minute. Cool completely on wire racks.
Yield: 48 servings (1 cookie per serving.)
Per serving: About 125 cal, 2 g pro, 16 g carb,
7 g fat, 9 mg chol, 107 mg sod.