Chocolate Chip Cookies

This simple fan-favorite recipe is a bit on the lighter side than Toll House. For extra nutrition and variety, add in shredded coconut or ground nuts.

STEP ONE – Preparations

  1. Take a stick of unsalted butter out of the refrigerator to soften.
  2. Set the oven to 375°F and move the oven racks to the middle.
  3. Lightly spray two large baking sheets with canola spray.
  4. Set up the stand mixer.
  5. Get out a medium bowl and two cooling racks.

STEP TWO – Make the Batter

Ingredients:

¾ stick of unsalted butter
½ cup of white sugar
½ cup of brown sugar
½ teaspoon of vanilla
1 large egg
1 ½ cups of all-purpose flour
½ teaspoon of baking soda
½ teaspoon of baking powder
½ teaspoon of sea salt
1 cup of chocolate chips

Instructions:

  1. In the mixer, blend the butter and sugars on medium speed until they’re light and creamy. Add the vanilla and egg until they’re combined.
  2. In a medium bowl, mix all the dry ingredients until they’re well-incorporated.
  3. By hand, mix the dry ingredients into the wet ingredients just until they’re combined. At this point, you can incorporate any add-ins like coconut or nuts.
  4. Scoop up 1 tablespoon of batter at a time and roll it into a ball. Place 10 on each baking sheet.

STEP THREE – Bake

  1. Bake the cookies for 5 minutes.
  2. Switch the baking sheets in their position in the oven so the cookies bake evenly.
  3. Bake for another 5 minutes. If the cookies are lightly brown around the edges, take them out. If not, bake for another 2 minutes. It’s important not to overbake them.
  4. Transfer the cookies onto the cooling racks.
  5. Let the cookies cool for 5-10 minutes and enjoy!

Makes approximately 20 cookies

Recommended serving size: 2 cookies

Exchanges: 1 starch, 1 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

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