CALORIES IN 1 2 CUP SEMISWEET CHOCOLATE CHIPS RECIPES

Steps:

• In top of double-boiler mix sugar, flour and salt.
• Whisk in 1 cup of the milk until smooth.
• Bring to a boil over medium heat, stirring briskly.
• Continue to stir and let boil until smoothly thickened (about 2 minutes).
• Remove from heat.
• With fork, beat eggs with remaining 1 cup of milk.
• Gradually stir into hot mixture.
• Return to heat and bring to a boil.
• Stir and boil until mixture thickens (about 1 minute).
• Remove from heat and stir in margarine and vanilla.
• Add 1/2 cup of semi-sweet chocolate chips and stir until melted.
• Spoon into prepared pie crust and cool.
• Serve with real whipped cream.
• For banana cream pie, omit chocolate chips, and slice 2 or 3 bananas into bottom of prepared pie crust and top with the pudding.
• For coconut cream pie, omit chocolate chips, and stir in 1/2 cup of coconut.
• I've never tried this, but it's on my list of things to do: stir in 1/2 cup of peanut butter (or peanut butter chips, I guess) for peanut butter cream pie (omitting the chocolate chips).

Steps:

• Heat oven to 375°F.
• Combine brown sugar, butter, 1 teaspoon vanilla and salt in bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add flour, 1/4 cup chocolate chips and milk. Beat until well mixed.
• Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb.
• Bake for 10 to 12 minutes or until lightly browned. (If necessary, make indentation in top of cookie again.) Cool completely. Sprinkle cookies with powdered sugar, if desired.
• Melt 3/4 cup chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 1-2 minutes or until smooth. Cool slightly. Stir in corn syrup, water and vanilla. Spoon about 1 teaspoon filling into each cookie indentation.