CHOCOLATE CHIP COOKIES USING SELF RISING FLOUR RECIPES

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BEST LOW-FAT CHOCOLATE CHIP COOKIES EVER - SKINNYTASTE



Best Low-fat Chocolate Chip Cookies Ever - Skinnytaste image

This Low-Fat Chocolate Chip Cookies are soft and chewy, and satisfy my craving when I need something sweet.

Provided by Gina

Categories     Dessert    Snack

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 11

1/2 cup granulated sugar
1/2 cup brown sugar
2 tbsp butter (melted)
1 large egg white
2 tbsp apple sauce
1 tsp vanilla extract
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup mini chocolate chips

Steps:

  • Preheat oven to 350F.  Line two cookie sheets with non-stick silicone baking mats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.
  • In a large bowl, combine the flour, baking soda and salt and stir to blend.
  • In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.
  • Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
  • Fold in chocolate chips. Drop by level spoonfuls about 1 inch apart onto baking sheets.
  • Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

Nutrition Facts : ServingSize 2 cookies, Calories 171 kcal, CarbohydrateContent 34.5 g, ProteinContent 1.5 g, FatContent 5 g, SodiumContent 113 mg, FiberContent 1.5 g, SugarContent 25.5 g

CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE ...



Chocolate Chip Cookies - Betty Crocker's 1969 Recipe ... image

My mom has used this recipe for 40 years now and it is the best chocolate chip cookie recipe I have ever had. The cookie is crisp around the edges and yet chewy at the same time. I will occasionally omit the nuts due to food allergies for those I'm feeding. I get alot of people questioning how all my cookies are the same size, I'm old school and will still use a teaspoon or tablespoon and my fingers to slide the cookie dough off the spoon. No need for fancy ice cream scoops if you don't want to. :) This will surely become a favorite of yours once you give it a try....

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 7 Dozen

Number Of Ingredients 11

2/3 cup shortening
2/3 cup butter or 2/3 cup margarine, softened
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (walnuts or pecans recommended)
1 (12 ounce) package semi-sweet chocolate chips

Steps:

  • Heat oven to 375 degrees.
  • Mix thorougly shortening, butter, sugars, eggs, and vanilla.
  • Stir in remaining ingredients.
  • Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
  • Bake 8 to 10 minutes or until light brown.
  • Cool slightly before removing from baking sheet.
  • *If using self-rising flour, omit baking soda and salt.

Nutrition Facts : Calories 1126.6, FatContent 63.6, SaturatedFatContent 26.5, CholesterolContent 99.7, SodiumContent 833.3, CarbohydrateContent 136.6, FiberContent 6.1, SugarContent 86.8, ProteinContent 13

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CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE ...
My mom has used this recipe for 40 years now and it is the best chocolate chip cookie recipe I have ever had. The cookie is crisp around the edges and yet chewy at the same time. I will occasionally omit the nuts due to food allergies for those I'm feeding. I get alot of people questioning how all my cookies are the same size, I'm old school and will still use a teaspoon or tablespoon and my fingers to slide the cookie dough off the spoon. No need for fancy ice cream scoops if you don't want to. :) This will surely become a favorite of yours once you give it a try....
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