Share on:


Description
  Here's a standard chocolate chip cookie recipe. I usually only make and post healthy recipes, but it's okay to enjoy the classic treat from time to time. Chocolate chip cookies are usually what I make to bring for an occasion; that way I can have 1 or 2 every so often, and I can leave someone else with the rest. I made these to celebrate Vic getting into UF for her Master's Degree. Brownies are the other classic dessert, so check out my Classic Fudgy Brownies

Time
Prep Time: 12 minutes
Rest Time: 30 minutes
Cook Time: 8 minutes
Total Time: 50 minutes

 Cost
Total Cost: $3.25
Cost per Serving: $0.10
Ingredients
- 1 cup (200 g) Granulated sugar ($0.36)
- 1 tbsp (20 g) Molasses, or honey ($0.27)
- 1/2 cup (112 g) Unsalted butter ($0.93)
- 1 large (50 g) Egg ($0.12)
- 2 tsp (10 g) Vanilla extract, or almond ($0.07)
- 1/2 tsp (2.4 g) Baking soda ($0.00)
- 1/2 tsp (3 g) Salt ($0.00)
- 2 cup (240 g) All purpose flour ($0.24)
- 1 cup (180 g) Semisweet chocolate chips ($1.24)

Instructions
1.  Mix together sugar, honey, and (melted) butter with a hand mixer until fluffy. Beat in egg and mix in vanilla, salt, and baking soda. Fully combine, then mix in the flour. Fold in the chocolate chips

2.  I typically use vanilla extract, but almond extract is also great in these cookies. Or, consider using mint extract for mint chocolate chip cookies. Mint is much stronger though; don't use any more than 1/2 tsp

3.  Chill the dough in the fridge (at least 30 minutes) if using melted butter. This step is not necessary if butter is softened

4.  Scoop the cookies, roll into balls, and place onto a parchment lined cookie sheet. These will flatten and spread as they bake, so leave plenty of room in between. Don't do more than 12 on a standard size cookie sheet

5.  Bake for about 8-9 min at 350F, or until lightly golden brown on the bottom and the sides. Allow them to cool on the pan for a few minutes, until they can be safely scraped off with a spatula without breaking. Transfer to a wire rack to cool

6.  If you're like me and typically only have whole wheat flour handy (instead of white flour), use 215 g instead of 240 g (just under 2 cups), since whole wheat flour absorbs more water than all purpose

7.  You can make these into peanut butter chocolate chip cookies as wel. Just add 1/2 cup (128 g) of melted peanut butter to the cookie dough along with the sugar and butter. Also, cut the flour in half, from 2 cups (240 g) to 1 cup (120 g). Bake as normal for about 9 minutes



Nutrition Facts
------------------------------------------
Servings: 32
Calories: 108
------------------------------------------
Total Fat: 4.4g (6 %)
 Saturated Fat: 2.7g (14 %)
 Trans Fat: 0g
 Polyunsaturated Fat: 0.0g
 Monounsaturated Fat: 0.1g
Cholesterol: 14mg (5 %)
Sodium: 58mg (3 %)
Total Carbohydrate: 16.3g (6 %)
 Dietary Fiber: 0.6g (2 %)
 Sugar: 10g
Protein: 1.3g (3 %)
------------------------------------------
Vitamin B12: 0.0mcg (1 %)
Vitamin D: 0.0mcg (0 %)
Potassium: 12mg (0 %)
Calcium: 2mg (0 %)
Magnesium: 2mg (0 %)
Iron: 0.6mg (3 %)
------------------------------------------
 Glycemic Index: 66.2
Glycemic Load: 10.6
Sources of Inspiration
https://www.countryhillcottage.com/chocolate-chip-cookies-without-brown-sugar/#mv-creation-325-jtr
https://www.youtube.com/watch?v=raNLUgnfTTQ

Alternative Recipe Link (Whisk / Samsung Food)
https://s.samsungfood.com/FLu5b