Happy Chocolate Chip Day! There are many uses for chocolate chips, the most obvious being chocolate chip cookies. I thought I would make this recipe more grown up by using dark chocolate chunks instead of the usual semi-sweet chips. This recipe comes from the Mrs. Fields Cookie Book and is called “Blue-Ribbon Chocolate Chip Cookies,” but for this post I cut the original recipe in half.
You Will Need:
- 1-1/4 cups all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup dark brown sugar, firmly packed
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (6 oz.) dark chocolate chunks (I used 65% cacao chunks.)
Step 1: Preheat oven to 300° F. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
Step 2: To soften butter, microwave at half power for about 1 minute. With an electric mixer, cream butter and sugars until creamy, scraping the sides to ensure it’s well incorporated. Add the egg and vanilla, scraping the sides again.
Step 3: On a low speed, slowly add in the flour mixture until well incorporated. You will probably have to scrape the sides of the bowl again.
Step 4: Remove the bowl from the mixer and fold in the chocolate chunks. If you wish to use your hands for this, make sure they’re wet. This will prevent the dough from sticking to them.
Step 5: Drop by rounded tablespoons onto an ungreased cookie sheet. Place them about 2 inches apart since they’ll spread out while baking. Bake 22-24 minutes or until golden brown around the edges. Makes about two dozen cookies. For best results, eat immediately with a glass of milk.
If you’re looking for another chocolate chip recipe, check out my Oatmeal Scotchies post. You can easily substitute the butterscotch chips with regular chocolate chips.
Serving Size: 1 cookie (recipe makes about 24)
Fat: 6.3 g
Saturated: 3.8 g
Trans: 0 g
Cholesterol: 17.7 mg
Sodium: 15.3 mg
Carbs: 14.8 g
Fiber: 1.1 g
Sugars: 8.9 g
Protein: 1.3 g
Vitamin A: 2.9%
Vitamin C: 0%