Tanja H.: "Make sure the butter is really cold before you mi…" Read More
10Ingredients
160Calories
35Minutes

Chocolate Chip Cookies are a traditional family favorite. They are best eaten warm out of the oven with a big cold glass of milk. They are perfect for an after-school snack or a late-night snack. These chocolate chip cookies call for butter, dark brown sugar, white sugar, eggs, vanilla, flour, baking soda, salt, chocolate chips, and walnuts. The aromas that will waft from the kitchen as these decadent morsels bake will bring the whole family running.

Ingredients

  • 147 grams butter (softened)
  • 85 grams sugar (mascabado, may substitute dark brown sugar)
  • 85 grams white sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 170 grams flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 170 grams chocolate chips
  • 80 grams walnuts (chopped)

Directions

  1. Preheat oven to 190 Celsius.
  2. Cream the butter together with the brown and white sugars. Add the egg and vanilla and mix well to combine.
  3. In a separate bowl, combine the flour, baking soda, and salt. Add to the wet ingredients and mix slightly to incorporate.
  4. Form into balls and place on a cookie sheet. Bake for 12-15 minutes, until lightly golden around the edges.
Discover more recipes from Madeleine Cocina

NutritionView more

160Calories
Sodium5%DV115mg
Fat15%DV10g
Protein4%DV2g
Carbs6%DV17g
Fiber3%DV<1g

PER SERVING *

Calories160Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat4.5g23%
Trans Fat
Cholesterol20mg7%
Sodium115mg5%
Potassium55mg2%
Protein2g4%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber<1g3%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Tanja H. 2 Jun 2015
Make sure the butter is really cold before you mix up the dough. Also, for getting cookies to rise perfectly instead of falling flat, use some baking powder. Cut the baking soda amount in half, and replace the other half with baking powder. Use parchment paper to line the sheets when you go to bake these, and let the pans cool down some before you put new dough on them. If you don't, the cookies will spread too much and lose their shape.