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Nutrition Facts

Serving Size 1 cookies (Varies depending on the size of cookie) 28g

Recipe makes 72 cookies (Varies depending on the size of cookie))

Calories 124
Calories from Fat 57 (46%)
Amount Per Serving %DV
Total Fat 6.4g 9%
Saturated Fat 2.2g 10%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 8mg 2%
Sodium 78mg 3%
Potassium 52mg 1%
Total Carbohydrate 16.7g 5%
Dietary Fiber 0.6g 2%
Sugars 10.6g
Protein 1.3g 2%

how is this calculated?

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Chocolate Chip Cookies

Recipe #6482 | 35 min | 20 min prep | add private note
- Carla -

By: - Carla -
Mar 6, 2000

If you want to have ready-to-bake cookies, you can drop teaspoonfuls of cookie dough onto a baking sheet covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Drop oven temperature to 350 degrees when baking, and expect the cookies to take a little longer to bake than normal.

72 cookies (Varies depending on the size of cookie) (change servings and units)

Ingredients

Directions

  1. 1
    Preheat the oven to 350°F and place baking rack in middle of oven.
  2. 2
    In a large bowl combine flour, baking soda and salt; set aside.
  3. 3
    In a seperate bowl cream the margarine and butter flavored shortening.
  4. 4
    Add the sugars and beat until creamy.
  5. 5
    Add the eggs to incorporate.
  6. 6
    Add the corn syrup, water and vanilla extract, mix well.
  7. 7
    Gradually blend in the flour mixture to the creamed mixture and mix well.
  8. 8
    Stir in the chocolate chips; make sure they are evenly distributed.
  9. 9
    Drop by teaspoonfuls onto an ungreased cookie sheet, about 1 inch apart and bake until the cookies are slightly underdone, between 10-12 minutes (maybe longer, depending on your oven's calibration).
  10. 10
    The centers should be just set and a light golden brown. They will continue to cook, from the heat in the cookie sheet, after they are removed from the oven.
  11. 11
    Drop by rounded teaspoonfuls onto cookie sheet.
  12. 12
    Allow to cool on cookie sheet for 1 minute before removing to cooling racks until they are completely cooled. Enjoy!

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Featured Reviews for This Recipe

From: Atomic Girl Cooks!

On Jun 18, 2009

These cookies were chewy and very tasty, but mine came out extremely flat, and they were fragile (I baked them on parchment paper after the first batch stuck hopelessly to the cookie sheet and fell apart). Next time I think I'll try omitting the water and chilling the dough for a while before baking. (note - I used 1/2 cup butter and 1 cup regular shortening.) Still looking for that perfect recipe...

0 people found this review helpful

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  • From: Chef #619907

    On Jan 12, 2008

    I made these cookies but altered the recipe a bit. I left out the water and the corn syrup and reduced the vanilla to 2teaspoons. They turned out great. If you are looking to get a flatter cookie, try dropping the sheet pan on the counter just as you take them out of the oven. I do this and they collapse.

    1 person found this review helpful

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  • From: Mrs. Jaye

    On May 20, 2002

    Great cookie! Didn't have corn syrup so omitted it and used 3T milk instead of 3T of water. Turned out great. I thought 15 min would be too long, but they came out perfect every single time. My kids thank you!

    4 people found this review helpful

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  • From: royal_raspberry

    On Apr 8, 2002

    This is not what I had expected. They had a great taste, but they were very flat. But I am sure that it has something to do with the 4500 elevation that I am at. So for those at a high elevation, this probably isn't a good recipe for you.

    4 people found this review helpful

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  • Read all 26 reviews

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