Light Chocolate Chip Cookies (Cook'S Illustrated) – a delicious recipe with flour, baking soda, salt, unsalted butter, egg, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt butter and set aside to cool.
2
Put oven rack in middle position and preheat oven to 350 degrees. Line two baking sheets with parchment or foil.
3
Whisk the flour, baking soda and salt together in a medium bowl; set aside.
4
In a large bowl, whisk the melted butter, egg and vanilla together.
5
Stir in the brown sugar until smooth, smearing any clumps against the side of the bowl.
6
Stir in the flour mixture and 1/3 cup (3 oz.) of the chocolate chips until thoroughly combined.
7
Using level tablespoon of dough each time, roll dough into balls and place on cookie sheets about 2 1/2 inches apart.
8
Press remaining chips into top of the dough( about 3 chips per cookie.).
9
Bake, one tray at a time, until edges are golden and centers are just set, 11-13 minutes. Do not overbake.
10
Cool the cookies on baking sheets for 5 min., then transfer to a wire rack or serve warm.
605
kcal
Calories
21
g
Fat
96
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 4 tablespoons unsalted butter, melted and cooled, and more.
Yes, Light Chocolate Chip Cookies (Cook'S Illustrated) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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