KitchenAid KP26M1XDP Use & Care Guide - Page 43

Chocolate Chip Cookies 1 cup granulated sugar 1 cup brown sugar 1 cup butter or margarine, softened 2 eggs 11⁄2 teaspoons vanilla 1 teaspoon baking soda 1 teaspoon salt 3 cups all-purpose flour 12 ounces semisweet chocolate chips Place sugars, butter, eggs, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to STIR Speed. Gradually add baking soda, salt, and flour to sugar mixture and mix about 2 minutes. Turn to Speed 2 and mix about 30 seconds. Stop mixer and scrape bowl. Add chocolate chips. Turn to STIR Speed and mix about 15 seconds. Drop by rounded teaspoonfuls onto greased baking sheets, about 2" apart. Bake at 375°F for 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks. Yield: 54 servings (1 cookie per serving). Per serving: About 117 cal, 1 g protein, 17 g carb, 5 g fat, 8 mg chol, 106 mg sodium. VARIATIONS Macadamia Chocolate Chunk Cookies Decrease granulated sugar to 3⁄4 cup. Decrease flour to 21⁄4 cups. Add 1⁄2 cup unsweetened cocoa powder with the flour. Follow mixing directions above. Omit chocolate chips. Turn to STIR Speed. Add 1 package (8 oz) semisweet baking chocolate, cut into small chunks, and 1 jar (31⁄2 oz) macadamia nuts, coarsely chopped. Mix just until blended. Bake at 325°F for 12 to 13 minutes, or until edges are set. Do not overbake. Cool on baking sheet about 1 minute. Cool completely on wire racks. Yield: 48 servings (1 cookie per serving.) Per serving: About 125 cal, 2 g protein, 16 g carb, 7 g fat, 9 mg chol, 107 mg sodium. Cookies for the Freezer Double the ingredients and prepare in 6 qt mixer bowl. Enjoy some now and freeze the rest. Yield: 108 servings for Chocolate Chip cookies or 96 servings for Macadamia Chocolate Chunk Cookies (1 cookie per serving). 43