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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 48 - Change
Nutritional Facts
Servings Per Recipe: 48
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chewey Chocolate And Chip Cookies

Recipe Tags: Cookie Recipes

Date Added: January 04, 2014

Ingredients:

1/2 Cup Butter 1/2 Cup Butter Softened
1/3 Cup Cocoa 1/3 Cup Cocoa
1 Cup Sugar 1 Cup Sugar
1 Teaspoon Baking Soda 1 Teaspoon Baking Soda or less to taste
1/2 Cup Brown Sugar 1/2 Cup Brown Sugar Packed
1/2 Teaspoon Salt 1/2 Teaspoon Salt and pepper to taste
2 Unit Eggs 2 Unit Eggs separated, plus 2 egg yolks
10 Ounces Peanut Butter 10 Ounces Peanut Butter Chips (10 Oz Each)
1 Teaspoon Vanilla 1 Teaspoon Vanilla or Almond extract to
2 Cups Flour 2 Cups Flour whole wheat
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Directions:

1. Preheat the oven to 350 degrees.

2. Beat the butter and the sugars together in a large mixer bowl until well blended.

3. Beat in the eggs and vanilla. Stir the flour, cocoa, baking soda and salt together.

4. Gradually add to the butter mixture, beating until thoroughly blended.

5. Stir in the chips. Drop by rounded tsp onto an ungreased cookie sheet.

6. Bake until set (9-11 minutes). Cool slightly before removing to a cooling rack.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Wheat, Egg, Butter, Gluten, Cocoa Powder, Natural Sweeteners allergies.
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