Chocolate Chip Flying Saucers
- Preparing Time: -
- Total Time: -
- Served Person: Makes about twenty 4-inch cookies
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 cup semisweet chocolate chips
- 1 cup granulated sugar
- 1 cup unbleached all-purpose flour
- 3/4 teaspoon fine salt
Preparation Arrange the oven racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper or silicone sheets. In the bowl of an electric mixer, cream the butter and sugars, beating at medium-high speed until fluffy, about 5 minutes. Add the eggs, vanilla, salt and baking soda and beat at medium speed just until the eggs are incorporated, 1 to 2 minutes. Add the flours and mix at low speed just until blended, scraping down the bowl as necessary. Stir in the chocolate chips. Drop 6 heaping tablespoons of dough on each cookie sheet, spacing the tablespoons of dough evenly apart. Bake for 7 minutes, switch and rotate the pans and bake 5 to 7 minutes more, until the cookies are evenly golden. Let the cookies cool on the pans for a minute or two and then transfer with a spatula to racks to cool completely. Repeat with the remaining dough. Nutritional analysis per cookie: 243 calories, 13g fat (8g saturated), 32g carbohydrates, 1g fiber, 3g protein Nutritional analysis provided by Epicurious Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of HarperCollins Publishers.
Preparation Arrange the oven racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper or silicone sheets. In the bowl of an electric mixer, cream the butter and sugars, beating at medium-high speed until fluffy, about 5 minutes. Add the eggs, vanilla, salt and baking soda and beat at medium speed just until the eggs are incorporated, 1 to 2 minutes. Add the flours and mix at low speed just until blended, scraping down the bowl as necessary. Stir in the chocolate chips. Drop 6 heaping tablespoons of dough on each cookie sheet, spacing the tablespoons of dough evenly apart. Bake for 7 minutes, switch and rotate the pans and bake 5 to 7 minutes more, until the cookies are evenly golden. Let the cookies cool on the pans for a minute or two and then transfer with a spatula to racks to cool completely. Repeat with the remaining dough. Nutritional analysis per cookie: 243 calories, 13g fat (8g saturated), 32g carbohydrates, 1g fiber, 3g protein Nutritional analysis provided by Epicurious Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of HarperCollins Publishers.
