Chocolate Chip Flying Saucers |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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These flat, chewy, half whole-wheat cookies are for the chocolate chip purist: no nuts, no frillspure bliss. They will fly out of the kitchen mysteriously. Use a 1-ounce (2-tablespoon-capacity) ice-cream scoop for easy measuring. Ingredients:
2 sticks unsalted butter, at room temperature |
1 cup granulated sugar |
1 cup (packed) dark brown sugar |
2 large eggs |
1 teaspoon vanilla extract |
3/4 teaspoon fine salt |
1/2 teaspoon baking soda |
1 cup unbleached all-purpose flour |
2/3 cup white whole-wheat flour |
1 cup semisweet chocolate chips |
Directions:
1. 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.
2. 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.
3. 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.
4. 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
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