Non-trans-fat version of the traditional favorite.
- Prep Time : 20 min
- Cook Time : 20 min
- Ready Time : 40 min
Servings
6 dozens
Ingredients
- 400 mililiters oil
- 4 large eggs
- 300 grams white sugar
- 330 grams dark brown sugar
- 3 teaspoons vanilla
- 780 grams all purpose flour
- 2 package baking soda
- 250 grams chocolate chips
Directions
- Beat the eggs, oil, white sugar, brown sugar and vanilla for 5 minutes on medium-high speed in your mixer. Batter will increase in volume.
- Reduce mixing speed to low. Add baking soda.
- Add flour one cup at a time until completely incorporated.
- Add chocolate chips until evenly distributed in the batter.
- Roll dough balls and place on prepared baking sheets. Allow enough room for cookies to spread.
- Bake at 160°C (325°F) for 8-10 minutes. Remove from oven.
- Allow cookies to cool for a minute before removing them from the baking sheets. Cookies will be soft but will firm up slightly when cool.
Notes:
The baking soda reacts with the acid in the brown sugar to create a chemical leavening effect.
Serving size for nutritional information is 4 cookies.
Comments
Nutritional Information
Servings Per Recipe: 6 dozens
Amount Per Serving
Calories: 570
- Total Fat: 26.7g
- Cholesterol: 45mg
- Sodium: 172mg
- Total Carbs: 76.2g
- Dietary Fiber: 1.6g
- Protein: 7g