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White and dark chocolate chip cookies |
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A combination of white and dark chocolate chips gives these lighter cookies a great flavor and appearance. I usually use vegetable oil for my fat in desserts, but the margarine keeps the cookie moister.
- 1/3 cup granulated sugar
- 1/2 cup packed brown sugar
- 5 Tbsp margarine (or butter)
- 1 large egg
- 2 tsp vanilla extract
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- 1 1/3 cups all-purpose flour
- 1/2 tsp baking powder
- pinch of salt
- 1/4 cup miniature semisweet chocolate chips
- 1/4 cup miniature white chocolate chips
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- Preheat the oven to 350°F. Lightly coat 2 baking sheets with cooking spray.
- In a large bowl, combine the granulated and brown sugar, margarine, egg and vanilla until well mixed.
- In another bowl, stir together the flour, baking powder and salt. With a wooden spoon, stir the dry mixture into the wet ingredients until everything is combined. Stir in the chocolate chips.
- Using a tablespoon, drop the batter onto the baking sheets. Bake for 12 minutes, for softer cookies.
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Nutritional Analysis per Serving
| Calories |
92 |
| Protein |
1.2 g |
| Fat |
3.7 g |
| Saturated Fat |
1.1 g |
| Carbohydrates |
13 g |
| Cholesterol |
9 mg |
| Sodium |
45 mg |
| Fiber |
0.2 g |
Prep Time: 10 minutes
Bake Time: 12 minutes
Make Ahead: Prepare the day before and keep in an airtight container for up to 3 days.
Makes about 26 cookies
Nutrition Watch: The darker the chocolate, the more nutritional benefits it has. The amount of cocoa in the chocolate is indicated by percentages; for example, chocolate with 70% cocoa is better than 50% cocoa because it contains more antioxidants. In recent studies, cocoa has been shown to have heart-protective properties.
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