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Chocolate Chip Cookies

Julia Drost

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Everyone loves a simple chocolate chip cookie and everyone has that one recipe that they always use. I have that recipe too but I was wondering if they were any way that I could make these cookies still taste great but be a bit healthier. So I looked at my recipe and was like I know dark chocolate is better for you so I will use that. I realized that that didn’t really help per se and I decided to take a leap of faith and cut both the salt and sugar in half and it worked. These cookies are that much better for you and still taste great. The recipe that I used as a base was the recipe on the back of Arm & Hammer Baking Soda. I wrote it below with my new adjustments and added any comments in italic and parentheses.

Ingredients:

 

  • 2 ¼ cups unsifted flour
  • 1 teaspoon Arm & Hammer®️ Baking Soda (you can use whatever type you like)
  • ½ teaspoon salt (originally 1)
  • 1 cup softened butter or margarine
  • ¾ cup granulated sugar (this is all I used but it technically called for a ¾ cup of granulated sugar and a ¾ cup of brown sugar packed)
  • 2 eggs
  • 2 cups (12 oz) dark chocolate chips (it used to be semisweet chocolate chips)
  • 1 cup chopped nuts (peanuts, walnuts, pecans) (optional… I don’t use them because my brother has allergies)

 

Instructions:

 

Pre-heat oven to 375℉. In a small bowl, sift together flour, baking soda and salt. In a large bowl, combine butter, sugar, and vanilla. With a wooden spoon (or stand mixer), beat until creamy. Beat in eggs. Gradually add stuffed dry ingredients. Mix well. Stir in chocolate chips and nuts (with a spoon). Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake in 375℉ oven for 8 minutes or until lightly browned.

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Chocolate Chip Cookies