Chocolate Chip Cookies

Store up to one week in an airtight container--if they last that long. We suggest keeping a dozen in the freezer for emergencies.

Yield: 4 dozen (serving size: 1 cookie)

Ingredients

• 2 1/4  cups  all-purpose flour (about 10 ounces)
• 1  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1  cup  packed brown sugar
• 3/4  cup  granulated sugar
• 1/2  cup  butter, softened
• 1  teaspoon  vanilla extract
• 2  large egg whites
• 3/4  cup  semisweet chocolate chips
• Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

Nutritional Information

Calories:

88 (31% from fat)

Fat:

3g (sat 1.8g,mono 0.5g,poly 0.1g)

Protein:

1g

Carbohydrate:

14.6g

Fiber:

0.2g

Cholesterol:

5mg

Iron:

0.4mg

Sodium:

56mg

Calcium:

5mg