Indulge In Deliciousness: Large Chocolate Chip Cookie Calories With A Twist

Indulge In Deliciousness: Large Chocolate Chip Cookie Calories With A Twist

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Toll House Brown Butter Chocolate Chip Flavored Creamer 32 oz
Toll House Brown Butter Chocolate Chip Flavored Creamer 32 oz from www.goodnes.com

Introduction

Who doesn’t love a good chocolate chip cookie? It’s a timeless classic and a go-to treat for many. But what if we told you that you could have a large chocolate chip cookie without feeling guilty about the calories? Yes, you read that right! In this article, we will share with you not one but two recipes for large chocolate chip cookies that are not only delicious but also easy on the calories. So, get ready to indulge in some guilt-free goodness!

Recipe 1: Classic Large Chocolate Chip Cookie

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Stir in the chocolate chips.
  7. Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  8. Bake for 12-15 minutes or until the edges are lightly golden brown.
  9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Nutritional Information:

  • Calories: 190
  • Protein: 2g
  • Fat: 9g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Sugar: 16g

Cooking Time:

12-15 minutes

Equipment:

  • Mixing bowl
  • Whisk
  • Baking sheet
  • Parchment paper
  • Cookie scoop or spoon
  • Wire rack

Serving Suggestions:

Serve warm with a glass of milk or a scoop of vanilla ice cream.

Variations:

  • Replace the semisweet chocolate chips with milk chocolate or dark chocolate chips.
  • Add chopped nuts such as walnuts, pecans, or almonds to the dough.
  • Sprinkle sea salt on top of the cookies before baking for a sweet and salty twist.

Substitutions:

  • Replace the unsalted butter with salted butter and omit the salt.
  • Use coconut sugar instead of brown sugar for a healthier option.
  • Replace the all-purpose flour with almond flour or gluten-free flour for a gluten-free option.

Storage:

Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.

Tips:

  • Don’t overmix the dough as this can result in tough cookies.
  • For a chewier texture, refrigerate the dough for at least 30 minutes before baking.
  • Use a silicone baking mat instead of parchment paper for easy cleanup.

Frequently Asked Questions:

Can I use margarine instead of butter?

While you can use margarine, we recommend using unsalted butter for better flavor.

Can I skip the vanilla extract?

While the vanilla extract adds flavor, you can skip it if you don’t have any on hand.

Can I use white sugar instead of brown sugar?

Brown sugar adds moisture and flavor to the cookies, so we recommend using it. However, you can use white sugar if you don’t have brown sugar.

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Recipe 2: Vegan Large Chocolate Chip Cookie

Ingredients:

  • 1/2 cup coconut oil, melted
  • 1/2 cup brown sugar
  • 1/4 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dairy-free chocolate chips

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the melted coconut oil, brown sugar, applesauce, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Stir in the dairy-free chocolate chips.
  6. Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  7. Bake for 12-15 minutes or until the edges are lightly golden brown.
  8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

  • Calories: 180
  • Protein: 2g
  • Fat: 10g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Sugar: 13g

Cooking Time:

12-15 minutes

Equipment:

  • Mixing bowl
  • Whisk
  • Baking sheet
  • Parchment paper
  • Cookie scoop or spoon
  • Wire rack

Serving Suggestions:

Serve warm with a glass of almond milk or a scoop of vegan vanilla ice cream.

Variations:

  • Replace the dairy-free chocolate chips with chopped vegan chocolate bars.
  • Add shredded coconut or chopped nuts for extra texture.
  • Replace the all-purpose flour with spelt flour or oat flour for a healthier option.

Substitutions:

  • Replace the coconut oil with vegan butter or vegetable oil.
  • Use coconut sugar instead of brown sugar for a healthier option.
  • Replace the all-purpose flour with almond flour or gluten-free flour for a gluten-free option.
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Storage:

Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.

Tips:

  • Don’t overmix the dough as this can result in tough cookies.
  • For a chewier texture, refrigerate the dough for at least 30 minutes before baking.
  • Use a silicone baking mat instead of parchment paper for easy cleanup.

Frequently Asked Questions:

Can I use olive oil instead of coconut oil?

While you can use olive oil, we recommend using coconut oil for better flavor.

Can I use regular chocolate chips?

Regular chocolate chips contain milk, so we recommend using dairy-free chocolate chips for a vegan option.

Can I use honey instead of brown sugar?

Honey is not vegan, so we recommend using coconut sugar if you want a healthier option.

Final Thoughts

We hope you enjoyed these recipes for

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