Soft and Chewy Chocolate Chip Cookies
Low sodium doesn't mean low taste. Soft and chewy with lots of chocolate.
Servings: 16 3 cookies per serving
Equipment
- Mixing bowl, mixing spoon, measuring spoons, measuring cups, cookie pans
Ingredients
- ½ c Unsalted butter, at room temperature
- 6 tbsp White granuted sugar
- 6 tbsp Light brown sugar
- 1 Egg, beaten
- 1/2 tsp Vanilla
- 1/2 tsp Baking Soda
- 1 c All purpose flour
- 2 tbsp All purpose four
- 1 c Semi-sweet chocolate chips
- 1/2 c Chopped nuts
Instructions
- Preheat oven to 350°. Line 3 or 4 rimmed cookie pans with parchment paper.
- Cream butter with sugars until light and fluffy. Add egg and vanilla and beat until well incorporated and light.
- Sift together baking soda and flour and add to the butter mixture. Stir to mix well for a smooth, slightly sticky dough.
- Add the chocolate chips and nuts, if using. Mix to evenly distribute.
- Drop from a teaspoon onto prepared pans, using about a 1inch round mound of dough, leaving 3 inches between cookies. The cookies will spread when cooked. If they are too close together they will spread into each other.
- Bake 8-10 minutes until golden and starting to turn darker brown around the edge on the cookie.
Notes
Serving Suggestion
Any excuse will do to serve these cookies but mike, tea, coffee, hot chocolate are always good with chocolate chip cookies.
Goes nice with ice cream or other frozen dessert at the end of a meal. As with any baked good, moderation is recommended. Spread the dough on the rimmed rectangle baking pan or round pizza pan to make one giant cookie that can be decorated.
Alternatives or Substitutions
Substitute other flavours of baking chips, such as mint or white chocolate chips, checking the sodium content of the alternate ingredients. Replace the chocolate chips with nuts or glacé cherries.
Use unsalted margarine in place of unsalted butter.
Storage
Store at room temperature in an air tight container for up to one week.
Freezing
These freeze well. Freeze individually then place in a re-sealable plastic bag and remove all air or in a freezer container with a tight fitting lid.
Plan Ahead
You can measure out the dry ingredients ahead of time. The butter needs to be at room temperature. Take out about 30 minutes before using and chop into cubes to help soften.
Sodium Content
Use unsalted butter in this recipe and you will end up with about 13 mg of sodium per cookie (if making 48 cookies). One-half a teaspoon of baking soda contains approximately 629 mg of sodium. Divide the number of cookies you make into 629 to get the mg of sodium per cookie.