- 1 stick butter or margarine (1/2 cup)
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips
Set the oven to 350°F. Put the butter in the Small Batter Bowl. Microwave it on HIGH for 45 seconds or until the butter is melted. Set the butter aside.
Put the flour, brown sugar, baking soda, salt, egg, vanilla and chocolate chips in a Classic Batter Bowl. Add the melted butter. Mix until all of the ingredients are well blended.
Using the Medium Scoop, put 12 scoops of dough, about 2 inches apart, on the Rectangle Stone. Bake the cookies for 13 to 15 minutes or until they are light golden brown. Carefully remove the baking stone from the oven using Oven Mitts and put it on the Stackable Cooling Rack. Let the cookies cool for 2 minutes. Using a Small Nylon Turner, remove the cookies to cooling rack.
Scoop the rest of the cookie dough onto the baking stone and bake, following Step 3.
- 20 cookies
20 servings of 1 cookie
Nutrients per serving:
Calories 140, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 20 g, Protein 1 g, Sodium 100 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1/2 starch, 1 fruit, 1 fat (1 1/2 carb)
When the cookies are completely cool, put them in a plastic container and cover it with the lid.