Post by Admin on Jul 16, 2005 6:30:33 GMT 10
1-1/2 cups unbleached all-purpose flour (spoon into measuring cup and level top)
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 large egg
1 tablespoon canola oil
1 tablespoon light corn syrup
2 teaspoons vanilla extract
1/2 cup mini-chocolate chips (chop regular ones if you can't find the mini's)
Position a rack in the center of the oven and preheat to 350°F.
Lightly spray two nonstick baking sheets (preferably insulated) with oil.
In a medium bowl, whisk the flour, baking soda and salt until well combined. Set aside.
In a medium bowl, using a handheld electric mixer set at high speed, scraping down the sides of the bowl often with a rubber spatula to force the mixture into the blades, beat the brown sugar, granulated sugar and butter until the mixture resembles coarse bread crumbs, about 1-1/2 minutes.
In a small bowl, beat the egg, oil, corn syrup and vanilla.
Pour into the butter / sugar mixture and beat until combined.
Add the dry ingredients and the chocolate chips.
Using a spoon, stir just until a stiff dough forms.
Using a heaping teaspoon for each, roll the dough into 1-inch balls.
Place them 2 inches apart on the prepared sheets (the cookies will spread during baking).
One sheet at a time, bake until the cookies are lightly browned, 10 to 12 minutes.
The cookies will seem soft, but they will crisp as they cool.
Cool in the pan for 1 minute, then transfer the cookies to a wire cake rack to cool completely.
Nutritional Analysis: Per serving
About 70 calories
1 g protein
12 g carbs
3 g fat (less than 1 gram saturated fat)
9 mg cholesterol
34 mg sodium
1g fiber
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 large egg
1 tablespoon canola oil
1 tablespoon light corn syrup
2 teaspoons vanilla extract
1/2 cup mini-chocolate chips (chop regular ones if you can't find the mini's)
Position a rack in the center of the oven and preheat to 350°F.
Lightly spray two nonstick baking sheets (preferably insulated) with oil.
In a medium bowl, whisk the flour, baking soda and salt until well combined. Set aside.
In a medium bowl, using a handheld electric mixer set at high speed, scraping down the sides of the bowl often with a rubber spatula to force the mixture into the blades, beat the brown sugar, granulated sugar and butter until the mixture resembles coarse bread crumbs, about 1-1/2 minutes.
In a small bowl, beat the egg, oil, corn syrup and vanilla.
Pour into the butter / sugar mixture and beat until combined.
Add the dry ingredients and the chocolate chips.
Using a spoon, stir just until a stiff dough forms.
Using a heaping teaspoon for each, roll the dough into 1-inch balls.
Place them 2 inches apart on the prepared sheets (the cookies will spread during baking).
One sheet at a time, bake until the cookies are lightly browned, 10 to 12 minutes.
The cookies will seem soft, but they will crisp as they cool.
Cool in the pan for 1 minute, then transfer the cookies to a wire cake rack to cool completely.
Nutritional Analysis: Per serving
About 70 calories
1 g protein
12 g carbs
3 g fat (less than 1 gram saturated fat)
9 mg cholesterol
34 mg sodium
1g fiber