Chips Ahoy cookies

60 min

Suitable for vegetarians

Type of dish: Pastries

Temperature: Room temperature

Cuisine type: American cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Creamed margarine 0.009 kg

Brown sugar 0.011 kg

Sugar 0.011 kg

Eggs 0.143 ud

Plain flour 0.024 kg

Table salt 0.143 g

Vanilla flavour 0.071 g

Bicarbonate 0.571 g

Costa Rica seeds 900 0.011 kg

Elaboration

Preheat the oven to 180 ºC.
Soften the butter.
Put the different sorts of sugars and the softened butter in a bowl and whisk them for 5 minutes.
Gradually add in the eggs (one by one) and mix for about 2 minutes or until the mixture is combined.
Add in the sifted flour, salt, vanilla paste and baking soda. Mix well.
Incorporate the chocolate chips until combined.
Make balls of the size of a ping-pong ball (around 10 g.) and place them on a baking tray (with baking paper).
Allow some space between the balls since they will flatten out in the oven.
Bake at 180ºC for about 10 minutes.
They should be a little soft when you take them out of the oven. They will harden up once cooled.

Nutritional information (1 portion)

Energy

62.29

kcal

Carbohydrates

9.04

Proteins

0.81

Lipids

2.45

Fiber 0.42 g

Saturates 0.9 g

Monounsaturated fatty acids 0.7 g

Polyunsaturated fatty acids 0.75 g

Cholesterol 8.64 mg

Calcium 3.91 mg

Iron 0.16 mg

Zinc 0.11 mg

Vitamin A 3.25 ug

Vitamin C 0.0 g

Folic acid 2.05 ug

Salt (Sodium) 27.9 mg

Sugars 4.94 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.