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Super "Chuey" Chocolate Chip Cookies - Makes about 3 dozen cookies

These won't last long. Their so soft and chewy you can practically bend them in half without them breaking.

1 cup soft butter 250 mL
1 cup packed brown sugar 250 mL
½ cup white sugar 125 mL
2 eggs 2
1½ tsp vanilla 8 mL
2 cups flour 500 mL
1 tsp baking soda 5 mL
½ tsp salt 3 mL
1½ cups chocolate chips or chocolate chunks (dark, milk or white chocolate) 375 mL
  1. Preheat oven to 350° F (180° C). Cream butter. Add both sugars and mix well. Add eggs and vanilla. Scrape bowl. Add baking soda, salt and flour, just until combined. Add chocolate chips or chunks, just until combined.
  2. Line a cookie tray with parchment paper or spray with vegetable oil spray to prevent cookies from sticking. Spoon heaping tablespoons of cookie dough onto tray, about 3 inches apart. Tray will hold up to 12 cookies. Press cookie dough slightly with fingers to flatten.
  3. Bake in oven for 8 to 10 minutes or until edges are set and slightly golden. For chewier cookies, remove from oven while cookies are still soft. For crispier cookies, bake until cookie is mostly golden. Remove from oven and let cool slightly on tray before removing and placing on cooling rack.
  4. Store cookies in airtight container for up to 4 days or freeze for up to a month. Cookie dough can be frozen in balls or logs for up to a month. Let dough come to room temperature before shaping and baking.

Per serving: 143 Calories; 18.3 g Carbohydrate; 1.3 g Protein; 7.8 g Fat.

Tip: You may be surprised to find out that the type of fat in chocolate is not as bad as once perceived. One of the fats from cocoa butter, oleic acid, also found in olive oil, is a heart healthy mono-unsaturated fat that helps to improve platelet function and increase blood flow. Two-thirds of the fat found in chocolate is saturated, but only one third of this fat affects blood cholesterol levels. In addition, chocolate is low in cholesterol.



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