Chewin'

the News

December 2007

Double Chocolate Chip Cookies

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Recipes:	1	2	3	4	5	6
Servings:	42 (3-1/2 doz.)	84 (7 doz.)	126 (10-1/2 doz.)	168 (14 doz.)	210 (17-1/2 doz.)	252 (21 doz.)
Ingredients:
Butter or margarine	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Packed brown sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Eggs	2	4	6	8	10	12
Vanilla	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Flour	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Unsweetened cocoa powder	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Baking soda	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
White chocolate chips	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Semi-sweet chocolate chips	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

Assembly Directions:

Preheat oven or 350 degrees. Cream butter and sugars. Beat in eggs adding one at a time, then add vanilla. Add flour, cocoa powder, baking soda, and salt. Beat until thoroughly combined. Fold in white and semi-sweet chocolate ships. Drop by rounded teaspoons onto ungreased cookie sheet. Bake for 12 minutes.

Freezing Directions:

Cool. Place cookies in a freezer container or freezer bag. Seal, label and freeze.

Serving Directions:

Thaw and enjoy!

Nutritional Info: 

Per Serving: 155 Calories; 8g Fat (42.3% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 119mg Sodium. 

Exchanges: 1/2 Grain (Starch); 1-1/2 Fat; 1 Other Carbohydrates.

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