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Chocolate Chip Cookies Recipe

This take on traditional baked chocolate chip cookies is on the crisp side, not as chewy as some. And, it’s a favorite among taste-testers! Chill the dough first if you want the cookies to spread less in baking. And, if you prefer raw cookie dough, this recipe is for you!

Servings: 60

Active time: 15 minutes

Total time:

Ingredients

  • 2 c all-purpose flour
  • 1 tsp baking soda
  • 1 c (2 sticks) unsalted butter, softened
  • 1 c granulated white sugar
  • 1 c packed light brown sugar
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1/2 tsp salt
  • 1 Tbsp vanilla extract
  • 2 c (one 12-oz bag) semisweet chocolate chips

Preparation

  1. Thoroughly whisk flour and baking soda by hand. Set aside.
  2. In a mixer, blend the butter and sugars on medium speed until well combined. Add the egg, salt, and vanilla. Mix.
  3. Gently stir the flour and baking soda into the butter mixture until smooth. Stir in the chocolate chips. Go ahead, taste the dough without fear of Salmonella from raw eggs!
  4. Preheat the oven to 375° F.
  5. Grease cookie sheets. Drop the dough by heaping teaspoonfuls onto the sheets, spacing about 2 inches apart.
  6. Bake 8 to 10 minutes or until cookies start to tan and the edges brown. Remove the sheet from the oven and let it stand about 2 minutes. Transfer the cookies to racks where they can cool.

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Nutrition Facts

Serving Size (1 cookie)
Total Servings 60

Amount Per Serving:

Nutrition Category Amount
Calories 100
Calories from Fat 45
Total Fat 5g (8% DV)
Saturated Fat 3g (15% DV)
Trans Fat 0g
Cholesterol 15mg (5% DV)
Sodium 45mg (2% DV)
Total
Carbohydrate
14g (5% DV)
Dietary Fiber 0g (0% DV)
Sugars 10g
Protein 1g
Vitamin A 2%
Vitamin C 0%
Calcium 0%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.