Servings:
|
about
scaling
|
Cook Time: |
25 min |
Prep Time: |
1 hour 5 min |
Cook Method: |
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Cook Temp: |
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1. Place butter in a large bowl. Beat until
fluffy using an electric mixer on mediumhigh
speed, about 1 minute. Add both
sugars and mix on medium high until well
blended, about 2 minutes. Add vanilla and
cinnamon and mix until well combined,
about 1 minute. Add egg white and mix
well, about 1 to 2 minutes.
2. Scrape sides of bowl. Sprinkle flour, baking
powder, and salt over surface. Fold in
lightly with a rubber spatula, then mix on
low until all the flour is incorporated, about
45 seconds.
3. Add chocolate chips to the bowl of a food
processor or mini processor. Pulse until
chips are finely chopped or ground and
pieces are very small. Alternately, place chips
in a double layer of sealable plastic bags and
crush chips using a wooden mallet. Add
crushed chips to batter and mix on medium
speed until combined, about 30 seconds.
4. Place an 18-inch length of plastic wrap or
waxed paper on a work surface. Scoop 1.3 of
the dough onto the wrap, making a log shape
about 1 inch thick and 10 to 11 inches long.
Dough will be sticky. Wrap plastic completely
around dough and roll log to even
out dough. Place wrapped log in freezer for
at least 30 minutes, up to overnight. Repeat
with remaining dough, for a total of 3 logs.
5. Preheat oven to 350‹F. Line two baking
sheets with parchment paper or spray with
vegetable cooking spray. Remove logs from
freezer one at a time. Slice into rounds about
1.4 inch thick. Place in rows on the prepared
baking sheets, about 1 inch apart. Bake one
or two sheets at a time for 8 to 9 minutes,
until cookies are just set. Remove pans from
oven and cool cookies on pan for 2 minutes,
then remove cookies to a wire rack to continue
cooling. Store in an airtight container at
room temperature for 2 days, or freeze.
Source: Sep/Oct Hannaford's Fresh Magazine
Nutrition Facts |
|
Serving Size
(19g
)
|
|
Servings Per Container
24
|
| Amount Per Serving |
| Calories 82 |
Calories from Fat 43 |
| |
% Daily Value * |
| Total Fat 4.9g |
8% |
| Saturated Fat 3g |
15% |
| Trans Fat 0g |
|
| Cholesterol 10mg |
3% |
| Sodium 40mg |
2% |
| Total Carbohydrate 10g |
3% |
| Dietary Fiber 0g |
1% |
| Sugars 6g |
|
| Protein 1g |
|
| Vitamin A 2% |
Vitamin C 0% |
| Calcium 1% |
Iron 2% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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|
|
1/2 cup |
Unsalted butter |
|
1/4 cup |
Light brown sugar packed |
|
1/4 cup |
Sugar |
|
1/2 tsp |
Vanilla extract |
|
1/2 tsp |
Cinnamon, ground |
|
1 ea |
Egg whites |
|
1 cup |
All purpose flour |
|
1/2 tsp |
Baking Powder |
|
1/4 tsp |
Salt |
|
1/2 cup |
CANDIES, BARS / CHIPS, SEMISWEET CHOCOLATE |
|
