Chocolate Chip Cookies

(156 ratings)
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Chocolate chip cookie recipe made with Egg Beaters and Ultragrain Flour

  • 2-1/2 cups Ultragrain® All Purpose Flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup Fleischmann's® Original-stick, softened (1 cup = 2 sticks)
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup Egg Beaters® 100% Liquid Egg Whites
  • 1-1/2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate morsels
  1. Preheat oven to 375°F. Combine flour, baking soda and salt in medium bowl; set aside. Cream Fleischmann's and both sugars in large bowl with electric mixer on medium speed 1 to 2 minutes or until light and fluffy.
  2. Add Egg Beaters and vanilla; beat until well blended. Gradually add flour mixture, beating on low speed after each addition. Stir in chocolate morsels.
  3. Drop dough by rounded tablespoons onto ungreased baking sheets, 1-1/2 inches apart. Bake 12 minutes or until lightly browned. Cool on baking sheets 2 minutes; transfer to wire rack to cool completely. Store in airtight container at room temperature.
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Nutrition Information
Calories: 125 View complete nutrition information
Reviews (17)

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Overall Rating

Hjsb February 10, 2016

Worst cookies ever ended up like biscuits

Dana July 10, 2013

Cookies were awesome and my kids loved them :)

Cookie June 16, 2013

I made 3 batches, one in the oven for 12 minutes( burnt) another 8 minutes ( ugly but better than the last. The last one I did it in a Madeline board for five minutes. They were great. But still this recipe is not recommended by Cookie. Grunt, puke, spit!

Anonymous May 29, 2013

Fantastic. Also added one tablespoon of flax combined within three tab loons of water. I got moist and delicious cookies!

nin February 10, 2013

i tast sooooooooooooooooooo good:)

Josh January 31, 2013

Good cookies like them :)