I like nothing more than a good cookie. But ask any cookie lover and they’ll tell you, who can stop at just one?! I concocted this recipe to solve the ‘one cookie’ problem. These Vermontsters (inspired by my favorite home away from home) are big enough to satisfy a monster cookie craving. They’re super simple to make. They are the perfect thing to take on an outing for a quick energy (and mood) boost. And if you still can’t stop at one, I won’t blame you. Neither can I. Apart from the Featherweight sodium free baking soda (sold online and at Whole Foods markets nationwide), this recipe requires no special ingredients. Adapted from the original Toll House cookie recipe.
Yields about 30 jumbo cookies.
SODIUM CONTENT: 11 mg per cookie
1 c. (2 sticks) unsalted butter
3/4 c. sugar
3/4 c. brown sugar
1 T. pure vanilla extract
1 t. Featherweight sodium free baking powder
2 1/4 c. flour
1 1/2 c. semisweet chocolate chips
1/2 c. white chocolate chips
Preheat oven to 375 degrees. Get out two baking sheets and set aside.
Using a mixer, cream together the butter and sugars. Once light and fluffy, add the egg and vanilla and beat well. Add the baking powder, then gradually add in the flour, beating until incorporated. Stir in the chips. Scoop out the dough using a small ice cream scoop or ~2 T. measuring spoon. Arrange the spoonfuls of dough 3 inches apart on the baking sheet. Using a glass dipped in flour, press the cookies down flat.
Place baking sheet on the middle rack in oven and bake 10 minutes. Remove from oven and carefully transfer cookies to a wire rack to cool. For softer cookies, store in an airtight container after just a few minutes. For crisper cookies, allow to cool completely before storing in an airtight container.