Jumbo Choco Chip Cookie

Jumbo Choco Chip Cookie
Yield: 18 cookies Prep 15 mins Chill 15 mins Bake 350°F 16 mins to 18 mins per batch

Ingredients

  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 2 tablespoons reduced-fat peanut butter
  • 2/3 cup packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup nonfat milk
  • 1/2 cup semisweet mini chocolate chips
  • 1/2 cup walnuts, finely chopped

Make It

1. Coat 2 large baking sheets with nonstick cooking spray.

2. In bowl, beat together butter, peanut butter and sugars until smooth and fluffy, about 3 minutes. Add egg and vanilla; beat 1 minute.

3. In medium-size bowl, whisk together flour, baking soda and salt.

4. On low speed, alternately beat flour mixture and milk into butter mixture, beginning and ending with flour; beat 1 minute. Fold in chips and nuts. Cover; refrigerate 15 minutes.

5. Heat oven to 350 degrees F. Drop dough, about a scant 1/4 cup per cookie, onto prepared sheets, about 3 inches apart. Flatten to 1/2-inch thickness.

6. Bake in 350 degree F oven until puffed and slightly browned around edges, 16 to 18 minutes. Cool on sheets 2 minutes. Remove to rack; let cool. Makes 18 cookies.

Nutrition Facts

Amount Per Serving: cal. (kcal): 202, Fat, total (g): 8, chol. (mg): 22, sat. fat (g): 4, carb. (g): 29, fiber (g): 1, pro. (g): 4, sodium (mg): 138, Percent Daily Values are based on a 2,000 calorie diet.