A CALORIE GUIDE TO CHOCOLATE CHIP COOKIES.

A CALORIE GUIDE TO CHOCOLATE CHIP COOKIES.

My calculations are in. And almost Egg-less Avocado Chocolate Chip cookies to me are the best.
The reason their only 76 CALORIES!!!!! YAY!    Don't let the Calories fool you. The almost Egg-less version with avocado is amazing rich and decadent.  So much so my husband aka the cookie Monster refuses to eat it the old way.    He point out that adding two sticks or just even a half stick makes the cookies way too greasy.   Just to see if he was serious about his new sentiments toward the old cookies I made Chocolate chip cookies the old standard way with out telling him just to see if he was serious.  He took one bite, spit it out and refused to eat it.  I ended just giving that batch away.
But then again this is for our taste.  Your taste might be entirely different.    So it's up to you to chose your favorite way of making Chocolate chip cookies.    

 Here is the Results from making Cookies Four different ways.

1.  Standard Chocolate Chip Cookies.  (187 Calories per cookies)   One batch makes 24 cookies.
2 eggs, 2 sticks of butter,  3/4 cup brown sugar, 3/4 cup sugar.  Whole bag of Chocolate chips and flour.

2.  Modified Chocolate Chip Cookies.  (157  Calories per cookie). One batch makes 24 cookies.
2 eggs  1 stick of butter, 3/4 cup brown sugar, 3/4 cup sugar, flour and Whole bag of Chocolate chips.

3.  Modified 2 Version. Chocolate Chip Cookies. (106 Calories per cookie). One batch makes 24 cookies.
1 egg, 1/2 stick of butter.  1/2 of a large Avocado.  3/4 cup of both brown sugar and white mixed, flour.

4. Modified 3 Version. Chocolate chip cookies. (76 Calories per cookie).  One batch makes 24 Cookies.
2 Tablespoons butter,   1 Tablespoon Mayo,  1/2 Large Avocado.
1/2 cup of both brown sugar and white sugar mixed.  1/2 bag chocolate chips.

Here is the Standard Version as a guide for you to create your own master piece.

VERY IMPROTANT Note About Avocado Cookies.
1. You have to press them into shape.  They don't melt down.
2. You have to cook them at a higher temp than 325. And watch them.   

CHOCOLATE CHIP COOKIES
PART
Ingredients:
2 Cups flour   About 19 to 20 heaping Tablespoons.
3/4 cups dark brown sugar
3/4 cups sugar
2 eggs
2 4 oz sticks of butter
1 Teaspoon of baking soda
1 Teaspoon of baking powder.
1 bag of Chocolate chips about 12 oz.

METHOD OF PREPARATION:
You will need a big bowl, a electric egg beater or pastry knife.  A cookie tray to cook the cookies.


FIRST: BEAT LIKE THERE IS NO TOMORROW.
Note:  I like to pulse the butter in the microwave for about 8 seconds, twice to soften the butter.
But keep in mind all microwaves run at different temperature, so pulse less just to be safe.

Cream the butter in a bowl with your weapon of choice, when it is thoroughly creamed add white sugar and incorporate into the butter. And if all the butter get stuck in the egg beaters that's okay :)   Break one egg and add it to butter. Beat to incorporate, then add brow sugar. Beat some more. Next add the baking soda and powder and beat in.  Last but not least add the other egg and beat in. Yes there is a lot of beating going on.  If your using the Pastry knife to cream the butter, just cut it up and keep cutting as you add the sugars and eggs.  Cut, cut, cut, then use a wooden spoon.

SECOND: A WHOLE LOT OF MIXING.
Dump in bag of chocolate chips (2 cups) into the mixture and mix in with wooden spoon.  Now add about three to four tablespoons of flour and mix it in.  Keep on doing this with the flour so you don't overwhelm the batter. The batter should be very moist and slightly sticky.  If you add too much flour it will overwhelm the butter and the cookie will not spread out, instead you will have a hard piece of cookie. Not yummy.  This is why you add a little at a time to the batter. One way to tell if the batter is good is mix it with a wooden spoon and if you can get a big chuck of it to stick to the spoon by lifting it up.  Sticky enough to stick to the spoon and not fall off.

THIRD: SHAPING.
1. Shaping by hand. Have a small bowl with flour in it to pat down the palms of your hands, this keep the batter from sticking to your hands.  You want to pick up about a walnut size or a little bigger and gently roll it in your hands making a ball and then place on cookie baking tray about two inches apart.

2. Using a spoon.  Use two spoon's smaller than a soup spoon. Pick up a little bit of the dough about the size of a walnut and then use the other spoon to push off the batter onto the cookie baking tray again leave about two inches between the cookies.

FOURTH: BAKING
Bake at 325 to 350 for 12 minutes or cookies have a nice lite golden look, like cookies in the picture above. But keep in mind the smaller you make the cookies the faster they cook, the bigger the longer they will cook. So always be mindful.
After they are done take them out of the oven and have a cookie rack near by to cool them on. With a metal spatula carefully lift time off the tray and place them on the rack to cool for five minutes or more.
Note: Cookies coming right out of the oven are very soft and breakable. As they cool they harden up and become yummy.

 TROUBLE SHOOTING IDEAS 
OK you got the batter done and you not sure if there's not enough flour added. Let's say you added all 20 Tablespoon and your still not sure. Here is a way to find out. Yeah it takes a little while, but you'll save the batter. And this is a good way to get better and better at the skill of making cookies.
1. Not sure if their enough flour added.  Turn the oven on to 325 or 350. Spray a cookie sheet and make some cookie dough balls, one or two is fine. Cook them for about 12 minutes or until golden brown.  Let them cool on a cookie rack for 5 minutes then test.  If the cookies is yummy don't change one thing and cook the rest.  If it didn't set up right after the five minutes add about 3 to four more Table spoons of flour.

FUN TIP:  Hold back a handful of chocolate chips.   When you put the cookies in the oven to cook, watch them as soon as they flatten out, pull the cookie tray out with a oven mitt.  Now carefully press the chocolate chips into the cookies as many as you want.  When you are done return to the oven and cook normally.  Your cookies will turn out like the cookies pictured on Part 1.

Fill up a tall glass with milk and enjoy.

P.s. These make Awesome Chocolate chip ice cream sandwiches.