Chocolate Chip Cookies
From Cook book (Relief Society, Houston, 1963), 1963
Use butter for a thin, rich cookie or vegetable oil for a thicker one.
Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3176Calories
35 gProtein
421 gCarbs
167 gFat
Full nutrition (34 nutrients)
Calories3176 kcal
Protein35 g
Carbohydrates421 g
Fiber11 g
Sugars253 g
Total Fat167 g
Saturated Fat34 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol186 mg
Sodium1286 mg
Potassium1711 mg
Calcium172 mg
Iron15 mg
Magnesium293 mg
Phosphorus674 mg
Zinc5 mg
Copper1.9 mg
Manganese2.6 mg
Vitamin D1 mcg
Vitamin C21 mg
Vitamin A120 mcg
Vitamin E1 mg
Vitamin K10 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)18 mg
Folate326 mcg
Choline188 mg
Caffeine113 mg
Water62 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 22. The excerpt below is the record exactly as published.
CHOCOLATE CHIP COOKIES One Bowl Recipe Joan Gray 1 cup & 2 Tbsp. sifted flour 1/2 c. shortening 1/2 tsp. soda (Use butter for a 1/2 tsp. salt thin, rich cookie 1/2 c. granulated sugar or veg. oil for 1/4 cup firmly packed brown sugar thicker one) 1 egg 1/2 cup nuts, 1 cup choc, chips
Cook this with the app: pantry check, scaling, and the assistant.