Minimal Chips Cookies
- 1/2 cup butter (125g)
- 3/4 cup sugar (150g)
- 1 egg, large
- 1 1/4 cup cake flour (150g)
- 1/2 tsp salt (3g)
- 1/4 mini chocolate chips (40g)
- 1 tsp vanilla extract (5g)
- 1/3 tsp baking soda (ex: cow brand) (1.5g)
- 1 tbs hot water (15g)
What makes chocolate chip cookie dough taste the way it does? It's a blend of salt, vanilla, and the bite of baking soda (not baking powder!) - it' best not to
substitute these ingredients. This recipe doesn't use brown sugar which is higher in phosphorus and potassium. The mini chocolate chips, being so small, help
spread the touch of chocolate more evenly. Don't add more chocolate chips, they contain a lot of phosphorus!
| Nutritional information |
2 cookies (24g)
| Phosphorus (mg)|| 21 |
| Potassium (mg)|| 30 |
| Sodium (mg)|| 123 |
| Protein (g)|| 6.4 |
| Sugar (g)|| 7.5 |
| Carbohydrates (g)|| 14 |
| Water (mL)|| 4 |
| Fibre (g)|| 0.5 |
| Calories|| 118 |
Pre-heat the oven to 350F. Cream the butter. Slowly add the sugar while continuing to beat the butter.
Add the egg and beat.
Add the flour and salt.
In a small container, combine the vanilla, baking soda and hot water. It will fizzle a bit.
Pour the vanilla mixture on the flour, and start beating slowly, and accelerate until smooth.
Add the chocolate chips and blend briefly.
Drop in small teaspoons on an ungreased cookie sheet - these cookies will spread quite a bit. Makes 40 cookies.
Bake for 13 minutes at 350F.
Renaldietchef.com is not a diet plan. It is a collection of innovative and delicious recipes
to help you
attain the personalized nutritional goals set by your doctor and your renal dietitian.