Calculate the cost of two dozen chocolate chip cookies from three separate chocolate chip recipes. [note: use Excel for this part of the question]

1. Traditional Chocolate Chip Cookies using the attached recipe OR your own favorite traditional recipe.
2. Attached Keto Chocolate chip cookie recipe
3. Attached Gluten Free Chocolate chip cookie recipe

REQUIRED:

1. Calculate and Analyze the costs per dozen and per cookie for ALL three recipes above.
2. Two of the recipes call for special ingredients. How much does the special ingredients impact the cost of a dozen cookies from the traditional chocolate chip cookie recipe?
3. How much does the average commercially baked chocolate chip cookie cost per dozen? Per cookie? How does it compare to the cost of the homemade traditional chocolate chip cookie?
4. How much does the a commercially baked Keto chocolate chip cookie cost per dozen? Per cookie? How does it compare to the cost of the homemade keto chocolate chip cookie?
5. How much does a commercially baked Gluten Free chocolate chip cookie cost per dozen? Per cookie? How does it compare to the cost of the homemade gluten free chocolate chip cookie?

BEST Chocolate Chip Cookie recipe The BEST Chocolate Chip Cookie recipe is easy to make and a great base for so many other cookie recipes! Course Dessert Cuisine American Keyword cookie Prep Time 15 minutes Cook Time 15 minutes Chill time 2 hours Total Time 30 minutes Servings 24 cookies Calories 150kcal Author Dorothy Kern Ingredients Instructions 1/2 cup (113g) unsalted butter, melted 1/3 cup (66 g) granulated sugar 1/2 cup (104g) packed light brown sugar 1 large egg 1 teaspoon (5ml) vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups (186g) all-purpose flour 1 1/2 cups (255g) chocolate chips (semi-sweet or milk) 1. Note: This dough requires chilling. 2. Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined. 3. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips. 4. Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesnt matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours. 5. Preheat oven to 350F. Line a second cookie sheet with parchment paper or a silicone baking mat. 6. Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing. Notes Try using white chocolate chips or a combination of milk, semi-sweet, and white chocolate chips instead of all one flavor. You can even substitute butterscotch or peanut butter chips, or add your favorite nuts. Just keep the amount of add-ins to 1 1/2 cups. Want chewy cookies? Try my BEST Chewy Chocolate Chip Cookie Recipe. Nutrition Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 16mg | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.6mg

Keto Chocolate Chip Cookies Keto Chocolate chip cookies are one of my favourite keto cookies. These low carb cookies are the perfect recipe to make for any occasion; make them for keto workplace treats, a sneaky treat for yourself, or a sneaky healthy treat for the kids. Course Dessert Cuisine Gluten Free, Low Carb / Keto, Vegetarian Keyword keto chocolate chip cookies, keto cookies Prep Time 10 minutes Cook Time 10 minutes Cooling Time 15 minutes Total Time 35 minutes Servings 12 Cookies Calories 180kcal Author FatForWeightLoss (Aaron Day) Ingredients Instructions Need A Keto Shopping List? Check out my keto foods list with free printable pdf and flavour pairings guide 3.5 oz Salted Butter (3.5 oz - 1/2 cup) 4.5 oz Erythritol (SoNourished) (4.5 oz - 3/4 cup) 1 tsp Vanilla Extract 1 large Egg (50g / 1.7 oz) 6 oz Almond Flour (6 oz - 170g) by weight, equals about 1 1/2 cups, depending on your almond flour 1/2 tsp baking powder 1/2 tsp xanthan gum (optional) 1/4 tsp Salt 3 oz Sugar Free Chocolate Chips (90g - 3/4 cup) 1. Preheat a fan forced oven to 180C (360F). 2. Melt the butter in saucepan until melted and hot over medium heat. Place the melted butter and erythritol in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds. 3. Add the almond flour, baking powder, xanthan gum and salt. Beat until well combined. 4. Press the dough together and remove from the bowl. Knead in the chocolate chips with your hands or a silicone spatula. 5. Use a small ice cream scoop to divide and shape the dough into 12 portions and place on a lined baking tray. Bake for 10-12 minutes at 180C (360F). The cookies will look a little undercooked when removing from the oven, but after cooling they will harden. 6. **baking tip** If cookies have not flattened after 6-7 minutes in the oven, press down with the back of a fork. 7. Allow to cool for 15 minutes before serving. Keep in an airtight container for up to 7 days. 4.47 from 2025 votes Check out my keto foods list with free printable pdf and flavour pairings guide. Calories from Fat 144 25% 38% 11% 5% 1% 2% 13% 1% 8% 5% 4% 6% % Daily Value* Nutrition Facts Keto Chocolate Chip Cookies Amount Per Serving (1 cookie) Calories 180 Fat 16g Saturated Fat 6g Cholesterol 33mg Sodium 117mg Potassium 27mg Carbohydrates 5g Fiber 3g Sugar 1g Protein 4g Vitamin A 229IU Calcium 43mg Iron 1mg Net Carbs 2g * Percent Daily Values are based on a 2000 calorie keto diet. Do You Know Your Macros? Check out my free personalised macro calculator Unsure Between Total Carbs and Net Carbs? Click here to read how to calculate the difference between total and net carbs Notes CAN I SUBSTITUTE ANY INGREDIENTS IN THIS RECIPE? I have showcased different ingredients to show you how using alternatives might affect the quality of the cookie. Fine Almond Flour: It still works, but results in a too flat for my liking. Coconut Flour: It's pretty bad, so don't try it. Coconut Oil: It also doesn't work that well. The cookies melt too quickly and stay in more of a ball shape. Without Xanthan Gum: Too flat. If you baked the cookies for a little less time, it could definitely work. I suggest for 8-9 minutes. You can also substitute Xanthan Gum with Gelatin (1 tsp). Liquid Stevia: The cookies came out hard as a rock. WHERE CAN I PURCHASE SUGAR-FREE CHOCOLATE CHIPS? Lily's do a great quality sugar-free chocolate chip, which works great in this recipe. However, if you don't have access to those specific choc chips, you can always just use: Chopped up 90% Lindt chocolate 100% bakers chocolate. My Cookies Aren't Flat Like Yours? What Did I Do Wrong? Some peoples cookies didnt flatten in the oven when making this recipe. If you are not using 100% pure erythritol, your cookies will not flatten. I use 100% erythritol in this recipe and it works every time. For others, they may fail to measure the almond flour by weight, which will result in more almond flour in the recipe than necessary, and results in cookies that do not flatten. If they still dont melt into cookie shapes in the oven within the first 5 minutes, it either means that youve added too much flour or youve not melted the butter as shown above. But don't worry! You can easily press them down with fork midway through cooking. If you're using ghee instead of butter, you'll need to experiement with the ratio, it won't be 1:1 ratio for butter, I'd use less

gluten free vegan oat flour chocolate chip cookies (v, gf, dairyfree) 4.7 from 15 reviews Author: Demeter | Beaming Baker Yield: 20-30 cookies 1x DESCRIPTION Gluten Free Vegan Oat Flour Chocolate Chip Cookies (V, GF): an easy recipe for simply delicious, soft, chewy chocolate chip cookies made with oat flour. Vegan, Gluten Free, Dairy Free, Oat Flour. INGREDIENTS dry ingredients wet ingredients add-in ingredients optional topping INSTRUCTIONS 1 cups gluten free oat flour cup gluten free rolled oats teaspoon baking soda teaspoon baking powder teaspoon salt cup + 2 tablespoons melted coconut oil cup coconut sugar cup pure maple syrup 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes) 1 teaspoon pure vanilla extract 1 cup vegan chocolate chips cup vegan chocolate chips Preheat oven to 350F. Line a baking sheet with parchment paper or greased foil. Set aside for later. 1 In a medium bowl, whisk together all the dry ingredients: oat flour, oats, baking soda, baking powder and salt. 2 In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined and resembles caramel, about 5 seconds. 3 Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in chocolate chips. 4 Get Notifications NOTES Category: Cookies, Vegan, Gluten-Free, Dairy-Free, Whole Grain Cover the bowl of cookie dough. Let sit for 10-15 minutes at room temperaturethis allows the dry mixture to absorb the wet mixture and become more cohesive.* 5 Scoop about 2 tablespoons of cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round discthey will not spread during baking. Optionally, press chocolate chips into the tops of the cookies. 6 Bake for 8-12 minutes. Mine took 9 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below. 7 Adapted from my Maple Pecan Chocolate Chip Cookies and my Cranberry Chocolate Chip Cookies. *You can skip this step, but the dough is more likely to be too sticky to flatten with a fork. Also, the cookies are less likely to have a beautiful textured on top. Store in an airtight container at room temperature for up to 1 week. These cookies freeze well. Store in an airtight, freezer-friendly container for 1-2 months. Allow to thaw at room temperature for 5-10 minutes. Or, heat in the microwave in 20-second increments until warm. More cookie recipes (all V + GF): Peanut Butter Chocolate Chip Oatmeal Cookies, Oatmeal Raisin Cookies, Double Chocolate Chip Cookies.