Chocolate Chip Cookies - Light Recipe

Per Cookie

  • Calories 100
  • Fat 3.5 g
  • Sat Fat 2 g
  • Cholesterol 15 mg
  • Carb 16 g
  • Protein 1 g
  • Fiber 0
  • Sodium 30 mg


  • If you want to keep foods from sticking to cake pans, baking sheets, etc. and NO ADDED CALORIES, use parchment paper
  • You can purchase parchment paper in the grocery store where aluminum foil is located
  • I use mini-chocolate chips in my cookies and just mix the whole amount in at the beginning
  • Does size matter? When you use 1 tablespoon of dough, you end up with a 2-1/2 inch cookie that is moist and chewy and is the perfect size (100 calories)


Light Version Chocolate Chip Cookies - Makes 24

I think these are the best light recipe I've discovered for chocolate chip cookies and they are only 100 calories! I found the recipe in Best Light Recipe by, however, I use a combination of walnuts and mini chocolate chips - but you can use all chocolate chips or white chocolate chips or another nut as well.  As a book review, the cookbook is unsurpassed.

Note: In order for the cookies to spread and brown properly, bake them one tray at a time. The chips are added in 2 steps. Store in an air-tight container but these are excellent for freezing!


  • 1-1/4 cups (6-1/4 ounces) unbleached all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 1 large egg (or use 1/4 cup of egg substitute)
  • 2 teaspoons vanilla extract
  • 1 cup packed (7 ounces) light brown sugar
  • 4 ounces semisweet chocolate chips (generous 1/2 cup) - split - see below - or use half chopped walnuts or white chocolate chips or mini chocolate chips.


  • Adjust oven rack to middle position and heat oven to 350 degrees.
  • Line 2 baking sheets with parchment paper.
  • Whisk flour, baking soda and salt in medium bowl; set aside.
  • In large bowl, whisk butter, egg and vanilla together.
  • Stir in brown sugar until smooth, smearing any remaining clumps of brown sugar against the side of the bowl with a rubber spatula.
  • Stir in the flour mixture and a generous 1/3 cup of the chocolate chips until thoroughly combined.
  • Working with a level tablespoon of dough each time, roll the dough into 1-inch balls. (If the dough is too soft to roll, refrigerate until firm)
  • Place the balls on the prepared baking sheets spacing them about 2-1/2 inches apart. (12 cookies on each baking sheet)
  • Press the remaining chips into the top of the touch (2-3 chips per cookie)
  • Bake the cookies one tray at a time, until the edges are light golden and the centers are just set (11-13 minutes).
  • Rotate the tray halfway through baking (do not over-bake).
  • Cool cookies on baking sheets for 5 minutes, then serve warm or transfer to wire rack and cool completely.
  • Bake the second tray while the first tray cools.

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Comments 4 comments

akirchner profile image

akirchner 6 years ago from Central Oregon Author

Thanks katrinasui for the read! I love making them!!

katrinasui profile image

katrinasui 6 years ago

I love chocolate cookies. Thanks for sharing this wonderful recipe.

akirchner profile image

akirchner 7 years ago from Central Oregon Author

Thanks, Simon - I had 3 of them open at the same time and I think my eyes are blurring....I need a cookie fix about NOW!

SimeyC profile image

SimeyC 7 years ago from NJ, USA

Noooooo! Don't tell me the calory count! I'll immediately NOT eat them if I know they are less than 100 calories! *grin* This looks like a very easy recipe - but when I make it I'm going to pretend there are hundreds of calories so I feel properly indulgent when I eat them! As always, great hub!

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