Chocolate Chip Cookies - Light Recipe
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- 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 Cooks.com, 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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