Chocolate Chip Cookies - Light Recipe

• 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)

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!

Ingredients

• 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.

Preparation

• 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.