Light Chocolate Chip Cookies. These Yummy Mini Chocolate Chip Cookies Are Made With Real Chocolate. Light Chocolate Chip Cookies Light Chocolate Chip Cookies. Light and Fluffy Chocolate Chip Cookies A light and fluffy chocolate chip cookie WITHOUT brown sugar.
Light and fluffy chocolate chip cookies. The chocolate chip cookie, crisp around the edges, chewy in the middle, with gooey pockets of melty chocolate, is a heavenly treat. From oatmeal chocolate chip cookies to peanut butter chocolate chip cookies, our lightened variations on this classic cookie can't be beat. You can cook Light Chocolate Chip Cookies using 8 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Light Chocolate Chip Cookies
- It's 2 1/4 cup of all-purpose flour.
- It's 1 tsp of baking soda.
- You need 1/4 tsp of salt.
- It's 1 cup of packed brown sugar.
- Prepare 1/2 cup of butter (softened).
- You need 1 tsp of vanilla extract.
- Prepare 2 large of egg whites.
- You need 3/4 cup of semi-sweet chocolate chips.
These yummy cookies have a wonderful texture and just the right amount of chocolate chips. Just as good, if not better than, the ones full of fat and calories. Light Chocolate Chip Cookie Recipe These Light Chocolate Chip Cookies have all of the flavor with only half the fat and calories of regular chocolate chip cookies. Bake up a batch for National Cookie Month today!
Light Chocolate Chip Cookies instructions
- Preheat oven to 350°F Fahrenheit.
- Combine flour, baking soda, and salt. Stir with whisk.
- In a medium sized bowl, combine sugars and butter. Beat until well blended..
- Add vanilla extract and egg whites. Beat for approximately one minute..
- Combine flour mixture with the other ingredients in the medium bowl. Beat until well blended..
- Add chocolate chips and mix until they are evenly distributed throughout the dough..
- Spray cookie sheet with cooking spray. Use 1 tablespoon of dough for each cookie (this makes each cookie approximately 88 calories.) Put each one about 2 inches apart, and bake for 10 minutes..
- After baking, cool on pan for 2 minutes. Mine turned out crunchy on the outside and gooey on the inside :) hope you enjoy. This is not my recipe, I got it off the internet..
First up, a chocolate chip cookie. Along with having both light and dark brown sugar, the recipe calls for less butter than most chocolate chip cookie recipes and an extra egg yolk. The lower ratio of butter to sugar, flour and egg makes these a little chewier than others, and they always come out kind of puffy. While the Tollhouse cookies call for half white and half brown sugar, I opted for all brown. Brown sugar increases the moisture and chewiness of these skinny chocolate chip cookies and also adds a subtle hint of caramel.