Chewy Crispy Chocolate Chip Cookies the Skinny Way!

“You can enjoy a delicious warm chocolate chip cookie that's easy to prepare and no guilt involved with this lower fat and lower calorie recipe.”
READY IN:
22mins
SERVES:
12
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees and have your cookie sheet ready with parchment paper.
  2. Important note: To get the best cookie, you must bake one batch at a time on the middle rack of the oven.
  3. 1.In a small skillet/pan, brown 3 tablespoons of the butter until golden brown. This takes about 3 minutes or so. You will smell the nutty aroma. Mmmmm, it's wonderful! When done, pour into a large mixing bowl; scrape everything out from that pan … you want all of that nutty flavor. Whisk in the remaining 2 tablespoons of butter until melted.
  4. 2.Whisk the sugar and vanilla into the butter until well mixed. Whisk in the egg white. Make sure it is nice and smooth. Let the batter stand about 5 minutes and whisk again for 20- 30 seconds.
  5. 3.Change to a rubber spatula and mix in the flours, baking soda and salt. Now stir in the chips. Let batter sit another 5 minutes.
  6. 4.Stir batter once or twice. Batter will be thick. Take 2 teaspoons of batter, roll into balls and lay them onto parchment paper. Gently press each cookie with the bottom of a glass or with your palm to flatten them a little.
  7. You will have 12 cookies on the cookie sheet. If you have a 2 teaspoon cookie scoop that's great! It makes perfect scoops every time and is what I use to control cookie size. If you go to my favorite things I will tell you which one I like and where to purchase one (coming soon).
  8. 5.Bake for about 9 minutes or until cookies are a very light brown and a little puffy. Turn the pan around half way through baking time.
  9. 6.Let the cookies cool on the baking sheet for about 10 minutes (if you can wait that long). Bake your next sheet of 12 cookies.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: