Cooking Light Magazine — my fav. I tend to tear my issue apart more than any other periodical to try recipes. Then guess what, they published a gigantic (500 page) book of their recipes, The New Way to Cook Light – Fresh Food & Bold Flavors for Today’s Home Cook. That is a mouthful. So are their LIGHT Chocolate Chip Cookies!
Here’s what I did differently from the recipe. nothing outrageous, but I was dying to use the See’s Semi Sweet Chocolate Chips that Larry picked up at a store recently. We don’t walk past a See’s without buying something. It’s our favorite chocolate candy, if anyone wants to buy us a gift. That is just a test to see if anyone is reading this. Are you??
These chips make no difference in the nutritional composition of the recipe BUT BUT BUT because the cookies are not the traditional Toll House recipes, eaters may notice a little something different. Distract them. With larger chunks of chocolate. Easy.
How these are lighter, according to Cooking Light’s headnotes (this recipe is on page 472 of the book): “We opt for fewer chocolate chips so you get more buttery-brown sugar cookie flavor – and enough chocolate to please.” It really worked. Use bigger chunks, but the same measurement, and WHOA GOOD COOKIES.
Cooking Light Chocolate Chip Cookies
Makes 4 dozen cookies
- 10.1 ounces (about 2 ¼ cup) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg whites
- ¾ cup semisweet chocolate chips
- Cooking spray
Preheat oven to 350 degrees F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring with a whisk.
Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees F. for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans, cool completely on wire racks.
NUTRITION PER SERVING (1 COOKIE): calories 88; fat 3g (sat 1.8g; mono 0.5g; poly 0.1g) protein 1g; carb 14.6g; fiber 0.2g; chol 5 mg; iron 0.4mg; sodium 56 mg; calc 5 mg.