Chewy Chocolate-Chip Cookies

recipe
"When it comes to chocolate, my biggest weakness is chocolate-chip cookies. This low-fat version of one of life's greatest pleasures comes from the combination of several recipes and lots of trial and error. My husband and I think these cookies are as tasty as the ones that are loaded with fat and calories." --CL Reader

Yield:

4 dozen (serving size: 1 cookie)

Recipe from

Nutritional Information

Calories 71
Caloriesfromfat 24 %
Fat 1.9 g
Satfat 0.9 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 1.1 g
Carbohydrate 13.1 g
Fiber 0.2 g
Cholesterol 0.8 mg
Iron 0.4 mg
Sodium 40 mg
Calcium 5 mg

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
2 tablespoons light butter
1 teaspoon vanilla extract
4 large egg whites (at room temperature)
1/2 cup granulated sugar
1/3 cup light-colored corn syrup
1 1/4 cups semisweet chocolate chips
Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt. Beat brown sugar, butter, and vanilla extract at medium speed of a mixer until well-blended (about 5 minutes).

Beat egg whites until foamy using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time; beat until soft peaks form. Add corn syrup; beat until stiff peaks form. Fold brown sugar mixture into egg white mixture. Add flour mixture; stir in chocolate chips.

Drop by level tablespoons 1 inch apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until golden. Remove from oven, and let stand 5 minutes. Remove cookies from pans, and cool on wire racks. Store loosely covered.

Note:

January 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note