Chewy Chocolate-Chip Cookies

"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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 71
  • Calories from fat: 24%
  • Fat: 1.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.1g
  • Carbohydrate: 13.1g
  • Fiber: 0.2g
  • Cholesterol: 0.8mg
  • Iron: 0.4mg
  • Sodium: 40mg
  • Calcium: 5mg

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

  1. Preheat oven to 375°.
  2. 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).
  3. 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.
  4. 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.
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