Chocolate Chip Cookies

Photo: Randy Mayor; Styling: Cindy Barr

At only 88 calories, have one of these guiltless morsels, or two. Store up to one week in an airtight container--if they last that long. We suggest keeping a dozen in the freezer for emergencies.

Yield: 4 dozen (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 31%
  • Fat: 3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 14.6g
  • Fiber: 0.2g
  • Cholesterol: 5mg
  • Iron: 0.4mg
  • Sodium: 56mg
  • Calcium: 5mg

Ingredients

  • 2 1/4 cups all-purpose flour (about 10 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 3/4 cup semisweet chocolate chips
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
  3. 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.
  4. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.
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