Chocolate Chip Cookies (Recipe 1)

These aren’t my favorite chocolate chip cookies, but they’re chewy, chocolatey and low in fat and calories so I won’t complain. My cookies spread out more than I expected them to; the original recipe suggested lightly spooning flour into measuring cups, but I’d recommend just scooping straight from the bag because I think the cookies could have benefitted from a bit more flour in the recipe. I may alter the recipe more in the future if/when I try them again, but they’re worth posting as-is.

Chocolate Chip Cookies (taken from Cooking Light and altered slightly)

Makes 2 dozen cookies

  • 1 1/4 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1/4 cup Country Crock Light butter spread
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 2 large egg whites
  • 3/4 cup semi-sweet chocolate chips, chopped

Preheat oven to 350 F. Line 2 cookie sheets with parchment paper and set aside.

Mix together flour, baking soda and salt and set aside. Combine sugars and butter until well blended. Add vanilla and egg whites and beat for 1 minute. Add flour mixture and chopped chocolate chips and mix until completely blended.

Drop dough by level tablespoons 2 inches apart on cookie sheets. Bake for 10 minutes or until lightly browned. Remove and allow to cool on cookie sheets for a few minutes before moving to a wire rack to cool completely.

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