Here we use reduced-fat cream cheese in place of some of the butter to lower the fat in this version of the classic chocolate chip cookie. Source: EatingWell Magazine, March/April 1994

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Ingredients

Directions

  • Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or coat with cooking spray.

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  • Stir together flour, baking soda and salt in a medium bowl; set aside. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns nutty brown, 30 to 60 seconds. Pour into a large mixing bowl. Add cream cheese, brown sugar and granulated sugar. Beat with an electric mixer on low speed until smooth.

  • Add egg, egg white and vanilla; beat until well incorporated. Add the reserved flour mixture and chocolate chips and stir with a wooden spoon just until combined. (The batter will be runny.)

  • Drop the batter by rounded tablespoonfuls, 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until golden, 12 to 15 minutes. Transfer the cookies to racks and let cool.

Nutrition Facts

62 calories; 2.1 g total fat; 1.2 g saturated fat; 9 mg cholesterol; 71 mg sodium. 24 mg potassium; 10.1 g carbohydrates; 0.3 g fiber; 7 g sugar; 1 g protein; 43 IU vitamin a iu; 14 mcg folate; 6 mg calcium; 5 mg magnesium;

Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Super moist and fluffy! Would increase flour to 1 1/4 cups and actually double the whole thing as I only got 18 cookies out of this recipe. Read More
Rating: 5 stars
10/30/2011
All I can say is......YUMMY! Read More
Rating: 5 stars
10/30/2011
WOW!! even my teenager liked them I did make a few changes though I used 1/2 white and 1/2 whole wheat four I added a cup of pecans and 1/2 tsp of vanilla and 1/2 tsp of butternut vanilla flavoring(because i ran out of real vanilla). they are a hit at home now we will see how they go over at the fitness center!! Read More
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Rating: 5 stars
10/30/2011
a complete hit at the fitness center!!!! Read More
Rating: 5 stars
10/30/2011
My family loved these tho I did use half unbleached white with whole wheat flour. I will add more whole wheat next time! Read More
Rating: 5 stars
10/30/2011
Mine came out cake like. I substituted 1/4 cup coconut flour for a higher fiber content with the remaining 3/4 reg. flour. Next time I'll double the recipe. Read More
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Rating: 5 stars
10/30/2011
AMAZING. My favorite cookies. I had to bake a batch for my team at work and a SECOND batch for my boyfriend to eat all by himself so he wouldn't get grumpy that I didn't save him any cookies. These cookies are HUGE too. I got 3 dozen even out of them. I followed the recipe almost exactly (except changing it to 3/4C whole wheat flour and only 1/4C all-purpose flour) and got so many cookies I didn't know what to do!! Definitely a keeper for years and years to come. Read More
Rating: 5 stars
10/30/2011
it's so fluffy! same with vailfam i only got 18 cookies out of this recipe (granted i ate a lot of the cookie dough raw-- YUM!). It was more of like a bread texture. but so good and satisfies my chocolate craving. to even lessen the fat and calorie content i used 1 TBSP butter and 3 TBSP fat-free cream cheese. YUMMY! the egg whites definitely are the key ingredient as this cookie's signature is its fluffiness. Read More
Rating: 3 stars
10/29/2011
Good but not great Definitely a tasty chocolate chip cookie browning the butter goes a long way. The cream cheese does give the dough a bit of a different taste. Not necessarily bad I probably wouldn't have guessed it was cream cheese if I didn't know. I did double the amount of vanilla extract though after tasting the batter to cover up the cream cheese taste a little. It's a good recipe and will satisfy a cookie craving but not one I'd personally repeat. Read More