Chocolate Chip Cookies
From EatingWell: March/April 1994
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.
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 2 ounces reduced-fat cream cheese, (Neufchâtel) (1/4 cup)
- 6 tablespoons packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips, coarsely chopped, or mini chocolate chips
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper or coat with cooking spray.
- 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.
Per cookie: 62 calories; 2 g fat (1 g sat, 0 g mono); 10 mg cholesterol; 10 g carbohydrates; 1 g protein; 0 g fiber; 70 mg sodium; 22 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 1 other carbohydrate, 1 fat
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- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- March/April 1994