Rating: 4.78 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

total:
1 hr
Servings:
30
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; protein 1g; carbohydrates 10.1g; dietary fiber 0.3g; sugars 6.6g; fat 2.1g; saturated fat 1.2g; cholesterol 9.3mg; vitamin a iu 43.2IU; folate 13.7mcg; calcium 5.7mg; iron 0.3mg; magnesium 4.7mg; potassium 24.2mg; sodium 71.3mg.

(for 2 cookies): 1/2 starch, 1 other carbohydrate, 1 fat

Advertisement