LIGHT AND FLUFFY CHOCOLATE CHIP COOKIES
I found an original recipe and adapted it to my taste. I love the fluffiness of this cookie. It's soft, not hard, and crunchy. I get so many compliments on this recipe!
Provided by Jessica Smith
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 18m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat shortening and butter together in a bowl using an electric mixer until smooth and creamy. Add brown sugar and white sugar and beat until smooth. Add eggs, vanilla extract, and baking soda; beat until well mixed.
- Slowly mix enough flour into butter mixture until a thick dough forms; fold in chocolate chips. Spoon small mounds of dough onto a baking sheet, about 1-inch apart.
- Bake in the preheated oven until edges are lightly browned, 8 to 9 minutes.
Nutrition Facts : Calories 238 calories, Carbohydrate 31.2 g, Cholesterol 25.7 mg, Fat 12.5 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 5.9 g, Sodium 63.5 mg, Sugar 20.1 g
CHOCOLATE CHIP COOKIES (FROM COOKING LIGHT)
These yummy cookies have a wonderful texture and just the right amount of chocolate chips. Just as good, if not better than, the ones full of fat and calories. One of the "Greatest Hits" in Cooking Light's June 2007 issue.
Provided by LonghornMama
Categories Drop Cookies
Time 25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine flour, baking soda, and salt, stirring with a whisk.
- Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat one minute. Add flour mixture and chips, beat until blended.
- Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
- Bake at 350 degrees for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks.
LIGHT CHOCOLATE CHIP COOKIES
This is a tasty recipe for soft and chewy chocolate chip cookies. Don't try to double it though, it doesn't turn out.
Provided by Megan Noble
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white, and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips.
- Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 17 g, Cholesterol 7.6 mg, Fat 4 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 88.8 mg, Sugar 10.7 g
LIGHTER CHOCOLATE CHIP COOKIES
These crispy cookies will give your old, full fat recipe, a run for their money. By adding some ground oats to whole wheat pastry flour, cutting the butter and adding some agave nectar, we cut the fat and calories without sacrificing flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h37m
Yield 24 cookies, 12 servings
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 degrees F. Combine the oats, flour, baking soda and salt in a food processor and pulse until the oats are finely ground. Set aside.
- 2. In the bowl of an electric mixer, cream the butter, sugar and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce mixer speed to the lowest setting and gradually add the flour mixture until just incorporated; stir in the chocolate.
- 3. Drop level tablespoons of the dough onto silicone mat lined baking sheets, 2 inches apart (12 cookies per sheet). Transfer the sheets to the refrigerator and chill the cookies until solid, about 30 minutes. Bake until lightly golden around edges, about 12 to 14 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let cool on the sheets for 1 minute; transfer to a wire rack to cool completely.
LIGHT CHOCOLATE CHIP COOKIE BARS
I love chocolate chip cookie bars, I lightened them up to include more whole grains, less fat and sugar. These are not as dense as traditional chocolate chip cookie bars, but they are super quick and easy to make which makes them great for potlucks! If you don't plan to use the pear baby food, use butter in its place (applesauce would make the bars much too 'cake-like.' Sometimes I like to add a few mini-chocolate chips into the dough before spreading into the pan. WW points = 2/serving
Provided by Brooke the Cook in
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 and grease 13x9 pan.
- Mix 1/2 cup flour with baking powder & salt. Set aside.
- Melt butter and pour into mixing blow, with electric mixer on stir (or lowest setting) blend in remaining ingredients -in order they are listed above- including the flour/baking powder mixture (EXCEPT the chocolate chips) until just mixed. Do not beat, just stir slowly until combined, scraping down sided as needed.
- If you are using the mini chocolate chips, stir them into the dough by hand.
- Spread into greased 13x9 pan. Sprinkle with chocolate chips and press them gently into the dough.
- Bake at 350 for 20 minutes, until edges turn brown.
Nutrition Facts : Calories 112.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 7.6, Sodium 93.6, Carbohydrate 18.3, Fiber 0.7, Sugar 11.9, Protein 1.7
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
- Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
CHOCOLATE CHIP COOKIES
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It's a little more complicated, and you'll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don't skimp on good chocolate, and the sea salt is not an option - it's the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you're in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
Provided by David Leite
Categories snack, cookies and bars, dessert
Time 45m
Yield 1 1/2 dozen 5-inch cookies
Number Of Ingredients 12
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 254 milligrams, Sugar 29 grams, TransFat 1 gram
LIGHT CHOCOLATE CHIP COOKIES (COOK'S ILLUSTRATED)
Cook's Illustrated came up with the best chocolate chip cookies and they also came up with the best light version. From The Best Light Recipe. I am saving it here so I don't loose it.
Provided by LEGG Gustafson
Categories Dessert
Time 45m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and set aside to cool.
- Put oven rack in middle position and preheat oven to 350 degrees. Line two baking sheets with parchment or foil.
- Whisk the flour, baking soda and salt together in a medium bowl; set aside.
- In a large bowl, whisk the melted butter, egg and vanilla together.
- Stir in the brown sugar until smooth, smearing any clumps against the side of the bowl.
- Stir in the flour mixture and 1/3 cup (3 oz.) of the chocolate chips until thoroughly combined.
- Using level tablespoon of dough each time, roll dough into balls and place on cookie sheets about 2 1/2 inches apart.
- Press remaining chips into top of the dough( about 3 chips per cookie.).
- Bake, one tray at a time, until edges are golden and centers are just set, 11-13 minutes. Do not overbake.
- Cool the cookies on baking sheets for 5 min., then transfer to a wire rack or serve warm.
Nutrition Facts : Calories 96.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 13.9, Sodium 44.6, Carbohydrate 16.2, Fiber 0.4, Sugar 10.8, Protein 1.1
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