Better For Your Heart Chewy Chocolate Chip Cookies Low Fat Recipes

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SKINNY CHOCOLATE CHIP COOKIES



Skinny Chocolate Chip Cookies image

What's better than the classic taste and texture of deliciously soft and chewy chocolate chip cookies? Enjoying those same amazing chocolate chip cookies with 21% fewer calories and 42% less saturated fat! We made a few smart ingredient tweaks to our well-loved classic recipe for a lower calorie option that's just as delicious as the original. This recipe takes less than an hour to make and yields about 42 cookies, so you can share some of these tasty cookies with friends or freeze your unbaked cookies so they will be ready to pop in the oven the next time you want to enjoy freshly-baked cookies that you can feel great about!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 42

Number Of Ingredients 10

3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup canola oil
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.
  • On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
  • Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 0 g

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE



Best Big, Fat, Chewy Chocolate Chip Cookie image

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

Provided by ELIZABETHBH

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g

CHEWY CHOCOLATE COOKIES (LOW FAT)



Chewy Chocolate Cookies (Low Fat) image

These cookies develop a hard outer-layer that often cracks open and a moist and chewy interior. They have an intense chocolate flavor, reminiscent of fudgy brownies.

Provided by This Spatula

Categories     Drop Cookies

Time 50m

Yield 20-30 Cookies, 20-30 serving(s)

Number Of Ingredients 7

4 egg whites
2 1/2 cups confectioners' sugar
1 cup cocoa powder
2 tablespoons all-purpose flour
1 tablespoon water
1 cup walnuts, finely chopped
1/2 cup mini chocolate chip

Steps:

  • Preheat oven to 350°F Grease two cookies sheets.
  • Beat egg whites until frothy.
  • Sift sugar, cocoa and flour into the whites.
  • Add water.
  • Continue beating on high for a few minutes until the mixture thickens.
  • Fold in walnuts and chocolate chips with a rubber spatula.
  • Place generous spoonfuls on the mixture one inch apart on the cookie sheets.
  • Bake 12-15 minutes, until firm on top but soft on the inside. It is best to bake these one sheet at a time.
  • Cool on a wire rack.

Nutrition Facts : Calories 133.3, Fat 5.7, SaturatedFat 1.5, Sodium 12.6, Carbohydrate 21.4, Fiber 2.1, Sugar 17.3, Protein 2.7

CHEWY CHOCOLATE CHIP COOKIES



Chewy chocolate chip cookies image

Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Yield Makes 12

Number Of Ingredients 7

150g butter , softened
150g soft brown sugar , golden caster sugar, or ideally half of each
1 egg
1 tsp vanilla extract
180-200g plain flour (see tip below)
½ tsp baking powder
200g chocolate chips or chopped chocolate

Steps:

  • Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
  • For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
  • Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
  • Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

HEALTHIER BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE



Healthier Best Big, Fat, Chewy Chocolate Chip Cookie image

Blueberries are both healthy and great tasting. I altered this original recipe by adding a bunch of them, along with some dried cranberries and some yogurt for butter. They are still big and chewy and super yummy but healthier as well.

Provided by MakeItHealthy

Categories     Desserts     Cookies     Fruit Cookie Recipes     Cranberry

Time 1h25m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
½ teaspoon baking soda
½ cup unsalted butter, melted
¼ cup non-fat plain yogurt
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chips
½ cup blueberries
½ cup dried cranberries

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.
  • Sift together flour and baking soda in a small bowl; set aside.
  • Beat melted butter, yogurt, brown sugar, and white sugar in a bowl until blended. Beat in vanilla extract, egg, and egg yolk until light and creamy; mix in flour mixture until just blended. Stir in chocolate chips, blueberries, and cranberries by hand using a wooden spoon. Drop 1/4 cup cookie dough 3-inches apart on prepared baking sheets.
  • Bake in preheated oven until edges are lightly toasted, 15 to 17 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 38 g, Cholesterol 35.3 mg, Fat 8.7 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 46.7 mg, Sugar 25.6 g

BETTER FOR YOUR HEART - CHEWY CHOCOLATE CHIP COOKIES LOW FAT



Better for Your Heart - Chewy Chocolate Chip Cookies Low Fat image

You would never believe that a cookie without butter and whole eggs could be this good. I have made these several times and each time I get a "mmmm...these are really good mom!" I came across this Chocolate Chip Cookie (CCC) recipe in Cooking Light. being an AVID CCC lover I knew I had to try. These were almost as good as the original Tollhouse recipe and without the worry of added fats (ie butter, whole eggs) I feel better about eating these. The result is a thick, chewy Chocolate Chip Cookie. Oh - the original recipe didn't call for butter extract - that was my own addition...I've also skipped the chilling and everything worked out just fine! The original recipe called for corn syrup - but honey works just as well and is not nearly as bad for you as HFCS...**UPDATE** I also wanted to add that recently we have been using organic virgin coconut oil instead of canola and it gives it the yummiest, most subtle "something" flavor. We also like to use these for ice cream sandwiches - because there is no butter the cookies dont get rock hard and they keep their nice chewy consistency. You can also try my oatmeal cookie recipe, also low fat & yummy! #300761

Provided by dukeswalker

Categories     Drop Cookies

Time 1h40m

Yield 44 serving(s)

Number Of Ingredients 13

3 tablespoons canola oil
2 1/2 tablespoons light corn syrup or 2 1/2 tablespoons honey
3/4 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon butter flavor extract
3 large egg whites
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
cooking spray (optional)

Steps:

  • Combine oil and syrup in large bowl, stir with whisk, add sugars and stir until well blended, add vanilla, butter flavoring and egg whites.
  • Lightly spoon flours into dry measuring cups and combine flours, baking soda and salt in a small bowl - add to sugar mixture, stirring until well combined.
  • Add chips - cover and chill 1 hour.
  • Preheat oven to 375°.
  • Drop dough by level tablespoons, 2-inches apart on cookie sheets coated with cooking spray.
  • Bake for 8 minutes, remove and cool on pan for 2 minutes; remove and cool on wire racks.
  • I use Silpat liners - thus not needing cooking spray - I recommend everyone buy some Silpat liners (I've given them away to almost everyone I know!).

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