Chocolate Chip Cookies From Cooking Light Recipes

LIGHT CHOCOLATE CHIP COOKIES (COOK'S ILLUSTRATED)

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.

LIGHT CHOCOLATE CHIP COOKIES

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.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

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.

LIGHT AND FLUFFY CHOCOLATE CHIP COOKIES

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.