Chocolate Chip Cookies Lite 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.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
• In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
• Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
• Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
• Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide-almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8-9 balls of dough onto each cookie sheet.
• Bake the cookies for 12-13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

NESTLE CHOCOLATE CHIP COOKIES (LIGHT VERSION)

Steps:

• Combine flour, baking soda, and salt.
• Beat together sugars, margarine and vanilla in a separate bowl. Beat in egg whites.
• Gradually beat in flour mix and water. Stir in chips and drop onto parchment paper covered baking sheet.
• Bake at 350°F for 10 to 12 minutes.

LIGHTER CHOCOLATE CHIP COOKIES

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.

RITA'S ULTRA-LITE PECAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 250 degrees F.
• In a mixer on medium-low speed, beat the egg whites until frothy, about 2 minutes. Increase the mixer speed to high, add salt and whip to stiff, but not dry peaks. Reduce the speed to medium. Add the vanilla and then the sugar, a few tablespoons at a time. Whip to glossy peaks, about 2 minutes. Gently fold in the chocolate chips and the pecans. Drop by the tablespoon onto cookie sheets lined with parchment. Bake 45 minutes. Turn oven off and leave in oven overnight without opening the oven door.
• Tip: To reduce calories further, you can scale back on the sugar, chocolate chips, and pecans. I recommend making them the first time with the full amount of sugar to get a feel for how much you want to cut back.

CHOCOLATE CHIP COOKIES (FROM COOKING LIGHT)

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.