David’s Skinny Chocolate Chip Cookies

  • Yield: 30 pieces
  • Prep: 10 mins
  • Cook: 8 mins

The original recipe says to shape the dough by hand, but we had better luck dropping it by heaping teaspoons onto the cookie sheets. Dough can be made ahead of time, rolled into log and well-wrapped, then frozen until needed. Thaw thoroughly before cutting and baking.

Ingredients

1 1/4cups all-purpose flour
1teaspoon baking soda
1/2teaspoon salt
4tablespoons unsalted butter, softened
1/2cup packed light brown sugar
6tablespoons sugar
1 egg
2tablespoons 2% reduced-fat milk
1teaspoon vanilla extract
1 1/2cups chocolate chip

Instructions

  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. Sift flour, baking soda and salt. In a large mixing bowl, beat butter, brown sugar and sugar with a mixer at medium speed until blended. Beat in egg, milk and vanilla. Add flour mixture and beat until evenly blended.  Turn mixer to low speed and add chips. Refrigerate dough 15 minutes.
  3. Drop dough by heaping teaspoons 2-inches apart onto baking sheets. Bake 8 to 12 minutes or until edges are golden brown. Cool on baking sheets on racks 5 minutes. Remove cookies to racks and cool completely.

Recipe by David Joachim from Perfect Light Desserts by Nick Malgieri and David Joachim (Morrow, 2006).

Nutritional Info *per serving

  • Glycemic Load 1.73
  • Calories 100
  • Fat 4.5g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 10mg
  • Sodium 85mg
  • Potassium 45mg
  • Carbohydrate 16g
  • Fiber 1g
  • Sugars 11g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 4%
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