Lighter Chocolate Chip Cookies Recipes

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LIGHTER CHOCOLATE CHIP COOKIES



Lighter Chocolate Chip Cookies image

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

1/2 cup rolled oats (not quick-cooking)
1 cup whole-wheat pastry flour, spooned and leveled
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, softened
2/3 cup packed light-brown sugar
3 tablespoons agave nectar
1 large egg, room temperature
2 teaspoons pure vanilla extract
4 ounces semisweet chocolate, chopped, or 1/2 cup semisweet chocolate chips

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



Light Chocolate Chip Cookie Bars image

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

6 tablespoons butter
2 tablespoons pear baby food
4 egg whites
1 cup brown sugar
1/2 cup Splenda sugar substitute
1 teaspoon vanilla
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup flour
1/2 cup mini chocolate chip (optional)
1/2 cup chocolate chips

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

THE ULTIMATE CHOCOLATE CHIP COOKIE



The Ultimate Chocolate Chip Cookie image

Everyone has a favorite type of chocolate chip cookie-a little crispy, a little chewy-but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! -Megumi Garcia, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

LIGHT CHOCOLATE CHIP COOKIES (COOK'S ILLUSTRATED)



Light Chocolate Chip Cookies (Cook's Illustrated) image

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

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, melted and cooled
1 large egg
2 teaspoons vanilla extract
1 cup packed light brown sugar
1/2 cup semi-sweet chocolate chips, divided (4 oz.)

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

LIGHT AND FLUFFY CHOCOLATE CHIP COOKIES



Light and Fluffy Chocolate Chip Cookies image

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

½ cup shortening
½ cup butter, softened
1 cup packed brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon baking soda
2 ½ cups all-purpose flour, or more as needed
1 (11 ounce) package semisweet chocolate chips

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

LIGHT CHOCOLATE CHIP COOKIES



Light Chocolate Chip Cookies image

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

¾ cup packed brown sugar
¼ cup white sugar
6 tablespoons butter
½ teaspoon vanilla extract
1 egg white
3 tablespoons water
1 ½ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
½ cup semisweet chocolate chips

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

CHOCOLATE CHIP COOKIES (FROM COOKING LIGHT)



Chocolate Chip Cookies (From Cooking Light) image

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

2 1/4 cups all-purpose flour (10 oz.)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 large egg whites
3/4 cup semi-sweet chocolate chips

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.

THE BEST CHOCOLATE CHIP COOKIES EVER



The Best Chocolate Chip Cookies Ever image

Perfect balance of salty and sweet. The outer edges yield a perfectly sight crispness that balances out the soft center. Serve with cold milk, of course!

Provided by NicoleMcmom

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 45m

Yield 36

Number Of Ingredients 10

3 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt
1 ¼ teaspoons baking soda
1 ¼ cups unsalted butter, softened
1 ¼ cups white sugar
1 cup light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 (12 ounce) package semisweet chocolate chips

Steps:

  • Whisk flour, baking powder, salt, and baking soda together in a medium bowl, and set aside.
  • Beat butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down sides of bowl as necessary. Beat for an additional 3 minutes. Add vanilla and beat for 10 seconds.
  • Reduce speed to low and gradually add in the flour mixture, blending just until combined. Fold in chocolate chips.
  • Scoop 1 1/2-inch balls of dough 3 inches apart onto a parchment paper-lined baking sheet; freeze for 15 minutes.
  • Meanwhile, preheat the oven to 450 degrees F (225 degrees C).
  • Bake cookies in the preheated oven, rotating halfway through, until golden around the edges and slightly gooey inside, about 8 minutes. Let stand on the baking sheet for 4 to 5 minutes, then transfer to a cooling rack.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 19.2 g, Cholesterol 27.3 mg, Fat 9.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 151 mg, Sugar 16 g

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